Chocolate Hazelnut Praline Tart
Indulge in the decadent blend of rich dark chocolate and crunchy hazelnut praline, nestled in a buttery almond-infused pastry. This tart is a celebration of textures and flavors that will satisfy any dessert lover.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 140g butter
- 100g golden caster sugar
- 225g plain flour
- 50g ground almonds
- 1 egg, beaten
- 85g blanched hazelnuts
- 50g golden caster sugar (for praline)
- 200g dark chocolate (70% cocoa)
- 100g butter (for filling)
- Splash of Frangelico liqueur or brandy
- 1 egg (for filling)
- 3 egg yolks
Instructions
- Cream together 140g of butter and 100g of golden caster sugar until smooth. Add 225g of plain flour and 50g of ground almonds. Gradually add the beaten egg and mix until the pastry comes together. Chill if needed, then roll out to fit a 23cm fluted flan tin.
- Melt 50g of golden caster sugar in a pan until golden brown. Add 85g of hazelnuts, coat evenly, then pour onto parchment to cool. Once cooled, break into pieces.
- Melt 200g of dark chocolate and 100g of butter in a heatproof bowl over simmering water. Stir in Frangelico liqueur or brandy. In another bowl, whisk 1 whole egg and 3 egg yolks. Gradually add to the chocolate mixture, stirring until combined.
- Preheat oven to 180°C (160°C fan/350°F/Gas 4). Pour chocolate filling into pastry case. Sprinkle praline pieces evenly over filling. Bake for 25-30 minutes until set and pastry is golden.
- Cool tart slightly before removing from tin. Serve with whipped cream or vanilla ice cream.
Nutrition
- Calories: 450
- Sugar: 18g
- Sodium: 120mg
- Fat: 32g
- Saturated Fat: 16g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 140mg