Chocolate and praline is one of my favorite combos in desserts. The chocolate combines just perfectly with the nuttiness of the praline, and that result is absolutely genius!
This praline chocolate tart is so chocolate-y and delicious, with a cocoa short crust pastry filled with chocolate and praline cream and some praline powder and whole hazelnuts for decoration.
Praline Chocolate Tart
For cocoa short crust pastry:
- 100 grams (1/2 cup) cold butter cut into cubes
- 50 grams (5 tbsp.) sugar powder
- 10 grams (1 tbsp.) cocoa powder
- 150 grams (1 cup + 1 tbsp.) all-purpose flour
- 1 egg yolk
- 1-2 tbsp. cold water if necessary
For chocolate and praline filling:
- 200 grams dark chocolate 60% cocoa solids
- 50 grams praline paste
- 125 ml. (1/2 cup) heavy cream
- 125 ml. (1/2 cup) milk
- 2 large eggs
- Pinch of salt
- 1-2 tbsp. Frangelico liqueur or brandy
- Praline powder
- Crunchy chocolate pearls
- Toasted hazelnuts halved
Cocoa short crust pastry:
In a food processor with a steel blade put butter, sugar powder, cocoa powder and flour and blend until crumbly.
Add egg yolk and continue to process just until the dough clumps. If the dough is not united - add 1-2 tablespoons cold water.
Combine the dough clumps together, create a disc shape and wrap in plastic wrap. Refrigerate for about an hour.
Roll out the dough on a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-14 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 2-3 minutes or until crust is starting to set.
Cool at room temperature.
Chocolate and praline filling:
Chop the chocolate and put in a bowl.
In a small pan, heat praline paste, cream and milk to simmering point.
Pour the cream mixture over the chopped chocolate, wait a minute, and whisk until smooth ganache is formed.
Add the eggs one at a time, while whisking between additions.
Finally, add salt and liqueur and stir until smooth.
Pour the filling on half-baked crust and bake for 12-16 minutes, until the filling is set at the edges but still slightly soft in the center.
Cool completely at room temperature.
- Keep the tart in the refrigerator up to 3-4 days in a closed container.
- Serve the tart at room temperature rather than directly from the refrigerator then is at its best in terms of texture.