Double Chocolate and Hazelnut Praline Tart | baked Tart | chocolate Tart | Hazelnut Praline

Описание: Double Chocolate and Hazelnut Praline Tart

An indulgent chocolate tart, made extra-special with a smooth, creamy bittersweet-chocolate ganache filling, accompanied by caramelised hazelnut praline paste.

Chocolate Sweet Paste
Ingredients
⁃ 170g Unsalted Butter
⁃ 85g Icing Sugar
⁃ 30g Egg
⁃ 280g Refined Flour
⁃ 54g Cocoa Powder
⁃ 7g Vanilla Essence

Method
⁃ Cream butter and sugar together.
⁃ Add in the dry ingredients and mix until the mixture resembles coarse crumbs.
⁃ Now add in the egg and mix.
⁃ Once the dough is combined cling wrap it and keep in the chiller for few hours.
⁃ Roll the dough out into 2mm thickness between two acetate sheets.
⁃ Place the sweet paste into the freezer for 10-15 min.
⁃ Take the sweet paste out from the freezer, remove the top of the acetate sheet and using one of the round cutter cut out 2 circles 1 or 2 size larger than the tart mould. Carefully move the sweet paste circles with the help of your hands and place them into the rings one by one.Trim the top with a sharp knife.
⁃ If at any point the sweet paste gets too warm to work with, pop it back into the freezer for 5 minutes. You might need to take the dough in and out of the freezer a lot of times but that is fine, don´t try to force the dough while it is warm. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it.
⁃ Place the tart ring with the chocolate sweet paste in them into the freezer for 1 hour.
⁃ To make sure the sweet paste doesn’t rise while baking take a cling wrap and place it on the tart mould with sweet paste and put sugar in it.
⁃ Bake at 170*C for 7-8 mins.

Filling
Ingredients
⁃ 250g Dark Chocolate Sao Palme 60%
⁃ 250g Milk
⁃ 50g Praline Paste
⁃ 20g Unsalted Butter
⁃ 1 # Egg

Method
⁃ Add milk in a sauce pan and bring it to a boil.
⁃ Pour this over the melted chocolate and mix well.
⁃ Add praline paste, egg and butter, mix well. Do not over mix.
⁃ Once the tart is half baked put some praline paste in the tart, then pour in the filling and bake for 3-4 mins more.
⁃ Once baked cool it down completely.

Chocolate cream
Ingredients
⁃ 120g Milk
⁃ 25 g Heavy Cream
⁃ 180g Dark Chocolate Sao Palme 60%
⁃ 50g Unsalted Butter

Method
⁃ In a sauce pan heat milk and cream.
⁃ Pour over chocolate. Cool. Emulsify the butter.
⁃ Pipe this ganache on the tart and let it set for sometime.
⁃ Garnish with maldon salt, praline paste, chopped caramelised hazelnuts, crispy pearls and gold leaf.
⁃ Enjoy!!

Note: To know the recipe of Hazelnut Praline Paste here’s the link to it :
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