Chocolate & Hazelnut Praline Tarts

Chocolate and Hazelnut Praline Tart

Hello and Happy Thursday!

I am very excited because I have an amazing Chocolate and Hazelnut Praline Tart recipe for you. Needless to say it was absolutely delicious! 

Just imagine, a crumbly shortcrust pastry topped with smooth chocolate ganache and finally topped off with a crunchy hazelnut praline. Yes, it is rich and indulgent but sometimes we just need some treats.

Recipe for Chocolate & Hazelnut Praline Tarts

Prep Time 90 minutes / Baking Time 30 minutes / Serves 4

You will need 4 individual tart tins (4 inches each)

For Tart Pastry

125gm flour

60gm butter (cold and cubed)

1 Egg

For Hazelnut Praline

80gm Hazelnuts (peeled & toasted) 

70gm Sugar

1/4 tsp Salt

For Chocolate Ganache

100gm Chocolate

50ml Double Cream

Method

1. Start by making the pastry for the tarts. Measure out the Flour in a bowl and add the Butter in cubes. Rub in the Butter with your fingertips until the dough resemble breadcrumbs. Be sure to do this quickly so as not to overwork the gluten in the flour. Next, add in the Egg and combine. Place the dough on a lightly floured surface and knead very lightly and quickly until the dough is smooth and the ingredients are evenly combined. Wrap the dough in cling film and chill for up to 30 minutes.

2. While the dough is chilling, you can make the Hazelnut Praline. Line a baking tray with parchment paper. Next, put the Sugar into a pan over medium heat. Once the Sugar starts caramelising, add the Hazelnuts and Salt. Swirl the caramel around to evenly coat the Hazelnuts. 

3. Pour the mixture onto the baking tray in a thin layer. Set aside and leave to cool. Once the Praline has set, just fold up the parchment paper around it and bash the Praline with a rolling pin. The Praline pieces will be used to top off the tarts later.

4. The pastry should be chilled by now. Lightly grease your tart tins and pre-heat your oven to 180 Celsius. Roll out the pastry between cling film until its about 3mm thick. Use a pastry cutter or cereal bowl to cut out 4 small discs. Line your tart tins with the pastry and prick the bases with a fork. Let it chill in the fridge for a further 15 minutes. Bake the tart shells for 12 minutes until golden. Once baked, remove the tart shells and leave to cool on a wire rack.

5. While the tart shells are baking, prepare the Chocolate Ganache. Using a bain marie, put the Chocolate and Double Cream in a bowl and stir to combine. Spoon the Chocolate Ganache into the baked tart shells and top off with the Hazelnut Praline.