Chocolate & hazelnut praline tart

4.10 (18)
⏱ 60 mins 🍽 Cuts into 10 slices 🌶 french ✅ A challenge 🏷 Dessert

This French dessert delivers an intense chocolate flavour, elevated by a homemade hazelnut praline for a delightful textural contrast. The tart features a buttery pastry base made with ground almonds, filled with a silky dark chocolate and Frangelico ganache. It requires about 60 minutes of active preparation and baking time. The finished tart can be prepared a day in advance, making it a convenient yet impressive treat for guests.

Chocolate & hazelnut praline tart

Ingredients

  • 140g butter
  • 100g golden caster sugar
  • 225g plain flour
  • 50g ground almond
  • 1 egg beaten
  • 85g blanched hazelnut
  • 50g golden caster sugar
  • 200g dark chocolate (70% cocoa)
  • 100g butter
  • splash Frangelico liqueur or brandy
  • 1 egg
  • 3 egg yolks

Method

  1. Prepare the pastry by creaming the butter with the sugar. Mix in the plain flour and ground almond, then bind the dough together using the beaten egg. Should the pastry feel too soft, refrigerate it for 20 mins. Otherwise, roll it out to line a deep 23cm fluted tin, patching any breaks with spare pastry and leaving a little overhang. Chill the lined tin for 20 mins.
  2. Set your oven to 200C/fan 180C/gas 6. Line the chilled pastry case with baking parchment and fill with baking beans. Bake for 10 mins, then take out the beans and return the case to the oven for a further 10 mins until it turns golden.
  3. While the case bakes, toast the blanched hazelnuts in a dry pan until they begin to colour. Sprinkle over 4 tbsp of sugar and cook until it forms a caramel. Transfer the nuts to a parchment-lined tray to cool, then chop them roughly. Melt the dark chocolate, butter, and chosen liqueur together over a pan of barely simmering water. Set this aside to cool a little. Using the same pan, whisk the whole egg, egg yolks, and the rest of the sugar until pale and thickened. Remove from the heat and gently fold in the melted chocolate mixture.
  4. Once the pastry case is baked, take it from the oven and reduce the temperature to 160C/fan 140C/gas 3. Sprinkle most of the chopped hazelnuts over the base. Pour in the chocolate filling, pressing it down gently. Bake the tart for 15-20 mins until the filling is nearly set. Allow it to cool completely before serving, scattered with the reserved nuts. It can be made up to 1 day ahead.

Nutrition (per serving)

Calories582 kcal
Fat40 g
Saturates18 g
Carbs50 g
Sugars29 g
Fibre3 g
Protein9 g
Sodium172 mg

Recipe details

Skill levelA challenge
CategoryDessert
Cuisinefrench