Chocolate hazelnut praline tart

Chocolate hazelnut praline tart


Our chocolate tart is a bit of a twist on the traditional, with honey and hazelnuts enriching the mix.

The ingredient of Chocolate hazelnut praline tart

  1. 250g (1 2/3 cups) plain flour
  2. 60g (1/3 cup) icing sugar mixture
  3. 125g chilled unsalted butter, chopped
  4. 1 egg
  5. 200g dark chocolate, coarsely chopped
  6. 2 tablespoons honey
  7. 55g (1/4 cup) caster sugar
  8. 3 eggs, lightly whisked
  9. 2 tablespoons plain flour, extra
  10. 110g (2/3 cup) hazelnuts
  11. 80ml (1/3 cup) water
  12. 140g (2/3 cup) caster sugar, extra
  13. Icing sugar, to dust

The instruction how to make Chocolate hazelnut praline tart

  1. Process flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg. Process until the dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
  2. Roll out the pastry on a floured surface to a 4mm-thick disc. Line a 3cm-deep, 22cm (base measurement) round fluted tart tin, with removable base, with pastry. Trim excess. Place in the fridge for 15 minutes to chill.
  3. Preheat oven to 200u00b0C. Line pastry with non-stick baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for a further 10 minutes or until the pastry is light golden.
  4. Place chocolate and honey in a large heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and is smooth. Set aside to cool slightly. Whisk in sugar, egg and extra flour. Pour into pastry case. Bake for 15-20 minutes or until almost set.
  5. Reduce oven temperature to 180u00b0C. Spread hazelnuts over a baking tray. Bake for 5-8 minutes or until toasted. Place in a tea towel. Rub to remove skins. Line baking tray with non-stick baking paper. Place hazelnuts on lined tray.
  6. Heat the water and extra sugar in a small saucepan over low heat, tilting the pan occasionally, until sugar dissolves. Increase heat to medium-high. Bring to the boil. Boil, without stirring, for 3 minutes or until golden. Pour over the hazelnuts. Set aside to cool. Break into shards.
  7. Top the tart with the praline. Dust with icing sugar.

Nutritions of Chocolate hazelnut praline tart

calories: 651.036 calories
calories: 32 grams fat
calories: 14 grams saturated fat
calories: 79 grams carbohydrates
calories: 52 grams sugar
calories: 11 grams protein
calories: 148 milligrams cholesterol
calories: 56.94 milligrams sodium
calories: NutritionInformation

You may also like