Week 194: Chocolate praline tartlets

This post is a belated Mother’s Day post. As I was serving the last days of my previous job (and going out for lots of dinner and drinks from colleagues), it was difficult to find time to make a full fledge Mother’s Day cake. Also, I didn’t think a cake covered in whipped cream would travel too well.

So I made these Mother’s Day tartlets instead. Anyway, I have always preferred tarts over other types of dessert, so it is a good opportunity to share some of my favourite things with my mum on such a special day.

Prepare 4 baked pâte sucrée beurrée 10cm x 4cm tart shells

For the chocolate praline

30g toasted hazelnuts

30g granulated sugar

Pinch of salt

60g dark chocolate couverture

60g heavy cream

1) Toast the hazelnuts for 5 minutes in an oven preheated to 200C fan.

2) Make a dry caramel with the sugar and allow to cook until caramel is a golden amber.

3) Add the toasted hazelnuts into the caramel and stir until all the nuts are coated.

4) Remove from heat and pour the caramelised hazelnuts onto a silicon pad and allow it to cool to room temperature.

5) Use a nut grinder or food processor to grind the caramelised nuts into coarse powder.

6) Bring the heavy cream into a light boil then pour it over the chocolate in a bowl. Allow to sit for a minute before stirring until chocolate has fully melted.

7) Add the ground caramelised nuts and salt into the ganache and stir until mixture is homogenous.

8) Fill each tart shell with 38g of chocolate praline and allow to chill in the refrigerator.

For the chocolate ganache

35g dark chocolate couverture

60g heavy cream

20g unsalted butter, softened

Whipped ganache, optional

1) Melt the dark chocolate couverture on a bain-marie.

2) Heat the heavy cream until tiny bubbles appear around the edge.

3) Pour half the heavy cream into melted chocolate. Stir to combine. Then pour other half and stir until smooth.

4) When chocolate mixture has cooled to room temperature, add softened butter and stir until butter is fully incorporated.

5) Pour 16g of ganache into each tart shell over the pistachio praline. Allow the ganache to set in the refrigerator. There should be approximately 50g of ganache leftover.

6) If desired, pipe some swirls on top of the tart using whipped ganache.


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