Dior's Chocolate Praline Tart


75g butter, room temperature

25g sugar

1egg yolk

1tsp vanilla extract

125g plain flour

1/4tsp salt Cream

150g double cream

1/2tsp sugar

1tsp cornflour Praline

75g Hazelnuts

1tsp water

1tsp lemon juice

75g sugar

1/2tsp salt

1tbsp vegetable oil Ganache

50g dark chocolate

75ml double cream

10g butter


Roast the hazelnuts on 170C for 15 minutes. Cream together the butter and sugar. Stir in the egg and vanilla. Fold in the plain flour and salt. Freeze the dough, for at least 15minutes.

Preheat the oven to 180C fan. Rub the hazelnuts in a tea towel to remove the skins. Heat the sugar, lemon juice and water over medium high, for around 5minutes. Once the sugar has turned a deep amber, turn the temperature down to low. Dip in a hazelnut then lift and let the caramel fall as its cooling to create a droplet shape. Place the nut on a silicone mat. Repeat, so you end up with 12. Pour the remaining caramel on a silicone mat to cool.

Roll out the dough to 4mm thick. Cut out 4-, 8cm outer circle 4cm inner circle, rings and place them on a lined baking tray. Cut out 4- 8cm circles and 4- 24cm*2cm strips. (My tart rings are 8cm diameter*2cm height.) Place the dough into 4 tart moulds and place baking beans, in cupcake cases, inside. Blind-bake the tarts for 15minutes.

After 15minutes, take the rings off the tray to cool, put the tarts back in the oven for 10minutes. Place the chocolate, butter, cream into a glass bowl and melt over a bain-marie or in a microwave until smooth. Once the caramel has cooled completely, break it up and place in a food processor or blender along with the roasted hazelnuts, and vegetable oil. Pulse the mixture, for about 10minutes, until it forms a paste.

Fill the tart shells, firstly spoon 1tbsp of praline, then a layer of ganache on top. Place the tarts in the fridge for 15minutes. Whip the cream until stiff peaks form, then gently stir in the sugar and cornflour. Pipe 6 blobs of cream on top of the ganache, around the edge. Place the pastry ring on the cream. Pipe 6 more blobs of cream on the tart ring and decorate with the coated hazelnuts. Place the tart in the middle of the plate, dust over some cocoa powder, spoon a ring of leftover praline around and serve.

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