CHOCOLATE & HAZELNUT PRALINE TART
A pure, unadulterated chocolate hit, made extra-special with crunchy hazelnut praline
Provided by Barney Desmazery
Categories Dessert, Treat
Time 1h
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
- Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
- Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
- When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.
Nutrition Facts : Calories 582 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium
CHOCOLATE-TOPPED PRALINES
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
- Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
- Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.
EASY CHOCOLATE TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
- For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
- Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
- For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
- Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.
CHOCOLATE PRALINE TART
This is an adopted recipe that I have not yet tried. The original chef commented, "An elegant dessert that can be made ahead. Serve with a dollop of whipped cream and a sprinkling of chocolate shaving for an added touch."
Provided by Ms B.
Categories Tarts
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (175°C).
- In a food processor, combine flour, powdered sugar, cocoa, vanilla and salt; process to blend.
- With the motor running, gradually add 1-2/3 cup of the butter, a few tablespoons at a time.
- Process until dough forms a ball on top of the blades.
- Press dough into a 12-inch tart pan with a removable bottom.
- Bake for 10 minutes or until light brown.
- Set aside to cool.
- In a large saucepan over medium-high heat, combine remaining 1 cup butter, brown sugar, honey and sugar; bring to a boil.
- Boil for 3 minutes.
- Add pecans and cream and return to a boil.
- Immediately pour into cooled crust.
- Bake until center is bubbling, about 20 minutes.
- Let cool to room temperature, about 2 hours.
Nutrition Facts : Calories 827.9, Fat 61.8, SaturatedFat 29.3, Cholesterol 117.5, Sodium 214.5, Carbohydrate 71.5, Fiber 4, Sugar 54.6, Protein 5.2
CHOCOLATE PRALINE TART
I saw this on Discovery Home and Leisure and couldn't resist! Serve with whipped cream and you're in heaven!
Provided by Karen..
Categories Tarts
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (175°C).
- In a food processor, combine flour, powdered sugar, cocoa, vanilla and salt; process to blend.
- With the motor running, gradually add 1-2/3 cup of the butter, a few tablespoons at a time.
- Process until dough forms a ball on top of the blades.
- Press dough into a 12-inch tart pan with a removable bottom.
- Bake for 10 minutes or until light brown.
- Set aside to cool.
- In a large saucepan over medium-high heat, combine remaining 1 cup butter, brown sugar, honey and sugar; bring to a boil.
- Boil for 3 minutes.
- Add pecans and cream and return to a boil.
- Immediately pour into cooled crust.
- Bake until center is bubbling, about 20 minutes.
- Let cool to room temperature, about 2 hours.
Nutrition Facts : Calories 827.9, Fat 61.8, SaturatedFat 29.3, Cholesterol 117.5, Sodium 214.5, Carbohydrate 71.5, Fiber 4, Sugar 54.6, Protein 5.2
TURTLE PRALINE TART
This rich dessert is my own creation, and I'm very proud of it. It's easy enough to make for everyday meals but special enough to serve guests or take to a potluck. -Kathy Specht, Clinton, Montana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. Unroll pie crust on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges., Line unpricked pie crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until light golden brown, 5-6 minutes longer. Cool on a wire rack., In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate. , Refrigerate until set, about 30 minutes. Whip remaining cream; serve with tart.
Nutrition Facts : Calories 335 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 4g protein.
PRALINE CHOCOLATE DESSERT
A cookie crumb crust, lusciouslayers of praline and cream cheese, and a chocolate glaze make this rich dessert a showstopper. It's worth the extra effort and freezes well, too. -Korrie Bastian, Clearfield, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,
Nutrition Facts : Calories 552 calories, Fat 43g fat (22g saturated fat), Cholesterol 87mg cholesterol, Sodium 379mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE PRALINE
I got this recipe from my Mum who used to make it as a special treat when me and my brother were kids. It's a doddle and tastes fantastic, especially if you leave it in the fridge for a day or so!!
Provided by elmarko
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Melt butter, sugar, cocoa powder and syrup in a large bowl. Add crushed biscuits and sultanas and stir well.
- Spead mixture onto a baking sheet so it is about 1.5cm thick. Allow to cool 15 mins.
- Melt chocolate and spread over top. Allow to cool 45 mins and cut into small (3cm) squares.
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