Chocolate tart with Praline Topping

Classic tart recipe is a must on anyone’s list of desserts. It’s incredibly easy to make and a complete center of attraction when served. Here we bring you chocolate tart with praline topping. Crispy creamy, filled with delicious fillings and flavours. Recipe is here in a few simple steps. This dish barely takes half an hour of active effort to make and is completely worth your time.

You can save it for special occasions or treat yourself with it. You’ll surely pocket a lot of compliments from your friends and family and even kids for that matter, as it looks beautiful once it’s ready and tastes equally amazing.

Note down this simple recipe.

Ingredients for tart shell

Flour — 1 cup
Butter — 1/4 cup, (cold and cubed into small pieces)
Castor Sugar — 1/4 cup

Ingredients for Filling

Cream — 1&¼ cup
Sugar — 1 teaspoon
Butter — 2 tablespoons (room temperature)
Dark chocolate — 100grams (finely chopped)
Milk — 3 tablespoons
Instant Espresso powder — ½ teaspoon

Ingredients for praline Topping

Roasted nuts of choice — 3 tablespoons
Sugar — 3 tablespoons
Water — 1 tablespoon

Take dry ingredients, flour & sugar, mix them well, add butter to it, rub all the ingredients together until the butter flakes mix into the flour and forms a rough dry mixture. Rubbing the butter cubes into the long flakes helps to give a better texture to it. Once dry ingredients are well mixed, add a teaspoon of ice water so that the entire mixture just holds together. Wrap the bowl of batter in cling film and refrigerate it for 20 minutes or so. Alternatively, if you want things to be quick, you can pulse everything in a mixer until all ingredients are just incorporated together, mix until it forms a shaggy dough and then you can put it in the fridge for an hour.

On a plain surface lightly covered with flour, roll out the dough to approximately 3 mm thickness with light pressure. Now, you can drape that dough around your tart tin, set it according to the space. Poke small holes to prevent rising. Bake it for around 10 minutes at 180 °C or until the color is pale golden, wait to let it cool down.

Take a pan, add coffee, sugar, milk, and cream, mix them well and bring to a simmer in a saucepan until everything is well incorporated. Remove it from the heat and add in other ingredients like butter and chocolate. Mix them until chocolate completely dissolves and the mix looks super glossy. You’ll be able to scent the sweet aroma as you complete this process. Once your filling is ready, pour this mix into the baked tart shell, top it with a pinch of sea salt and refrigerate for 2 hours.

For the praline toppings, take a pan and mix some sugar and water. Keep it on low flame and constantly give it a mix, until the mixture is just turning yellow. Once the sugar is light yellow, remove it from heat immediately, as it burns quickly after this point, so be careful. Now, you can add all the chopped nuts of your choice, stir it and pour the mixture over a non-stick parchment sheet. Let the mixture cool down for approximately 5 minutes, you see it getting a little hard and looks like a piece of crystal. Break it into pieces and place on top of the cold tart.

Ready for any occasion. Super easy super tasty. Not only the taste of the dish but even the process of making it is totally satisfying. Let us know your favorite dessert till then try this and enjoy sweet-tooth cravings.

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A really really easy chocolate tart with praline topping, takes half an hour of active effort to make and completely worth it Recipe: Tart shell: Flour: 1 cup Butter: 1/4 cup, cold and cubed into small pieces Castor Sugar: 1/4 cup Filling: Cream: 1 1/4 cup Sugar: 1 teaspoon Butter: 2 tablespoons, room temp Dark chocolate: 100grams, chopped finely Milk: 3 tablespoons Instant Espresso powder: 1/2 teaspoon Praline Topping: Roasted nuts of choice: 3 tablespoons Sugar: 3 tablespoons Water: 1 tablespoon Tart shell: Rub together the flour, sugar and butter until the butter flakes into the flour and forms a very rough and dry mixture. Rubbing the cubes of butter into long flakes makes for a better texture. Add a teaspoon of ice water until just together, wrap in cling film and refrigerate 20 minutes. Alternatively, you can pulse everything in a mixer until just incorporated, form into a shaggy dough and put in fridge for an hour Roll out the dough 3mm thick, drape around your tart tin, poke holes to prevent rising and bake for around 10 minutes at 180C or until pale golden, let cool For the filling, mix coffee, sugar, milk and cream and bring to a simmer in a saucepan until everything is well incorporated, remove from heat and add in butter, chocolate and mix until chocolate dissolved and mix is glossy. Pour into the baked tart shell, top with pinch of sea salt and refrigerate 2 hours. For the praline topping, mix the sugar and water and put on low heat with constant mixing until the mixture is just turning yellow. Once the sugar is light amber colour remove from heat immediately, it burns quickly after this. Now stir in the nuts and pour the mixture over a non stick parchment sheet. Let cool 5 minutes before breaking into pieces and placing on cooled tart. Serve

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