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Hazelnut Praline Tart with Dark Chocolate Ganache

Close-up of a slice of Hazelnut praline tart showing a thick, textured filling, topped with dark chocolate ganache and flaked coconut.
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Create a sophisticated, layered hazelnut praline tart featuring a crisp crust, crunchy praline filling, and smooth dark chocolate ganache for a gourmet pastry result.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1 cup raw hazelnuts, toasted
  • 1/2 cup granulated sugar (for praline)
  • 1/4 cup water (for praline)
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 4 ounces dark chocolate (70% cacao), finely chopped
  • 1 tablespoon unsalted butter (for ganache)

Instructions

  1. Prepare the Tart Shell: In a food processor, pulse the flour and cold butter until the mixture resembles coarse crumbs. Add the 1/4 cup sugar and pulse once. Add the egg yolk and ice water; pulse just until the dough comes together. Do not overmix. Form the dough into a disk, wrap it, and chill for 30 minutes.
  2. Roll and Blind Bake: On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan, trim the edges, and chill for another 15 minutes. Preheat your oven to 375°F (190°C). Line the shell with parchment paper and pie weights. Bake for 15 minutes. Remove the weights and paper and bake for another 5-7 minutes until lightly golden. Cool completely.
  3. Make the Hazelnut Praline: Combine the 1/2 cup sugar and 1/4 cup water in a small saucepan over medium heat. Stir until the sugar dissolves, then stop stirring. Cook until the syrup reaches a deep amber color (about 330°F). Remove from heat. Stir in the toasted hazelnuts and corn syrup quickly. Pour the mixture onto a silicone mat or oiled baking sheet and let it cool completely until hard.
  4. Process the Praline: Break the cooled praline into pieces. Place the pieces in a food processor and process until a coarse, sandy texture forms. This is your crunchy praline layer. Spread this praline evenly over the bottom of the cooled tart shell.
  5. Prepare the Ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream and 1 tablespoon butter in a small saucepan until simmering. Pour the hot cream mixture over the chocolate. Let it sit for 5 minutes, then whisk gently until smooth and glossy.
  6. Assemble the Tart: Pour the warm ganache over the praline layer in the tart shell. Gently tilt the tart to spread the ganache evenly. Chill the tart for at least 3 hours, or until the ganache is set.
  7. Serve: Carefully remove the tart from the pan before slicing.

Notes

  • For the best texture, ensure your hazelnuts are fully toasted before making the praline.
  • Use high-quality dark chocolate for a richer ganache flavor.
  • If you do not have a food processor, you can crush the cooled praline using a rolling pin inside a sturdy plastic bag.

Nutrition

Find it online: https://dishicious.com/hazelnut-praline-tart-gourmet-pastry/