This recipe I found online at Gourmet Traveller. As I read the recipe, I could not help but think this was a larger decadent version of the Ferrero Rocher – a favourite in our household. There’s a whopping 600g of chocolate in this tart!
Emma Knowles, if ever you need anybody to ‘clean up’ after a photo shoot – I’m available!
TRIPLE CHOCOLATE PRALINE TART
160 ml cream
40 ml milk
200 gm dark chocolate (61% cocoa solids), finely chopped
200 gm plain flour
60 gm pure icing sugar, sifted
30 gm Dutch-process cocoa
100 gm cold butter, coarsely chopped
2 egg yolks
Milk chocolate praline filling
150 gm hazelnuts, roasted and skins removed
175 gm raw caster sugar
300 ml cream
400 gm milk chocolate, finely chopped
For chocolate pastry, process flour, icing sugar and cocoa in a food processor until combined. Add butter, process until mixture resembles fine crumbs, then add egg yolks, process to combine. Turn onto a lightly floured work surface and bring pastry together with the heel of your hand. Wrap in plastic wrap, refrigerate for 1 hour to rest.
Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick and linea 28cm-diameter loose-bottomed tart tin, trimming edges. Refrigerate for 1 hour, then blind bake for 8-10 minutes, remove paper and weights and bake until dry and crisp (8-10 minutes).
Meanwhile, for praline filling, spread hazelnuts on an oiled baking tray, set aside. Combine sugar and 60ml water in a small saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil, cook until dark caramel in colour (4-5 minutes), pour over nuts. Stand until cool and set (8-10 minutes), process in a food processor until finely ground, set aside. Bring cream to the simmer in a small saucepan over medium heat, add chocolate, stir until smooth, remove from heat, stir in two-thirds of praline mixture (reserve remaining to serve). Spoon into pastry case, smooth top, refrigerate until just set (1½-2 hours).
Combine cream and milk in a small saucepan, bring to the simmer over medium-high heat. Add dark chocolate, remove from heat, stir until smooth. Spread over tart, refrigerate until just set (45 minutes-1 hour). Cut into wedges with a hot knife and serve immediately scattered with reserved praline.