Chocolate and hazelnut praline tart
This chocolate tart from Amy Elles doesn't have a traditional tart base. Instead, the chocolate mousse filling is poured on top of a layer of crunchy hazelnut praline powder. It's then topped with a rich chocolate ganache, and served with a side of fresh strawberries.
Ingredients
Metric
Imperial
Tart
- 250g of caster sugar
- 250g of hazelnuts
- 250g of dark chocolate
- 1 single espresso shot, cooled
- 1 tbsp of rum
- 4 eggs, lightly beaten
- 200ml of double cream, softly whipped
- cocoa powder for dusting
- vegetable oil, for greasing
- strawberries, for garnish, optional
Ganache
- 200g of chocolate
- 40ml of milk
- 160ml of double cream
Equipment
- 20cm springform cake tin
Method
Grease an oven tray well with oil. Melt the sugar in a pan to make a dry caramel, then and add the hazelnuts and stir to coat. Quickly turn out onto the greased oven tray and set aside to cool
- vegetable oil, for greasing
- 250g of caster sugar
- 250g of hazelnuts
Once cool, blitz into a coarse praline powder
Melt the chocolate for the tart carefully over a bain marie, and then set aside to let it cool slightly. Once slightly cooled, whisk in the coffee, rum and the eggs. Fold in the cream and set aside
- 250g of dark chocolate
- single espresso shot, cooled
- 1 tbsp of rum
- 4 eggs, lightly beaten
- 200ml of double cream, softly whipped
Cover the base of your springform tin with the praline powder. Pour over the chocolate mixture, and chill in the fridge for 2 hours
While the tart cools, make the ganache. Add the chocolate to a heatproof bowl and bring the milk and cream to a simmer. Pour the hot milk and cream onto the chocolate and stir to combine
Coat the tart in the ganache, and tap it on the bench to release any air bubbles. Dust with the cocoa powder and, optionally, serve with fresh strawberries on the side
- cocoa powder for dusting
- strawberries, for garnish, optional
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