Double Chocolate and Hazelnut Praline Tart | baked Tart | chocolate Tart | Hazelnut Praline скачать в хорошем качестве

Double Chocolate and Hazelnut Praline Tart | baked Tart | chocolate Tart | Hazelnut Praline

Double Chocolate and Hazelnut Praline Tart An indulgent chocolate tart, made extra-special with a smooth, creamy bittersweet-chocolate ganache filling, accompanied by caramelised hazelnut praline paste. Chocolate Sweet Paste Ingredients ⁃ 170g Unsalted Butter ⁃ 85g Icing Sugar ⁃ 30g Egg ⁃ 280g Refined Flour ⁃ 54g Cocoa Powder ⁃ 7g Vanilla Essence Method ⁃ Cream butter and sugar together. ⁃ Add in the dry ingredients and mix until the mixture resembles coarse crumbs. ⁃ Now add in the egg and mix. ⁃ Once the dough is combined cling wrap it and keep in the chiller for few hours. ⁃ Roll the dough out into 2mm thickness between two acetate sheets. ⁃ Place the sweet paste into the freezer for 10-15 min. ⁃ Take the sweet paste out from the freezer, remove the top of the acetate sheet and using one of the round cutter cut out 2 circles 1 or 2 size larger than the tart mould. Carefully move the sweet paste circles with the help of your hands and place them into the rings one by one.Trim the top with a sharp knife. ⁃ If at any point the sweet paste gets too warm to work with, pop it back into the freezer for 5 minutes. You might need to take the dough in and out of the freezer a lot of times but that is fine, don´t try to force the dough while it is warm. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it. ⁃ Place the tart ring with the chocolate sweet paste in them into the freezer for 1 hour. ⁃ To make sure the sweet paste doesn’t rise while baking take a cling wrap and place it on the tart mould with sweet paste and put sugar in it. ⁃ Bake at 170*C for 7-8 mins. Filling Ingredients ⁃ 250g Dark Chocolate Sao Palme 60% ⁃ 250g Milk ⁃ 50g Praline Paste ⁃ 20g Unsalted Butter ⁃ 1 # Egg Method ⁃ Add milk in a sauce pan and bring it to a boil. ⁃ Pour this over the melted chocolate and mix well. ⁃ Add praline paste, egg and butter, mix well. Do not over mix. ⁃ Once the tart is half baked put some praline paste in the tart, then pour in the filling and bake for 3-4 mins more. ⁃ Once baked cool it down completely. Chocolate cream Ingredients ⁃ 120g Milk ⁃ 25 g Heavy Cream ⁃ 180g Dark Chocolate Sao Palme 60% ⁃ 50g Unsalted Butter Method ⁃ In a sauce pan heat milk and cream. ⁃ Pour over chocolate. Cool. Emulsify the butter. ⁃ Pipe this ganache on the tart and let it set for sometime. ⁃ Garnish with maldon salt, praline paste, chopped caramelised hazelnuts, crispy pearls and gold leaf. ⁃ Enjoy!! Note: To know the recipe of Hazelnut Praline Paste here’s the link to it :    • French Crepe’s with Homemade  Hazelnut Cho...