Here it is ladies and gentlemen, my famous praline chocolate tarts recipe. This is a perfect dessert to serve when entertaining as it is divine yet so simple to make. Many a diets have been broken once these delightful desserts were brought to the table. The chocolate is rich and smooth and contrasts with the crunchy sweetness of the graham crust. These are a chocolate lover’s dream come true.
I am glad to give you this recipe today, good things are meant to be shared so without further wait, here is the recipe. Believe me, it’s a keeper!
Praline Chocolate Tarts Recipes
Praline Chocolate Tarts
- Preheat the oven to 350 degrees.
- Prepare individual 10 individual tart pans or 1 large 12 inch pie pan.
- Break the graham crackers into smaller pieces and place in a food processor. Pulse until you have a fine crumb and place in a large bowl. Add 3 tablespoons of sugar. Pour the melted butter gradually into the bowl until you have a moist enough consistency to form crust. Press firmly into the bottom of the pan you are using. Remove excess crumbs so that your crust is not overly thick.
- To make the chocolate filling, roughly chop both chocolates and place in a large bowl. Bring the whipping cream to a boil. Once the cream has boiled, pour over the chocolates and stir until melted and you are left with a creamy ganache.
- Pour the filling into the pie crusts and let cool. Sprinkle top of tarts with powdered sugar, chocolate shavings or whipped cream. They are all delicious options!
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Praline Chocolate Tarts
How to make pralines
For the pastry, you need to roll out a disc of pastry about 3mm thick and place it in the tart tin. Place a tray filled with pie weights or dried beans in a preheated oven and bake for about 20 minutes or until lightly browned. When the pastry is cooked, you can remove it from the oven and spread the puree in the tart. Once the pastry is baked, you should temper the chocolate and sprinkle the top with flaky sea salt.
Next, make the ganache. First, melt the chocolate and milk together in a small saucepan. Then, whisk in the honey and blend until smooth. Pour the chocolate mixture into the tarts and allow them to set for 20 to 30 minutes. Once set, sprinkle with chopped praline and serve. Let them cool before serving. While the tarts are cooling, you can make the chocolate ganache.
To make the praline, you need to prepare a pan with baking paper. Heat the sugar in a medium saucepan until it turns a dark amber colour. Do not stir the sugar too much, just swirl it. Once the sugar is dark, add the chopped macadamias and stir until combined. Let the praline cool and then transfer to the prepared tarts. When they have cooled, you can fill them half way with the filling.
After making the filling, you should spread the praline mixture evenly over the pastry shell. Then, pour the filling over the praline. Bake the tarts for about 1 hour and ten minutes or until they are set. Cool the tarts completely on a wire rack before serving. Enjoy! You’ll be glad you made this recipe! Hope it will make you the next time you prepare some sweet treats.
How to make pralines with dutch-process chocolate
There are many kinds of pralines. Some are milk chocolate and contain almonds. Others are dark and filled with creme fraiche or buttercream. Dark chocolate pralines are known as marzipan pralines. White chocolate and caramelized sugar are used to make manon pralines. If you’re looking for a delicious and easy recipe, this article will get you started.
You can make pralines using various methods. You can either dip a filling into melted chocolate or use molding techniques. Coating involves placing the filling under the chocolate, then sealing the two together with another layer of chocolate. A typical Belgian praline is made by pouring hazelnut praline filling into molded shapes. Good quality chocolate is smooth and melts in your mouth. If it is waxy or grainy, the filling is probably made with a cheaper vegetable fat.
How to make pralines with pecans
To make the tarts, first caramelize the pecans. To do so, place the nuts on a baking sheet. Pour the melted sugar over them and let it cool. Break the nuts into large pieces and add them to a food processor. Process until the mixture is smooth and sand-like. When the dough is cool, line a tart pan with parchment paper and bake the tarts for about 1 hour. Allow the tarts to cool completely before removing them from the oven.
To make the chocolate ganache, first melt the chocolate. Add the butter and double cream. Heat until double cream simmers. Remove from heat. Stir in the chocolate and butter until it reaches the desired consistency. Pour the ganache mixture over the tarts and refrigerate for at least one hour. You can then spread the praline paste on the bottom of the tartlets. Once the tartlets have cooled, spread the chocolate ganache over them. Sprinkle with caramelized pecans and serve!
If you like your caramel tart warm, then reheat the caramel to pour it over the top. Once the tart ring is chilled, spread the caramel on top and scatter the pecans evenly. Pour the melted chocolate over the top and chill for about 15 minutes. Then, stir the chocolate and cream mixture until they are smooth. Refrigerate the tarts for at least 20 minutes before serving.
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