Chocolate Hazelnut Praline Tart by @millsandbuns

40 min
Hard

8 servings

🍪

150 g

Digestive Biscuits

🧈

65 g

Butter

🌰

1 cup

Roasted Hazelnuts

🍬

100 g

Caster Sugar

🫗

38 ml

Oil

🍫

130 g

Dark Chocolate

🥛

130 ml

Fresh Cream

Preparation Steps

  1. Step 1/13

    Line the 7-inch tart mould with the 150 g crushed digestive biscuits and 65 g melted butter, mixing until the crumbs are evenly moistened.

    digestive biscuits
    butter
    🥣mixing bowl
    🥄spatula
    🥧7-inch tart mould

  2. Step 2/13

    Press the biscuit mixture firmly across the base and up the edges of the tart mould, then refrigerate for at least 20 minutes to set.

    digestive biscuits
    butter
    🥧7-inch tart mould
    🥄spatula

  3. Step 3/13

    Place the 100 g caster sugar in a heavy-bottomed saucepan and heat over medium heat until it melts into a deep golden caramel.

    caster sugar
    🍳heavy-bottomed saucepan

  4. Step 4/13

    Spread the roasted hazelnuts on a parchment-lined baking sheet, then carefully pour the hot caramel evenly over them.

    roasted hazelnuts
    caster sugar
    📄baking sheet
    📜parchment paper

  5. Step 5/13

    Leave the caramel-coated hazelnuts at room temperature for about 10 minutes, until the caramel is completely hard.

    roasted hazelnuts
    caster sugar
    📄baking sheet

  6. Step 6/13

    Break the hardened hazelnut caramel into small pieces and process them in a food processor until finely ground.

    roasted hazelnuts
    caster sugar
    🔪knife

  7. Step 7/13

    Gradually blend 2 to 3 tablespoons of neutral vegetable oil into the ground hazelnut caramel until a thick, spreadable praline forms.

    neutral vegetable oil
    roasted hazelnuts
    caster sugar
    🥄measuring spoons

  8. Step 8/13

    Melt the 125 g dark chocolate in a heatproof bowl using short microwave bursts, stirring between bursts until smooth.

    dark chocolate
    🥣heatproof bowl
    🥄spatula

  9. Step 9/13

    Warm the 125 ml fresh cream until steaming but not boiling, then pour it over the melted chocolate.

    fresh cream
    dark chocolate
    🍳heavy-bottomed saucepan
    🥣heatproof bowl

  10. Step 10/13

    Whisk the chocolate and warm cream until fully emulsified into a glossy, smooth ganache.

    dark chocolate
    fresh cream
    🥄whisk
    🥣heatproof bowl

  11. Step 11/13

    Spread a thin, even layer of hazelnut praline over the chilled biscuit tart shell.

    roasted hazelnuts
    caster sugar
    neutral vegetable oil
    🥧7-inch tart mould
    🥄spatula

  12. Step 12/13

    Pour the chocolate ganache over the praline layer and garnish the surface with reserved roasted hazelnuts.

    dark chocolate
    fresh cream
    roasted hazelnuts
    🥧7-inch tart mould
    🥄spatula

  13. Step 13/13

    Refrigerate the assembled tart for at least 2 hours, then slice and serve chilled.

    🥧7-inch tart mould
    🔪knife

Composition

Ingredients

Types

Grains, Dairy, Nuts, Sweeteners, Chocolate

Ingredients

Digestive biscuits, Butter, Roasted hazelnuts, Caster sugar, Oil, Dark chocolate, Fresh cream

Allergens

Gluten, Milk, Tree nuts, May contain milk

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

525 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 45g, Sugars: 32g, Fat: 36g, Saturated fat: 14g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 2.6mg, Magnesium: 56mg, Potassium: 205mg

Vitamins

Vitamin E: 2.2mg, Vitamin B12: 0.2µg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

7-inch tart mould, mixing bowl, spatula, measuring cup, measuring spoons, heavy-bottomed saucepan, baking sheet, parchment paper, heatproof bowl, whisk, knife

Appliances

refrigerator, food processor, stovetop, microwave

Type

Type

Type Of Dish

Dessert, Tart

Occasions

Christmas, Holiday season, Celebration, Dinner party

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Western, European-inspired

Geographic

to inform

Various

Aspect

Texture

Creamy, Silky, Crunchy, Crumbly, Rich, Smooth

Flavors

Chocolatey, Nutty, Sweet, Caramelized, Buttery, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep away from sunlight,Do not leave in a warm room because the ganache can soften), fridge : 3 days (Store in an airtight container,Keep the tart covered,Serve after resting 10 to 15 minutes at room temperature for a softer ganache), freezer : 1 month (Wrap individual slices tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)