Chocolate Praline Tart
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 75 g butter
- 125 g biscuit (s), (whole rain butter biscuits)
- 25 g nuts
- 1 tablespoon sugar, brown
- 2 tablespoon cocoa powder
- 1 pinch (s) salt
For the filling:
- 175 g dark chocolate, 50-60% cocoa content
- 200 g cream
- 1 tablespoon vanilla sugar
- 0.5 teaspoon ½ coffee powder, soluble or coffee liqueur, 1
- 1 egg (s)
- 1 egg yolk
For the cast:
- 50 g dark chocolate, -60% cocoa content
- 40 g cream
- 5 ½ tablespoon maple syrup
Print Recipe
Pin Recipe Instructions
- Pre heat the oven to 180 degrees celcius. Grease the baking pan well with butter.
- Melt butter for the bottom. Finely grind the biscuits, nuts and sugar in a lightning chopper, add cocoa and salt, finally mix in the melted butter until a crumbly mixture is formed (if you don`t have a lightning chopper, finely crumble the biscuits in a freezer bag with a rolling pin, buy ready-ground nuts and all in one Mix the bowl). Pour the mixture into the baking pan and press it in evenly with your fingers, forming a 2 cm high rim. Bake in the oven for 12-15 minutes, remove and set aside.
- For the filling, finely chop the chocolate and place in a bowl. Bring the cream, vanilla sugar and coffee powder or liqueur to the boil, pour over the chocolate, let stand for 5 minutes, then stir until smooth.
- Mix in egg and yolk well. Spread the filling evenly on the cake base. Bake in the oven, the filling is firm after approx. 20 minutes. Take out and let cool.
- For the topping, finely chop the chocolate and place in a bowl. Bring the cream to the boil and pour over the chocolate. Let stand for 5 minutes, then stir until smooth until a velvety mass is formed. Finally stir in the maple syrup.
- Pour the topping onto the center of the cake, turn and tilt slightly until the topping has evenly covered the cake.
- Should be steeped in the refrigerator for at least 2 hours before serving.
- Take out of the fridge 30 minutes before serving.
- Serve with whipped cream and fruits as desired.
- The filling can also be replaced with 75 g milk chocolate if you don`t like the bitter dark chocolate aroma.
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