Chocolate Praline Tart

I'm sure many of you would like to try the Chocolate Praline Tart mentioned in my previous post. In order not to make the previous post too lengthy, I've separately re-created the recipe for the tart here. Extracted from "The Pie and Pastry Bible" by Rose Levy Berandaum.

Recipe for Chocolate Praline Tart

Sweet Nut Cookie Tart Crust
Makes a 10 x 1-inch tart

Ingredients:
57g Walnuts
45g Fine sugar
113g Unsalted butter, cold & cut into cubes
142g Plain flour
1/8tsp Salt
1 large Egg yolk
28g Whipping cream

Method:
1. In food processor, pulse the nuts and sugar until the nuts are finely ground.
2. Add the butter and pulse about 15 times or until no loose particicels of nut/sugar mixture remain.
3. Add the flour and salt and pulse again about 15 times or until the butter is no larger than small peas.
4. In a small bowl, stir together the yolk and cream.
5. Add it to the mixture and pulse just until incorporated, about 8 times.
6. Dump the mixture into a plastic bag, and press it together.
7. Remove the dough from the plastic bag and knead it lightly until it holds together.
8. Flatten into a 6-inch disc, wrap the dough well.
9. Refrigerate for at least 30mins or until firm.

Pre-bake the crust:
1. Roll the dough between lightly floured sheets of plastic wrap.
2. Remove the top plastic wrap and place your overturned tart pan on it.
3. Turn the plastic over and let the dough sit onto the tart pan.
4. Remove the plastic cover and press the dough gently and nicely on the tart pan.
5. Cover it with plastic again and freeze for a minimum of 15mins before baking.
6. Preheat oven to 190C.
7. Bake for about 10mins, or until the dough turns a pale gold, feels set but still soft to the touch.
8. Leave the crust in the tart pan and let it cool.

Chocolate Pralline Filling

Ingredients:
114g Valrhona Guanaja Feves (or any bittersweet chocolates)
57g Unsalted butter, softened
39g Almond praline
3 large Eggs

Method:
1. In a large bowl set over a pan of hot water, combine the chocolate, butter and praline and let them stand.
2. Stirring occasionally until smooth and melted. Set aside.
3. In a large mixer bowl, set over the same pan of simmering water, beat the eggs until they are hot to the touch, about 5mins.
4. Remove the bowl from the heat and beat until cool.
5. Using a wire whisk or rubber spatula, fold half the eggs into the chocolate mixture until almost incorporated.
6. Fold in the remaining eggs until just blended and no streaks remain.
7. Fill the pastry crust with the chocolate fillings.
8. Bake the tart for about 10-15mins at 180C, until the fillings looked set. Do not overbake.
9. Remove the tart from the oven and let it cool for at least 30 mins.
10. Serve warm or at room temperature.
11. Suggested serving: garnish each serving with a dope of whipped cream and mint leaf, then enjoy!