Vanilla and Praline Tart
Introduction
The Vanilla and Praline Tart is a delightful dessert that combines rich flavors and a pleasing texture. This tart features a sweet crust filled with silky ganache and a crunchy layer that adds an exciting twist. It’s perfect for special occasions or a sweet treat at home.
Why Make This Recipe
This recipe is a fantastic choice for anyone who loves desserts that blend creamy and crunchy textures. The combination of vanilla and praline gives the tart a unique flavor that’s hard to resist. Plus, making it from scratch adds a personal touch that store-bought desserts can’t match. Whether you’re celebrating a birthday or just treating yourself, this tart will impress everyone.
How to Make Vanilla and Praline Tart
Making the Vanilla and Praline Tart involves a few steps but is quite simple. Follow this guide for a delicious result!
Ingredients:
- 125 g flour T55
- 42 g powdered sugar
- 2 g salt
- 15 g hazelnut powder
- 70 g butter
- 27 g egg
- 150 g white chocolate
- 300 g liquid cream (30% fat)
- 35 g praline Maison Naja
- 1/2 vanilla pod
- 15 g quality milk chocolate
- 30 g crushed lace pancakes
- 45 g praline Maison Naja
- 1 pinch fleur de sel
- 100 g Jivara milk chocolate
- 66 g liquid cream (30% fat)
- 11 g inverted sugar or honey
- Praline in a piping bag without a nozzle
- 1/2 roasted hazelnuts
- Rasped chocolate chips for decoration
Directions:
- Prepare the sweet dough: Mix the flour, powdered sugar, hazelnut powder, salt, and softened butter until crumbly. Add the egg and mix to form a dough. Refrigerate the dough for one hour, then bake it at 170°C for 25 minutes.
- Prepare the whipped ganaches: Melt the white chocolate and combine it with the cream. Divide the ganache in two. Add praline to one half and vanilla to the other. Let them cool in the refrigerator.
- Make the crispy layer: Melt the milk chocolate and mix it with praline and crushed lace pancakes. Spread this mixture over the cooled tart crust and refrigerate.
- Make the milk chocolate ganache: Melt the milk chocolate and mix it with hot cream and sugar to create an emulsion. Spread this ganache over the cooled crispy layer.
- Assemble the tart: Whip the ganaches until thick and pipe them onto the tart. Decorate with praline, roasted hazelnuts, and grated chocolate.
How to Serve Vanilla and Praline Tart
Serve the Vanilla and Praline Tart chilled for the best taste. Cut it into slices and present it on a nice plate. You can accompany it with a dollop of whipped cream or a scoop of ice cream if desired.
How to Store Vanilla and Praline Tart
Store any leftover tart in the refrigerator to keep it fresh. Cover it with plastic wrap to prevent it from drying out. It’s best enjoyed within a few days of making it.
Tips to Make Vanilla and Praline Tart
- Make sure the butter is soft for easy mixing.
- Chill your ganaches properly; this helps them whip better.
- Use high-quality chocolate for the best flavor.
Variation
You can try different flavors of ganache by replacing the vanilla with other extracts like almond or mint. Feel free to experiment with different toppings, such as fresh fruit or flavored whipped cream.
FAQs
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough in advance and store it in the fridge for up to 2 days or freeze it for a month.
Q: What can I use instead of white chocolate?
A: You can use a different type of chocolate, but it will change the flavor of the tart.
Q: Is there a nut-free version of this tart?
A: Yes, you can omit the hazelnut powder and praline, replacing them with seeds like sunflower or pumpkin seeds for a similar texture.
Vanilla and Praline Tart
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert featuring a sweet crust filled with silky ganache and a crunchy praline layer.
Ingredients
- 125 g flour T55
- 42 g powdered sugar
- 2 g salt
- 15 g hazelnut powder
- 70 g butter
- 27 g egg
- 150 g white chocolate
- 300 g liquid cream (30% fat)
- 35 g praline Maison Naja
- 1/2 vanilla pod
- 15 g quality milk chocolate
- 30 g crushed lace pancakes
- 45 g praline Maison Naja
- 1 pinch fleur de sel
- 100 g Jivara milk chocolate
- 66 g liquid cream (30% fat)
- 11 g inverted sugar or honey
- Praline in a piping bag without a nozzle
- 1/2 roasted hazelnuts
- Rasped chocolate chips for decoration
Instructions
- Prepare the sweet dough: Mix the flour, powdered sugar, hazelnut powder, salt, and softened butter until crumbly. Add the egg and mix to form a dough. Refrigerate the dough for one hour, then bake it at 170°C for 25 minutes.
- Prepare the whipped ganaches: Melt the white chocolate and combine it with the cream. Divide the ganache in two. Add praline to one half and vanilla to the other. Let them cool in the refrigerator.
- Make the crispy layer: Melt the milk chocolate and mix it with praline and crushed lace pancakes. Spread this mixture over the cooled tart crust and refrigerate.
- Make the milk chocolate ganache: Melt the milk chocolate and mix it with hot cream and sugar to create an emulsion. Spread this ganache over the cooled crispy layer.
- Assemble the tart: Whip the ganaches until thick and pipe them onto the tart. Decorate with praline, roasted hazelnuts, and grated chocolate.
Notes
Serve chilled with optional whipped cream or ice cream. Store leftovers in the refrigerator covered with plastic wrap.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: tart, dessert, vanilla, praline, baking