Description
A delightful dessert featuring a sweet crust filled with silky ganache and a crunchy praline layer.
Ingredients
Scale
- 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