Vanilla and Praline Tart
The Vanilla and Praline Tart is a delightful dessert that brings together the rich flavors of vanilla and praline in a stunning tart shell. This treat is perfect for any occasion, whether it’s a family gathering, a celebration, or simply a sweet moment to enjoy at home. Its creamy texture and crunchy layers make it a favorite among dessert lovers.
Why Make This Recipe
Making this tart is not only fun, but it also allows you to impress your friends and family with your baking skills. The combination of creamy ganache and the crunchy layer of praliné creates a wonderful contrast that is sure to please everyone. Plus, making your own tart from scratch is a rewarding experience, bringing fresh and classic flavors together.
How to Make Vanilla and Praline Tart
Follow these steps to create a delicious Vanilla and Praline Tart.
Ingredients
- 125 g all-purpose 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 heavy cream (30% fat)
- 35 g homemade praliné
- 1/2 vanilla bean
- 15 g quality milk chocolate
- 30 g crushed lace pancakes (crêpes dentelles)
- 45 g homemade praliné
- 1 pinch of fleur de sel
- 100 g Jivara milk chocolate
- 66 g heavy cream (30% fat)
- 11 g inverted sugar or honey
- Praliné in a piping bag
- 1/2 roasted hazelnuts
- Grated chocolate for decoration
Directions
Prepare the Sweet Dough: Mix the flour, powdered sugar, hazelnut powder, salt, and soft butter until sandy. Add in the egg and knead the dough. Refrigerate for one hour before baking at 170°C (340°F) for 25 minutes.
Prepare the Whipped Ganaches: Melt the white chocolate and mix it with the cream. Divide the ganache into two portions, adding praliné to one and vanilla to the other. Chill both mixtures in the fridge.
Create the Crunchy Layer: Melt the milk chocolate and mix it with the praliné and crushed crêpes dentelles. Spread this mixture over the cooled tart shell and refrigerate.
Make the Milk Chocolate Ganache: Melt the milk chocolate and mix it with hot cream and sugar to create an emulsion. Spread the ganache over the chilled crunchy layer.
Assemble the Tart: Whip the ganaches like whipped cream and pipe them onto the tart. Decorate with praliné, roasted hazelnuts, and grated chocolate.
Preparation Time: 30 minutes
Cooking Time: 1 hour (including cooling)
Servings: 6 to 8 people
How to Serve Vanilla and Praline Tart
Slice the tart into servings and place on a dessert plate. It can be served as is or accompanied by fresh berries or a dollop of cream. Enjoy with a cup of coffee or tea for a perfect afternoon treat.
How to Store Vanilla and Praline Tart
Store the tart in an airtight container in the refrigerator for up to three days. Ensure it is covered to keep the tart fresh and prevent it from absorbing odors from the fridge.
Tips to Make Vanilla and Praline Tart
- Make sure the butter is soft but not melted for the dough to come together easily.
- Chill the ganaches enough so they hold their shape when piped.
- Use quality chocolate for the best flavor in your tart.
Variation
You can try adding different flavors to the ganache, such as caramel or hazelnut, to give the tart a unique twist. Additionally, seasonal fruit toppings like raspberries or strawberries can add freshness and a pop of color.
FAQs
1. Can I make this tart ahead of time?
Yes, you can prepare the tart a day in advance. Just keep it refrigerated until you are ready to serve.
2. What can I substitute if I don’t have praliné?
If you don’t have praliné, you can use a mix of hazelnut spread and crushed nuts as an alternative.
3. Can I freeze the Vanilla and Praline Tart?
While it’s best enjoyed fresh, you can freeze individual slices wrapped tightly. Just be sure to thaw it in the fridge before serving.
Vanilla and Praline Tart
- Total Time: 90 minutes
- Yield: 6 to 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines rich flavors of vanilla and praline in a stunning tart shell, perfect for any occasion.
Ingredients
- 125 g all-purpose 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 heavy cream (30% fat)
- 35 g homemade praliné
- 1/2 vanilla bean
- 15 g quality milk chocolate
- 30 g crushed lace pancakes (crêpes dentelles)
- 45 g homemade praliné
- 1 pinch of fleur de sel
- 100 g Jivara milk chocolate
- 66 g heavy cream (30% fat)
- 11 g inverted sugar or honey
- Praliné in a piping bag
- 1/2 roasted hazelnuts
- Grated chocolate for decoration
Instructions
- Prepare the Sweet Dough: Mix flour, powdered sugar, hazelnut powder, salt, and soft butter until sandy. Add egg and knead the dough. Refrigerate for one hour before baking at 170°C (340°F) for 25 minutes.
- Prepare the Whipped Ganaches: Melt white chocolate and mix with cream. Divide into two portions, adding praliné to one and vanilla to the other. Chill both mixtures in the fridge.
- Create the Crunchy Layer: Melt milk chocolate and mix with praliné and crushed crêpes dentelles. Spread this mixture over the cooled tart shell and refrigerate.
- Make the Milk Chocolate Ganache: Melt milk chocolate and mix with hot cream and sugar to create an emulsion. Spread ganache over the chilled crunchy layer.
- Assemble the Tart: Whip ganaches and pipe onto the tart. Decorate with praliné, roasted hazelnuts, and grated chocolate.
Notes
Ensure the butter is soft but not melted for the dough to come together easily. Chill the ganaches enough so they hold their shape when piped. Use quality chocolate for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 75mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: tart, dessert, vanilla, praline, baking, sweet