Name: Vanilla and Praline Tart
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French
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

Description

A delightful dessert that combines rich flavors of vanilla and praline in a stunning tart shell, perfect for any occasion.

Ingredients

Scale

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