Description
This decadent Chocolate Tart with a praline shortcrust base combines a crisp, nutty pastry with a smooth, rich chocolate filling topped with silky ganache and crunchy pecan brittle for an irresistible dessert perfect for special occasions or indulgent treats.
Ingredients
Praline Shortcrust Pastry
- ¾ cup plain flour
- ½ cup strong white flour
- 1½ tbsp praline paste (or caster sugar)
- Pinch of salt
- ½ cup unsalted butter, chilled and chopped
- ¼ cup ice water
Chocolate Tart Filling
- ¾ cup heavy (double) cream
- 1 tsp vanilla bean paste
- ½ cup chopped dark chocolate
- 1 tbsp caster sugar
- Pinch of salt
- 1 egg
Ganache Topping
- ¼ cup heavy (double) cream
- ⅓ cup chopped dark chocolate
Pecan Brittle
- ¼ cup pecans, chopped
- ¼ cup caster sugar
- 1 tbsp water
Instructions
- Make the praline shortcrust pastry: In a large bowl, mix the plain flour, strong white flour, praline paste (or caster sugar), and a pinch of salt. Add the chilled, chopped butter and blend using a pastry cutter or your hands until the mixture is coarse and crumbly.
- Form the dough: Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. Be cautious not to add too much water. When the dough forms a ball, wrap it in cling film and chill for about one hour.
- Prepare tart shells: Preheat the oven to 350°F (160°C). Roll out the chilled dough on a lightly floured surface to about ¼" (½ cm) thickness. Line your tart pan(s), making sure to press dough into sides and corners. You can make one large 9" tart or multiple mini 4" tarts. Chill the lined tart shells in the fridge for 15 minutes.
- Blind bake the tart shells: Line the tart bases with foil and fill with ceramic baking beans or rice for weight. Bake for 30 minutes, then remove the foil and weights and bake for an additional 5 minutes until golden. Remove from the oven and let cool while preparing the filling.
- Make the chocolate tart filling: In a small pan, heat the heavy cream with vanilla bean paste over medium heat until simmering. Remove from heat and add the chopped dark chocolate, caster sugar, and a pinch of salt. Stir until the chocolate melts and the mixture is smooth.
- Add the egg: Lightly whisk the egg in a separate bowl, then slowly blend it into the warm chocolate cream mixture until fully combined.
- Fill and bake the tart: Pour the chocolate filling into the baked tart shell(s). Reduce oven temperature to 325°F (150°C) and bake for approximately 15 minutes until the filling is just set. Remove from the oven and allow to cool completely.
- Prepare the ganache topping: Place the chopped dark chocolate in a heatproof bowl. Warm the heavy cream in a small pan over medium-low heat until simmering, then pour it over the chocolate. Let sit for 2 minutes, then stir gently until smooth. Spread the ganache over the cooled tart(s).
- Make pecan brittle: Set up a silicon mat on your workstation. In a saucepan over medium-low heat, combine caster sugar and water, stirring occasionally until sugar dissolves. Increase heat and continue cooking until the mixture turns a dark golden color. Remove from heat, stir in chopped pecans, then pour onto the silicon mat to cool and set.
- Decorate and serve: Once the brittle has hardened, break it into shards and decorate the ganache-topped tart(s) with the brittle pieces before serving.
Notes
- Praline paste can be substituted with caster sugar if unavailable, but praline adds a distinctive nutty flavor.
- Blind baking is essential to ensure a crisp tart shell that doesn't become soggy from the filling.
- Be careful not to overcook the tart filling; it should be just set when done.
- The pecan brittle can be stored in an airtight container for several days and makes a great garnish for other desserts too.
- Use high-quality dark chocolate (at least 70%) for the best flavor.
