Prep time 30 min
Cook time 45 min
Nutritional information per serving
Weight 10 g
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preheat oven to 180°c/ 160°c fan forced. grease a 24cm diameter loose bottomed tart pan.
using a food processor, process flour, icing sugar and PLAISTOWE Dutch Processed Cocoa until combined; add butter, process until mixture resembles fine breadcrumbs; add egg yolks and 2 tsps water to make ingredients come together; turn dough out onto lightly floured surface, knead until smooth, wrap in plastic wrap, cover and refrigerate 30 minutes.
roll pastry between two sheets of baking paper until large enough to line pan. ease pastry into prepared pan, pressing into base and sides; trim excess. prick bases all over with a fork. cover and refrigerate 30 minutes. place tart pan on an oven tray; line with baking paper then fill with dried beans or uncooked rice. bake 15 minutes; carefully remove paper and beans/rice from pastry case, bake a further 10 minutes. cool.
meanwhile, line a tray with baking paper. combine sugar and ¼ cup (60ml) water in a saucepan over low heat. cook for 5 minutes or until sugar has dissolved. increase heat to high. boil, without stirring for 5 minutes or until mixture turns golden. remove from heat, add hazelnuts. pour onto prepared tray. allow to cool. break praline into shards. place half of the praline into a food processer, process until finely ground, reserve.
add cream and PLAISTOWE Premium Milk Chocolate in a medium microwaveable safe bowl, microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted, stir until smooth, remove from heat, stir in praline crumb mixture. spoon into pastry case, smooth top, refrigerate for 1 hour or until firm.
in a small saucepan, combine extra PLAISTOWE Dutch Processed Cocoa, water, extra sugar and extra butter; stir over medium heat, until smooth. in a medium bowl combine PLAISTOWE Premium Dark Chocolate and cream; microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted, add to saucepan mixture, stir until smooth, spread over tart, refrigerate for 1 hour or until just set. cut into wedges with a hot knife and serve immediately with reserved shards of praline.
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