Dark Chocolate Praline Tart

 I just came back yesterday, ^^, last week I went to my friend's house to help her preparing her Birthday party.

Making a lot of food and sweet is so much fun, but I have to admit that I don't have any energy left, haha. 

I made this tart a week before going to my friend's house but didn't have enough time to edit the video (well, I spent all my time in the kitchen ^^"). Very simple but good looking tart that will make all the chocolate lover happy. It contains a load of chocolate, plus a nutty and caramel flavour from praline. I use almond praline but hazelnut praline is a good substitute too.For the chocolate, you can use 70% dark chocolate for all part of the tart if you want, but for me I use 66% for the ganache part because my sister can't take 70% bitterness (and she is my No.1 customer, haha). 

When making pastry, you just need to press the butter until smooth, don't beating it quickly as you will add too much air into it. After taking it out of the bowl, just press it with the palm of your hand to smooth it, don't knead it or the pastry will become tough.

 Dark Chocolate Praline Tart

Make 23 cm Tart

Sweet Pastry
125g ............................. Unsalted butter, soft
85g .............................. Granulated sugar
1 tsp ............................ Vanilla bean paste
25g ............................. Almond powder
50g ............................. Egg (about 1 small egg)
1/8tsp ........................ Salt
210g ........................... Cake flour

Praline layer
20g ............................. Dark chocolate (70%)
10g ............................. Unsalted butter
90g ............................. Almond praline
30g ............................. Pailleté Feuilletine

Dark chocolate ganache
200g ............................ Dark chocolate (66%)
225g ............................ Whipping cream
50g .............................. Unsalted butter

Chocolate glaze

30g ............................... Milk

15g ............................... Glucose syrup

20g ............................... Whipping cream

15g ............................... Sugar

75g ............................. Coating chocolate

25g ................................ Dark chocolate

 Put the butter into a bowl, press with a spatula until smooth.
Pour the sugar and salt into the bowl, mix to combine.

 Put the almond powder into the bowl and mix to combine.
Add the vanilla bean paste, egg and mix to combine.

 Pour the flour into the bowl.

 Mix to combine.

 Remove from the bowl and press until smooth.

 Cover with plastic wrap.
Refrigerate for at least 2 hours.

 Remove from the fridge and roll until 4 mm. thickness.
Cut the pastry slightly larger than 23 cm round.
Prick with fork.
Refrigerate for at least 12 hours (or overnight).

 The next day, bake the pastry in 190C preheated oven for 15 minutes.
Then remove from the oven and cut with 23 cm cake ring.
Let the pastry cool completely before using.

Make praline layer:
 Put the chocolate into a bowl and place it over a pan of hot water, stir until melt.
Mix in the butter.

 Put the praline into the bowl and stir until combine.

Remove from the heat and pour Pailleté Feuilletine into a bowl.

 Mix to combine.

 Spread it over the pastry, and refrigerate until ready to use.

 Make Ganache:
Put the dark chocolate into a bowl.
Warm the whipping cream until hot.
Pour the hot whipping cream into the bowl.
Let it sit for 1-2 minutes, then stir slowly until combine.

 Put the butter into the bowl.

 Stir until fully combine.

 Pour the ganache into the cake ring.
Refrigerate until set.


Making the chocolate glaze:

 Bring to boil all the ingredients except both kinds of chocolate, then pour it over the chocolate and stir until combine. Let it cool.

Let it cool to room temperature before using.

 Pour the glaze over the tart.
Refrigerate until set.

Warm the side of the cake ring to remove the tart.
Cut into pieces and decorate before serving.

Dark Chocolate Praline Tart