Chocolate hazelnut praline tart

Appetizing Chocolate hazelnut praline tart Recipe

Our chocolate tart is a bit of a twist on the traditional, with honey and hazelnuts enriching the mix.
Chocolate hazelnut praline tart
Prep Time : 0:30 | Cook Time : 1:00 | Total Time : 1:30 | Serving : 8 person.


  • 250g (1 2/3 cups) plain flour

  • 60g (1/3 cup) icing sugar mixture

  • 125g chilled unsalted butter, chopped

  • 1 egg

  • 200g dark chocolate, coarsely chopped

  • 2 tablespoons honey

  • 55g (1/4 cup) caster sugar

  • 3 eggs, lightly whisked

  • 2 tablespoons plain flour, extra

  • 110g (2/3 cup) hazelnuts

  • 80ml (1/3 cup) water

  • 140g (2/3 cup) caster sugar, extra

  • Icing sugar, to dust


  • Step 1

    Process flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg. Process until the dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.

  • Step 2

    Roll out the pastry on a floured surface to a 4mm-thick disc. Line a 3cm-deep, 22cm (base measurement) round fluted tart tin, with removable base, with pastry. Trim excess. Place in the fridge for 15 minutes to chill.

  • Step 3

    Preheat oven to 200°C. Line pastry with non-stick baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for a further 10 minutes or until the pastry is light golden.

  • Step 4

    Place chocolate and honey in a large heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and is smooth. Set aside to cool slightly. Whisk in sugar, egg and extra flour. Pour into pastry case. Bake for 15-20 minutes or until almost set.

  • Step 5

    Reduce oven temperature to 180°C. Spread hazelnuts over a baking tray. Bake for 5-8 minutes or until toasted. Place in a tea towel. Rub to remove skins. Line baking tray with non-stick baking paper. Place hazelnuts on lined tray.

  • Step 6

    Heat the water and extra sugar in a small saucepan over low heat, tilting the pan occasionally, until sugar dissolves. Increase heat to medium-high. Bring to the boil. Boil, without stirring, for 3 minutes or until golden. Pour over the hazelnuts. Set aside to cool. Break into shards.

  • Step 7

    Top the tart with the praline. Dust with icing sugar.

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