Pecan Praline and Chocolate Tart
How to make Pecan Praline and Chocolate Tart Recipe - This rich, indulgent dessert bar is almost like Toblerone chocolate. Pecans, toffee and chocolate work so well together. Eat it on its own – it really doesn’t need to be served with anything else.
MAKES A 35CM × 10CM TART, SERVING 8 PEOPLE
PASTRY:
1 quantity of Chocolate Sweet Pastry
FILLING:
100g pecan nuts
125g caster sugar
40ml cold water
200ml cream
250g milk chocolate
GANACHE TOPPING:
150ml cream
150g dark chocolate
Method:
Make Chocolate Sweet Pastry ahead and rest it as required. Roll out 300g of the pastry (freeze the rest for future use) on a lightly floured surface to 3mm thick and use it to line a 35cm × 10cm loose-bottomed tart tin, trimming the edges. Refrigerate for 1 hour.
Line the tart with aluminium foil and fill with baking blind material. Bake blind in a preheated 180°C oven for 10 minutes. Remove foil and weights and bake the case until dry and crisp (10 minutes).
To make the filling, spread the pecan nuts on a baking paperlined oven tray and roast for 10 minutes. Mix sugar and water in a small saucepan and stir over a medium-high heat until the sugar dissolves. Bring to the boil, cook until caramel in colour (6–8 minutes), then pour over pecans. Stand until set (10 minutes), then blend in a food processor until finely ground. Set aside until needed. Bring the cream to a simmer over a medium heat, add milk chocolate and stir until smooth. Remove from heat and stir in two-thirds of the praline mixture. Pour into the baked pastry case and refrigerate until set (1½ hours).
To make the Ganache Topping, bring the cream to a simmer in a small saucepan over a medium heat and add dark chocolate. Stir until smooth, then remove from heat. Remove the set tart from refrigerator, spread ganache over tart, then refrigerate until topping is just set (approximately 1 hour).
Cut into slabs with a hot knife and serve immediately, scattered with any remaining praline and, if you must have something with it, a dollop of crème fraîche.
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| Pecan Praline and Chocolate Tart |
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