CHOCOLATE TARTS

30 minutes prep.

45 minutes cooking

Serves 6

Ingredients

Chocolate pastry
  • 200g plain flour
  • 60g icing sugar, sifted
  • 30g Dutch-process cocoa
  • Salt
  • 100g cold butter, diced
  • 2 egg yolks
Chocolate-praline filling
  • 80g hazelnuts
  • 90g caster sugar
  • 60ml water
  • 200ml pouring cream
  • 250g couverture milk chocolate, finely chopped
 
  • 200ml pouring cream
  • 50ml whiskey
  • 200g dark chocolate (about 65-70% cocoa solids), coarsely chopped
  • Sea salt flakes, to serve

Method

  1. To make the chocolate pastry, process flour, icing sugar, cocoa and a good pinch of salt in a food processor to combine.
  2. Add butter, process until mixture resembles fine crumbs, add egg yolks and process to combine. Turn mixture onto a lightly floured work surface and bring pastry together with the heel of your hand, then wrap in plastic wrap and refrigerate for 1 hour to rest.
  3. Preheat oven to 180˚C.
  4. Divide pastry into six and roll out each piece on a lightly floured surface to 3mm thick and line the six 10cm diameter individual tart tins (or you can make one large 28cm-diameter tart), letting the excess pastry overhang the sides, then refrigerate to rest for 1 hour.
  5. Trim excess pastry, then line tartlet cases with baking paper and fill with raw rice or baking weights and blind-bake for 10-12 minutes until the edges of the pastry are dry to touch. Remove baking paper and weights and bake for a further 10-12 minutes until bases are dry and crisp, set aside.
  6. For chocolate-praline filling, preheat oven to 180˚C.
  7. Spread hazelnuts on an oven tray and roast for 5-6 minutes until the skins darken and the hazelnuts are fragrant. Tip into a clean tea towel, rub off skins, and then spread nuts on a lightly oiled oven tray. Stir sugar and water in a small saucepan over a medium-high heat until the sugar dissolves.
  8. Bring to the boil, brushing down the sides of the pan with a wet pastry brush to remove sugar crystals and cook for 3-4 minutes, swirling the pan occasionally until a dark caramel in colour. Pour the mixture over the hazelnuts; stand until cool and set, and then break into rough pieces.
  9. Process the rough broken praline pieces in a food processor until the praline is finely ground, set aside.
  10. Bring cream to the simmer in a small saucepan over a medium heat, add chocolate and stir until smooth, remove from heat, stir in two-thirds of praline mixture (reserve remaining praline in an airtight container to serve) and pour into tartlet cases, filling to about 4mm below rim of pastry case.
  11. Refrigerate for an hour or so until firm.
  12. Bring cream and whisky to the simmer in a small saucepan over a medium-high heat, add dark chocolate, remove from heat and stand for 5 minutes stirring until smooth.
  13. Pour over praline filling and refrigerate for about 1 hour or until set.
  14. Serve with extra scattered praline and a little sea salt.
  15. Enjoy!
 
RECIPES

CHOCOLATE TARTS

30 minutes prep.

45 minutes cooking

Serves 6

Ingredients
Method

Ingredients

Chocolate pastry
  • 200g plain flour
  • 60g icing sugar, sifted
  • 30g Dutch-process cocoa
  • Salt
  • 100g cold butter, diced
  • 2 egg yolks
Chocolate-praline filling
  • 80g hazelnuts
  • 90g caster sugar
  • 60ml water
  • 200ml pouring cream
  • 250g couverture milk chocolate, finely chopped
 
  • 200ml pouring cream
  • 50ml whiskey
  • 200g dark chocolate (about 65-70% cocoa solids), coarsely chopped
  • Sea salt flakes, to serve

Method

  1. To make the chocolate pastry, process flour, icing sugar, cocoa and a good pinch of salt in a food processor to combine.
  2. Add butter, process until mixture resembles fine crumbs, add egg yolks and process to combine. Turn mixture onto a lightly floured work surface and bring pastry together with the heel of your hand, then wrap in plastic wrap and refrigerate for 1 hour to rest.
  3. Preheat oven to 180˚C.
  4. Divide pastry into six and roll out each piece on a lightly floured surface to 3mm thick and line the six 10cm diameter individual tart tins (or you can make one large 28cm-diameter tart), letting the excess pastry overhang the sides, then refrigerate to rest for 1 hour.
  5. Trim excess pastry, then line tartlet cases with baking paper and fill with raw rice or baking weights and blind-bake for 10-12 minutes until the edges of the pastry are dry to touch. Remove baking paper and weights and bake for a further 10-12 minutes until bases are dry and crisp, set aside.
  6. For chocolate-praline filling, preheat oven to 180˚C.
  7. Spread hazelnuts on an oven tray and roast for 5-6 minutes until the skins darken and the hazelnuts are fragrant. Tip into a clean tea towel, rub off skins, and then spread nuts on a lightly oiled oven tray. Stir sugar and water in a small saucepan over a medium-high heat until the sugar dissolves.
  8. Bring to the boil, brushing down the sides of the pan with a wet pastry brush to remove sugar crystals and cook for 3-4 minutes, swirling the pan occasionally until a dark caramel in colour. Pour the mixture over the hazelnuts; stand until cool and set, and then break into rough pieces.
  9. Process the rough broken praline pieces in a food processor until the praline is finely ground, set aside.
  10. Bring cream to the simmer in a small saucepan over a medium heat, add chocolate and stir until smooth, remove from heat, stir in two-thirds of praline mixture (reserve remaining praline in an airtight container to serve) and pour into tartlet cases, filling to about 4mm below rim of pastry case.
  11. Refrigerate for an hour or so until firm.
  12. Bring cream and whisky to the simmer in a small saucepan over a medium-high heat, add dark chocolate, remove from heat and stand for 5 minutes stirring until smooth.
  13. Pour over praline filling and refrigerate for about 1 hour or until set.
  14. Serve with extra scattered praline and a little sea salt.
  15. Enjoy!
 
SHARE
PRINT
Related Product
Matt Moran's Australian Food
$40.50