Milk chocolate caramel praline tart

Name: Milk chocolate caramel praline tart
Ingredients: 250 g Flour; 120 g Cold butter, diced; 60 g Icing sugar; ½ tsp Salt; 2 Egg yolks; 200 g Sugar; 80 ml Water; 100 g Butter; 90 ml Cream; 1 tsp Salt; 150 ml Cream; 150 g Milk chocolate (Main)

Tam West

Geoff Scott

Chef and culinary lecturer

VIEW PROFILE

This dessert tart, with its combination of crisp pastry, gooey caramel, chocolate ganache and sugary nutty praline can be made a day in advance. Best enjoyed with a good strong coffee.

Sweet pastry

250 g	Flour
120 g	Cold butter, diced
60 g	Icing sugar
½ tsp	Salt
2	Egg yolks

Caramel

200 g	Sugar
80 ml	Water
100 g	Butter
90 ml	Cream
1 tsp	Salt

Milk chocolate ganache

150 ml	Cream
150 g	Milk chocolate (Main)

Directions

Sweet pastry

Place the flour, butter, icing sugar and salt in a food processor and pulse until mixture resembles fine breadcrumbs. Add yolks and process to combine. Tip out and bring pastry together with the heel of your hand, press into a flat circle then wrap in cling film, refrigerate for 30 minutes to rest.
Heat oven to 180C. Roll out the pastry on a lightly floured bench to 3mm thin and line a 23cm round greased tart mould. Gently press the pastry into the base and sides of the mould. Trim the edges and refrigerate for 30 minutes to rest.
Line tart with a sheet of tin foil, fill with rice and bake blind for 15 minutes. Then remove foil and rice and bake until the base of the tart is dry and crisp (5-10 minutes).

Caramel

Combine sugar and water in a saucepan over a medium heat and cook until sugar dissolves. Bring to the boil and cook until golden caramel in colour.
Remove from heat, add butter, cream and salt and whisk to combine until smooth. Allow to cool then spread evenly into cooked tart case. Place in the fridge to set.

Milk chocolate ganache

In a saucepan bring cream to the boil, remove from heat, add chocolate, rest for 1 minute then whisk until smooth. Pour into tart and place back into fridge to set.
To serve, lightly dust with icing sugar, decorate with hazelnut praline (see recipe below) and cut into slices with a hot knife.

Hazelnut praline

Combine 50g sugar and 50ml water in a saucepan over medium heat and cook until sugar dissolves. Bring to the boil and cook until golden caramel in colour. Cook 50g hazelnuts in microwave for 1 minute on high, place in a clean tea towel and rub vigorously to remove skins. Place hazelnuts on a sheet of greaseproof paper and pour caramel over nuts. When cold and hard, peel off paper and coarsely chop.