Chocolate & hazelnut praline tart

Chocolate & hazelnut praline tart

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 20 mins Cook: 40 mins

A challenge

Cuts into 10 slices
A pure, unadulterated chocolate hit, made extra-special with crunchy hazelnut praline

Nutrition and extra info

Nutrition: per serving

  • kcal582
  • fat40g
  • saturates18g
  • carbs50g
  • sugars29g
  • fibre3g
  • protein9g
  • salt0.43g
Save to My Good Food
Please sign in or register to save recipes.


For the pastry

  • 140g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g golden caster sugar
  • 225g plain flour
  • 50g ground almond
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the filling

  • 85g blanched hazelnut



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g golden caster sugar
  • 200g dark chocolate (70% cocoa)
  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • splash Frangelico liqueur or brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 egg yolk


  1. Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.

  2. Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.

  3. Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.

  4. When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (17)

tschak81's picture

My pastry seemed fine but turned out quite dry and biscuit-like, which is a shame. I might lower the temperature during blind baking if I make this again. I added some ground roasted hazelnut instant coffee granules to enhance the hazelnut flavour in the mixture, which worked well.

I also made great hazelnut/coffee flavoured meringues with the left-over egg whites.

NB2911's picture

Made this yesterday and added a little bit of baileys. The flavors are quiet in balance though my pastry did not turn out to great, the dough was quiet sticky. But overall very good, will surly make it again.

robhawkes's picture

Doesn't say what the extra egg is for in the filling???

Motty's picture

It is one whole egg plus the three yolks mixed together.

woodytess's picture

Delicious, rich but not sickly. My husband said it was the most accomplished desert I have made in a long time! Pastry quantities made too much, which was a good thing as I burnt the first pastry case!

aleksandra2010's picture

very rich but simple amazing.

Jaime-97's picture

quite rich so can only have a small slice but it's gorgeous :)

Martinito's picture

Absolutely devine. Made this for my wife and myself yesterday and came out wonderful. Followed the recipe with the exception that I used ready made shortcrust pastry (just to save on time) and I substituted the hazelnuts for walnuts which I believe worked just as well. I also used good quality dark chocolate which I think gave it that edge and made the whole thing worth it and in all was very simple to make - which I will definitely be doing again.

hayzie84's picture

absolutely delicious!
made it for a gilry dinner party and there wasn't a slice left!

gertan's picture

Delicious recipe. I made it many times and I always get same effect my friends. Perfect.

dobsy09's picture

yes i put baileys in in stead of brandy n lefted nuts out as not keen on hazel nuts but was lovely with a bit of baileys wipped cream on side yummy yummy

gem090383's picture

This pudding was delicious! the pastry was quite wet, so I would recommend wrapping it in cling film and chilling for 30 mins. Its quite rich so worth serving with cream or ice cream! yum!

cakeyshoes's picture

this worked like a dream - followed the recipe exactly, wasn't at all difficult so don't be put off by the "keen cook" rating. my pastry was probably a little too short, ended up having to make a patchwork quilt to get it in the tin. end result was fantastic though I will definitely be doing this one again. needed something to cut through the chocolate so we had some clotted cream on the side for extra indulgence. YUM!

norwich123's picture

Absolutely delicious - not a scrap left at the end. The caramilsed hazelnuts gave a lovely crunch in the tart. Used ready made sweet shortcrust pastry to save some time and worked really well.

tish_green's picture

Worked really well and tasted lovely

helena123's picture

I wasnt particularly impressed with this dish but it was my first attempt at making pastry which might have had something to do with it!
Was much better the next day

chocoholly's picture

this did not really work for me! - i don't know if i did it wrong? :(
if going to make for an event test it first! :)

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.