Chocolate & hazelnut praline tart

Chocolate & hazelnut praline tart

A pure, unadulterated chocolate hit, made extra-special with crunchy hazelnut praline

Difficulty and servings

For the keen cook

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Method

  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.

Per serving

582 kcalories, protein 9g, carbohydrate 50g, fat 40 g, saturated fat 18g, fibre 3g, sugar 29g, salt 0.43 g

Recipe from Good Food magazine, April 2008.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Chocoholly!

    20 May 2008

    Chocoholly! commented on this recipe

    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! :)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Helena123

    09 June 2008

    Helena123 commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo tish

    11 July 2008

    tish rated and commented on this recipe

    5 stars

    Worked really well and tasted lovely

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Clare

    30 September 2008

    Clare commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo cakeyshoes

    16 November 2008

    cakeyshoes rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Gemma Russell

    23 February 2009

    Gemma Russell rated and commented on this recipe

    4 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo dobsy

    05 November 2009

    dobsy commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo gertan

    13 November 2009

    gertan rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo hayzie84

    20 July 2011

    hayzie84 rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Martin

    19 March 2012

    Martin rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jaime

    18 April 2012

    Jaime rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo aleksandra

    28 September 2012

    aleksandra rated and commented on this recipe

    5 stars

    very rich but simple amazing.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Woodytess

    10 December 2012

    Woodytess rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

For the keen cook

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Ingredients

FOR THE PASTRY

  • 140g butter
  • 100g golden caster sugar
  • 225g plain flour
  • 50g ground almonds
  • 1 egg , beaten

FOR THE FILLING

  • 85g blanched hazelnuts
  • 50g golden caster sugar
  • 200g dark chocolate (70% cocoa)
  • 100g butter
  • splash Frangelico liqueur or brandy
  • 1 egg
  • 3 egg yolks
Print this recipe
Add to your binder

Per serving

582 kcalories, protein 9g, carbohydrate 50g, fat 40 g, saturated fat 18g, fibre 3g, sugar 29g, salt 0.43 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

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

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close