Chocolate & hazelnut praline tart

Chocolate & hazelnut praline tart

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(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
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    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.

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    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! :)

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