The BBC Good Food logo
Chocolate & hazelnut praline tart

Chocolate & hazelnut praline tart

A star rating of 4 out of 5.16 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Cuts into 10 slices

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

Nutrition: per serving
low insalt0.43g


For the pastry

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

For the filling

  • 85g blanched hazelnut
  • 50g golden caster sugar
  • 200g dark chocolate (70% cocoa)
  • 100g butter
  • splash Frangelico liqueur or brandy
  • 1 egg
  • 3 egg yolks


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, April 2008

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.16 ratings

Sponsored content