Chocolate & hazelnut praline tart

Chocolate & hazelnut praline tart

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(14 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 a dairy product made from separating whole milk or cream into fat and…

    • 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)
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 100g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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 yolks


    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, questions and tips

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    13th Aug, 2017
    filling turned out fine, but the oven settings were far too high in quantity and temperature, despite me knocking it down by 10 degrees. very dry and needs blind baking for far less time next time. Will try again using a different pastry recipe and the same filling.
    17th Feb, 2014
    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.
    5th Dec, 2013
    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.
    10th Aug, 2013
    Doesn't say what the extra egg is for in the filling???
    30th Oct, 2014
    It is one whole egg plus the three yolks mixed together.
    10th Dec, 2012
    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!
    28th Sep, 2012
    very rich but simple amazing.
    18th Apr, 2012
    quite rich so can only have a small slice but it's gorgeous :)
    19th Mar, 2012
    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.
    20th Jul, 2011
    absolutely delicious! made it for a gilry dinner party and there wasn't a slice left!


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