This dessert tart, with its combination of crisp pastry, gooey caramel, chocolate ganache and sugary nutty praline can be made a day in advance. Best enjoyed with a good strong coffee.
Sweet pastry
| 250 g | Flour |
| 120 g | Cold butter, diced |
| 60 g | Icing sugar |
| ½ tsp | Salt |
| 2 | Egg yolks |
Caramel
| 200 g | Sugar |
| 80 ml | Water |
| 100 g | Butter |
| 90 ml | Cream |
| 1 tsp | Salt |
Milk chocolate ganache
| 150 ml | Cream |
| 150 g | Milk chocolate (Main) |
Directions
Sweet pastry
- Place the flour, butter, icing sugar and salt in a food processor and pulse until mixture resembles fine breadcrumbs. Add yolks and process to combine. Tip out and bring pastry together with the heel of your hand, press into a flat circle then wrap in cling film, refrigerate for 30 minutes to rest.
- Heat oven to 180C. Roll out the pastry on a lightly floured bench to 3mm thin and line a 23cm round greased tart mould. Gently press the pastry into the base and sides of the mould. Trim the edges and refrigerate for 30 minutes to rest.
- Line tart with a sheet of tin foil, fill with rice and bake blind for 15 minutes. Then remove foil and rice and bake until the base of the tart is dry and crisp (5-10 minutes).
Caramel
- Combine sugar and water in a saucepan over a medium heat and cook until sugar dissolves. Bring to the boil and cook until golden caramel in colour.
- Remove from heat, add butter, cream and salt and whisk to combine until smooth. Allow to cool then spread evenly into cooked tart case. Place in the fridge to set.
Milk chocolate ganache
- In a saucepan bring cream to the boil, remove from heat, add chocolate, rest for 1 minute then whisk until smooth. Pour into tart and place back into fridge to set.
- To serve, lightly dust with icing sugar, decorate with hazelnut praline (see recipe below) and cut into slices with a hot knife.
Hazelnut praline
Combine 50g sugar and