Double Chocolate & Hazelnut Praline Tart

This year for Easter, I wanted to involve you in creating my recipe; so I did several polls on Instagram to have you choose the type of dessert and the different elements that compose it, and here is the result: a double chocolate tart (dark & milk) and hazelnut praline (which you can of course replace with your choice: pecan, almond…). Crispy, soft, creamy, crunchy, airy, you will find a lot of textures in this very indulgent and of course chocolaty tart to perfectly end your Easter meal! I decided to make two small tarts to show you two possible decorations if you wish to be inspired 😊

Equipment:
Thermometer
Rolling pin
Mini offset spatula
Perforated baking sheet
Piping bags
10mm nozzle
For one large tart:
24cm ring
For the small round tart:
16cm ring
12mm nozzle
Nest nozzle
For the egg tart:
Egg gobel ring
Saint Honoré nozzle by Buyer

Ingredients:
I used Jivara and Caraïbes chocolates from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliate).

tarte double choco noisette 19

Preparation time: 1h to 1h10 + 12 minutes of baking + at least 6 hours of resting
For a 24cm diameter tart (or a 16cm one + an egg-shaped one 20cm long):

Milk Chocolate Whipped Ganache:

115g Jivara milk chocolate
250g of full cream with 35% fat content

Melt the chocolate.
Heat half of the cream. Pour the hot cream over the melted chocolate, blend, then add the other half of cold cream. Blend again, cover with film and refrigerate for at least 6 hours.

Breton Shortbread:

2 egg yolks
75g of sugar
75g of softened butter
100g of flour
5g of baking powder
A few chocolate chips

Whisk the egg yolks with the sugar. Add the softened butter, mix well, then incorporate the flour and baking powder.

Form a ball, roll it out roughly between two sheets of parchment paper and place it in the refrigerator for at least 1 hour.

Then roll it out to a maximum thickness of 1/2cm, cut the dough with your ring (unbuttered), press in a few chocolate chips and bake for 12 minutes at 170°C.

Let cool.

Dark Chocolate & Praline Cream:

85g of full cream
85g of whole milk
35g of egg yolks
15g of sugar
85g of dark chocolate with 66% cocoa
55g of hazelnut praline

Heat the milk and cream.
Whisk the egg yolks with the sugar. Pour the hot liquid on top, then pour it all back into the pan.

Cook while stirring constantly until reaching 85°C. Off the heat, add the chocolate then the praline, blend with an immersion blender.

Cover with film and let cool / crystallize completely in the refrigerator.

Praline Crunch:

60g of hazelnut praline
30g of Jivara chocolate
45g of crushed lace pancakes

Melt the chocolate, then add the praline. Then incorporate the crushed lace pancakes and mix well.

Assembly:

Some chopped hazelnuts
Chocolate eggs for decoration
Hazelnut praline

Spread the praline crunch on the cooled Breton shortbread. Let it crystallize in the refrigerator.

Pipe the cream over the crunch. Sprinkle with chopped hazelnuts.
Whip the ganache to achieve a whipped cream texture.

For the egg-shaped tart: pour the whipped ganache into a piping bag fitted with a saint-honoré nozzle. Pipe lines of ganache along the length of the tart.

Between the lines, pipe a little cream or praline. Decorate with some chocolate eggs and chopped hazelnuts.

For the nest-like round tart: spread a thin layer of whipped ganache on the entire surface of the tart. Pour the ganache into a piping bag equipped with a 10/12mm round nozzle; pipe it around the edge of the tart in about 3 turns.

Pour the remaining cream into a piping bag fitted with a nest nozzle. Pipe strands of cream over the entire tart, focusing on the edges. Garnish with chocolate eggs and chopped hazelnuts.