Chocolate & Hazelnut Praline Tart Recipe

Preheat oven to 350°F (175°C).

Blind bake the tart shell for 10 minutes, then remove the weights and bake for another 5 minutes until golden brown.

In a saucepan, heat the cream until just simmering. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth.

Pour the chocolate mixture into the baked tart shell and spread it evenly. Set aside to cool and set.

Meanwhile, make the hazelnut praline by placing the hazelnuts in a dry skillet over medium heat. Toast them until golden brown and fragrant, about 5 minutes. Remove from heat and let them cool.

In a separate saucepan, heat the sugar over medium heat until melted and amber in color. Add the butter and toasted hazelnuts, stirring constantly until the mixture thickens and coats the nuts.

Pour the hazelnut praline over the set chocolate tart and spread it evenly. Let it cool and set completely.

Serve the tart chilled or at room temperature.