This is an irresistible and super yummy dessert, the silkiness from the crème montée au praliné alongside the dense and rich ganache au chocolat and the crispy tart crust all make this a grand and superb dessert for a great occasion.
The zest of lime in the tart crust gives it a little zing and the addition of ground almonds adds a bit of nuttiness to the pastry. The way this crust is made makes for a crust that won't sink in the oven. To make sure your crust is really delicious and will keep its shape while baking, make the crust the day before, place in the tart tin and leave overnight in the fridge.
This dessert was so delicious that I am putting an individual recipe on the blog for the pastry, praliné and crème montée au praliné because you could keep the tart crust and use a different filling etc...
This recipe has lots of stages but it's so worth it and by the end of it you will be super proud of yourself.
To make this tart, I made it over 2 days;
The first day I made the praliné (recipe on the blog) and the pastry for the tart and the base of the crème montée au praliné.
The second day, I cooked the pastry in the oven, made the chocolate ganache, finished the crème montée au praliné and constructed the dessert.
To make the praliné, there is a recipe on the blog and you will need to make double the quantity, one quantity of it for the crème montée au praliné and one for the layer of praliné.
Adding instant coffee granules to the chocolate ganache, balances ou the sweetness and gives a nice bitterness but if you really dislike coffee, feel free to leave it out.
Ingredients:
For the tart crust: ( Pâte sucrée )
125 grams of super soft unsalted butter, leave it out the night before or slightly melt it and then whisk it so that the texture is uniform
120 grams of icing sugar
1 egg
the zest of a lime
250 grams of flour
30 grams of ground almonds
1 pinch of salt
For the crème montée au praliné:
5 grams of powdered gelatin, bloomed /1 1/2 leaves of gelatin, soaked
200 + 170 grams of double cream
100 grams of white chocolate
1 quantity of praliné, find the recipe on the blog or here
For the layer of praliné:
1 quantity of praliné, find the recipe on the blog or here
For the chocolate ganache:
150 grams of double cream
1 teaspoon of instant coffee granules
140 grams of dark chocolate / 100 grams of dark chocolate + 50 grams of milk chocolate
40 grams of butter, soft
sea salt flakes
For topping:
A handful of roasted hazelnuts
A handful flaked almonds
Gold sprinkles
Instructions:
For the tart crust:
Mix the butter + icing sugar until combined with a whisk. If the butter is too hard to do so, melt it a little until you can.
Add the egg + lime zest + salt + ground almonds and mix until combined.
On a flat surface, place your flour in the shape of a mountain and dig a hole in the centre. Place your butter mixture in the centre and with a dough scraper, keep on layering on the flour and making cuts through the pastry until all the flour is incorporated and a nice pastry ball is formed. This can take up to 5 minutes so be patient.
Place your dough ball in some cling film and leave to harden a little in the fridge for 2 hours.
Take out of the fridge 15 minutes before rolling so that the pastry softens. Butter a tart tin and set aside. Roll your pastry on a floured surface into a circle a little larger than your tart tin. Place your pastry in your tart tin and stick the pastry to the sides, cutting the excess pastry off with a knife. Poke holes in the bottom with a fork.
Leave in the fridge overnight and then cook at 180 degrees Celsius for 25 minutes.
For the crème montée au praliné:
Heat the 200 grams of double cream until just simmering and then add in the gelatin.
Pour the hot cream onto the white chocolate cut into small pieces and mix with a whisk until the chocolate is completely melted.
Mix in the 170 grams of cold double cream and then the praliné and mix with a stick blender until completely incorporated and silky smooth.
Cover the ganache with clingfilm so that the ganache is in contact with the clingfilm (This prevents a skin forming on the cream) and leave in the fridge overnight.
Whisk your cream that has set in the bowl of your stand mixer for 5 minutes, until light and airy.
Place into 2 piping bags, one with a round nozzle and the other with a star nozzle and leave aside.
For the chocolate ganache:
Heat the cream + the instant coffee granules until the granules are dissolved and the cream is just simmering and then pour over the dark chocolate cut into small pieces.
Mix with a whisk until the chocolate has melted completely and add in the butter + sea salt flakes.
Use immediately before it sets in the bowl.
For the montage:
Take your cooked tart crust and spread on the bottom 1 quantity of praliné.
Next, place on top your chocolate ganache and spread with a palette knife.
Place your tart in the fridge for 1 hour so that the chocolate ganache sets.
Take your tart out of the fridge and pipe on top with the two piping bags of the crème montée au praliné fitted with different nozzles to create a nice effect like shown on the pictures.
Garnish with roasted hazelnuts + flaked almonds + gold sprinkles and your work of art is ready to be served!!!
I really hope you enjoyed this recipe as much as enjoyed the process of making it, don't forget to subscribe and if you make this decadent dessert, use the #decadentfoodblog so that I will be able to see them on Instagram.
Check out our new Glossary with the definitions of the technical or french term used in the blog posts!!!
Comments