Sharing is caring!

shares
hazel Praline on top of a chocolate tart
Chocolate Tart made with Cake Crumbs
I used a 20cm tart case. It is very shallow approximately 3cm or 1/2 inch. If you have a deeper or slightly bigger tart case then double the filling recipe.
hazel Praline on top of a chocolate tart
Chocolate Tart made with Cake Crumbs
I used a 20cm tart case. It is very shallow approximately 3cm or 1/2 inch. If you have a deeper or slightly bigger tart case then double the filling recipe.
    Servings
    10
    Servings
    10
    Ingredients
    For the pastry
    • 250gm butterunsalted, chopped
    • 500gm plain flour1lb
    • 1/4teaspoon salt
    • 50gm pure icing sugar5 tablespoons
    • 1 Eggbeaten
    • 60ml milkor enough to make up just under 1/2 cup when the liquids added to the beaten egg mix well
    Cake crumb Filling
    • 1/2cup chocolate cake crumbs
    • 1 Egg
    • 125ml creamthickened
    • 60ml honey1/4 cup
    • 4tablespoons dutch cocoadark, Dutch
    Glaze
    • 100gm chocolate60-70% chopped,
    • 150ml cream
    Instructions
    1. Put the cold chopped butter, flour, salt and icing sugar into a food processor. Process until the mixture looks like sand. Beat the egg & milk well before adding all but 1 Tablespoon and blitz again. If it doesn’t come together and form a ball of dough after being 1 minute ad the remainder of the liquid.
    2. Pour onto a bench and push together. Wrap and refrigerate till cold ( 10 minutes or till needed). Roll out to fit your tart case. Fill with baking beans and bake for 15 minutes before removing the beans fixing any holes and baking till golden
    3. Put the filling ingredients into a food processor and process till smooth.
    4. Pour into the tart case & bake for 30 minutes. Test with a skewer, if it is hot and the middle of the tart feels like it is becoming firm remove from the oven. It could take another 10 minutes or so depending on your oven.
    5. Cool the tart completely. Put the cream in a small pot or the micro wave and heat till just under boiling point. Take off the heat and cool a touch before adding the chopped chocolate and stir till smooth. Pour over the tart case and tap to spread finishing with a palette knife
    6. I have decorated with cocoa, praline and macadamia nuts

    Sharing is caring!

    shares