Name: Chocolate tart with walnut praline
Prep time: 70 min
Total time: 70 min
Yield: 8
Ingredients: Chocolate tart; 1 1/3 cup (200g) plain flour; 1 tablespoon caster sugar; 150 gram unsalted butter, chopped; 1 egg yolk; 1 tablespoon chilled water, approximately; Chocolate filling; 150 gram dark chocolate (70% cocoa), chopped; 60 gram unsalted butter, chopped; 1/4 cup (60ml) cream; 2 eggs; 1 egg yolk; 1/3 cup (75g) caster sugar; Walnut praline; 1 cup (100g) walnuts; 1 cup (220g) caster sugar

A sweet buttery crust and a creamy chocolate filling topped with a sweet and crunchy walnut praline for a rich and decadent dessert.

Looking for more chocolate desserts or more sweet tarts?

Ingredients

Chocolate tart

1 1/3 cup (200g) plain flour

1 tablespoon caster sugar

150 gram unsalted butter, chopped

1 egg yolk

1 tablespoon chilled water, approximately

Chocolate filling

150 gram dark chocolate (70% cocoa), chopped

60 gram unsalted butter, chopped

1/4 cup (60ml) cream

2 eggs

1 egg yolk

1/3 cup (75g) caster sugar

Walnut praline

1 cup (100g) walnuts

1 cup (220g) caster sugar

Method

Chocolate tart with walnut praline

1.Sift the flour and sugar into a large bowl. Rub in the butter until crumbly. Add egg Yolk and enough of the water to make ingredients come together. (Or, process flour, sugar and butter until crumbly. Add egg yolk and water, process until ingredients come together.) Knead dough on a floured surface until smooth. Flatten slightly into a disc; wrap in plastic, refrigerate for 30 minutes.

2.Preheat the oven to 180°C 060°C fan-forced). Grease a 22cm round loose-based fluted flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin; press into base and side, trim edge. Refrigerate for 30 minutes.

3.Place tin on oven tray; line pastry with baking paper, fill with baking weights, dried beans or rice. Bake for l5 minutes or until pastry is set. Remove the paper and baking weights; bake for about l0 minutes or until golden.

4.CHOCOLATE FILLING: Place the chocolate, butter and cream in a small heavy-based saucepan. Stir over low heat until melted and smooth. Whisk the eggs, egg yolk and sugar in a medium bowl until light and fluffy; fold in the chocolate mixture.

5.Pour the Chocolate Filling into the pastry case. Bake for about 15 minutes or until just set. Cool.

Walnut Praline

6.Meanwhile, line an oven tray with baking paper; sprinkle walnuts over tray. Place the sugar in a small saucepan; cook over a low heat until the sugar melts and starts to turn a toffee colour. Quickly remove from the heat and pour over the walnuts – you may need to move the paper a little to ensure that all the walnuts are covered in the toffee. Cool. Crack the praline with the point of a knife; sprinkle over the tart just before serving.

Pastry case suitable to freeze. Filling suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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