Chocolate and Praliné Tartlets

Coucou food lovers !

The holiday season is just around the corner, and I’m sure you’ll soon start thinking about your menus. But don’t worry—this recipe will also satisfy your cravings outside the festive season ! 😉

So here are my chocolate and praline tartlets.

I created this recipe with two things in mind : simplicity and indulgence. And I think as you read through the process, you’ll see that both boxes are ticked.

I’m presenting these chocolate and praline tartlets in individual portions. I always find this elegant and convenient for table service, no need for slicing, just a beautifully plated dessert, ready to enjoy ! If you prefer to make a large tart to share, I recommend doubling the quantities for a 24-26 cm tart pan or pastry ring.

On the simplicity side, you’ll be making a sweet almond pastry. It’s one of my staple recipes on the blog. I’ve simply adjusted the quantities for 6 tartlets. Nothing complicated. The praline can be homemade using my recipe, which you can find here. But for this version, I opted for the “minimum effort” approach and used the Valencia almond praline from Cacao Barry. You can also use store-bought hazelnut praline, a hazelnut-almond blend, or any praline you like. And finally, there’s the chocolate ganache. Again, simple yet delicious. I’ve used the same recipe as Alain Ducasse’s chocolate tart, which I’ve already shared here on the blog.

On the indulgence side, I don’t think I need to over-explain this part. These chocolate and praline tartlets will delight you ! Chocolate and praline, a flavor combination I absolutely love ! Don’t you ?

And if I tell you that you can prepare them the day before, I think your interest just skyrocketed !!

The necessary utensils :

A stand mixer to make the dough (I use my kMix, but you can do it by hand),

A rolling pin,

Tartlet molds or 8-9 cm pastry rings,

Ceramic baking beans to keep the dough in place while baking (not essential, but helpful),

A saucepan,

A mixing bowl,

And a spatula.

And if you’re looking for more tartlet ideas, fruit, chocolate, or any other flavors, I invite you to click here.

That’s it, I’ve told you everything. Shall we make some chocolate and praline tartlets ?

The recipe, Chef !

Print Recipe

Chocolate and Praliné Tartlets

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pâtisserie – française

Serves: 6 Difficulty: Easy Price: $

Prep Time: 15 min + 1 h – Cooking Time: 25 min

Ingredients

• Almond pastry
• 120 g flour
• 1 tbsp milk
• 65 g butter at room temperature
• 25 g ground almond
• 1 pinch of salt
• 65 g icing sugar
• 1 egg yolk (approx 20 g)
• Chocolate ganache
• 95 g milk
• 95 g cream
• 35 g sugar
• 1 egg yolk (10 g)
• 130 g chocolate

Instructions

Almond pastry

1

Combine the flour, salt, almond powder and sugar.

2

Cube the butter and mix medium speed until it resembles breadcrumbs.

3

Add the egg yolk and milk until it comes together.

4

Wrap it in clingfilm and set aside in your fridge for at least one hour.

5

Preheat your oven at 180 C / 355 F degrees.

6

Spread the pastry and place it in your tartlet rings. Cook for 18 to 20 minutes.

7

Once cooked and cooled down, pour the praliné equally on each one.

Chocolate ganache

8

Heat the milk and cream in a saucepan up to a boil.

9

Combine the egg yolk and sugar until you get a foamy mixture.

10

Add the milk / cream and pour back in the saucepan.

11

Cook at medium heat for 4-5 minutes and keep whisking. You should get a very smooth mixture.

12

Remove from the heat and add the chocolate pieces. Wait 2-3 minutes for the chocolate to melt and mix.

13

Pour the ganache still warm on the tartlets.

14

Place 3 pecan nuts on each and set aside at room temperature until serving.