Hello friends,
You know how much I love indulging, and today, I’m not holding back! Get ready for a treat for your eyes and, most importantly, your taste buds!
Here are my no-bake praline, chocolate, and whipped cream tartlets!
Yes, you read that right—this recipe requires no baking. Isn’t that just perfect for warm weather? Okay, lately, we haven’t seen much of that warm weather. But come July or August, we should at least get above 20 degrees with a bit of sunshine, right?
At first glance, you might think this recipe looks complicated, requiring professional baking equipment and years of experience in the kitchen. Well, not at all! I promise this recipe is easy to make, won’t take much time, and will, without a doubt, delight your guests!
Before diving into the details, here are some other no-bake dessert recipes already available on the blog to help you make an informed choice!
Here they are:
- No-bake cheesecake
- Geometric mango and coconut tart
- No-bake caramel cheesecake
- No-bake mango and chocolate tart
- Easter egg cheesecake
- No-bake raspberry cheesecake
- No-bake chocolate tartlets
- Loir-et-Cher cheesecake with faisselle
- Lime cheesecake like a fraisier
- No-bake three-chocolate cheesecake
These tartlets consist of a no-bake crust made with praline, crispy crepes, and crumble, a whipped chocolate ganache, and a whipped cream topping with a praline insert.
For organization, I recommend:
Day -1: Prepare the ganache, praline, and freeze the praline insert.
Day 0: Do the rest!
Necessary utensils:
- A small saucepan
- A whisk
- A mold for your praline inserts
- A mixing bowl
- A baking tray
- 9 cm pastry rings
- A small frying pan
- A piping bag
- Piping tips (round 16 for the whipped cream, St. Honoré for the ganache)
A little tip: No mold for the inserts? Use an egg carton covered with plastic wrap!
Now, let’s put on our aprons and get started!
The recipe, Chef!
No-Bake Praline, Chocolate, and whipped Cream Tartlets
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Loading...Ingredients
- Whipped Ganache
- 60 g of heavy cream
- 1/2 teaspoon of honey
- 1/2 teaspoon of glucose syrup
- 70 g of chocolate
- 80 g of cold heavy cream
- Praline Inserts
- 45 g of praline
- Crumble
- 40 g of butter
- 40 g of hazelnut powder
- 40 g of flour
- 40 g of brown sugar
- 1 pinch of fleur de sel
- Biscuit Base
- 75 g of praline
- 50 g of lace crepes (about 10 crepes)
- Whipped Cream
- 110 g of heavy cream
- Decoration
- 20 hazelnuts
- 1 teaspoon of praline
Instructions
Whipped Ganache
Pour 60 g de heavy cream into a small saucepan and add the honey and glucose syrup.
Heat until it reaches a boil, then remove from heat.
Pour over the chocolate, wait 2 minutes, then stir.
Add the 80 g of cold heavy cream and mix well.
Cover with plastic wrap, ensuring it touches the surface to prevent air pockets.
Refrigerate for at least 2 hours.
Praline Spheres
Pour the praline into 10 half-sphere molds (2.5 cm in diameter).
Freeze.
Crumble
Preheat your oven to 150-160°C (300-320°F).
In a bowl, mix the flour, sugar, almond powder, baking powder, and fleur de sel.
Add the cold butter and mix (using your fingers is easiest).
Spread the crumble mixture onto a baking sheet lined with parchment paper or a silicone mat.
Bake for 30 minutes until golden brown.
Let cool.
Biscuit
Transfer the cooled crumble to a bowl. Add 90 g of praline paste and mix well. Then, add the crushed crispy crêpes dentelles and the melted butter. The mixture should be slightly sticky.
Press this biscuit mixture into your mold, ensuring a flat, even surface.
Refrigerate for at least 2 hours.
Assembly
Toast the hazelnuts in a small pan (cook for 3-4 minutes, stirring occasionally).
Add the teaspoon of praline and cook for another 2 minutes, coating the hazelnuts well. Set aside.
Whip the ganache until firm and compact.
Pipe the ganache around the edges of the biscuits.
Whip the heavy cream until stiff peaks form.
Pipe a small amount of whipped cream in the center of each biscuit. Place 2 frozen praline half-spheres on top, then pipe another generous layer of whipped cream.
Carefully place the toasted hazelnuts, either whole or halved.
Serve immediately.
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