Praline Chocolate Tart

I was feeling a little bit guilty for having enjoyed this beautiful tart at “Cooking with Company” and not sharing it with my family. So when an opportunity came up to make one for a friend, I jumped at the chance.  Naturally I doubled the mixture and made a second one for us.

If you wanted to make this dessert but are short on time, you could use a ready made pastry shell.

Praline Chocolate Tart-2



500gm flour

250gm butter

130gm icing sugar

iced water

In a food processor pulse the flour, butter and icing sugar until it resembles breadcrumbs. With the food processor running add the water slowly 10mls at a time until the mix balls together.  Stop immediately. Remove pastry and wrap in glad wrap. Refrigerate for 20mins.

Preheat oven to 160 degrees.

Roll pastry to fit a large quiche tray with removable base. Line the pastry with baking paper and baking beads and bake blind for 20min on 160 degrees.  Remove the beads and cook for a further 5minutes, or until pastry base is cooked.

Cool shell

Tart Shells


300gm dark chocolate

100ml cream

125gm butter

4 eggs

110gm caster sugar

Reduce the oven temperature to 150 degrees.

In a microwave safe bowl combine cream, butter and chocolate. Microwave on high for 1 minute. Stir the mixture and microwave for 1 minute further.

cream, butter and chocolate

Stir mixture and leave for 2 minutes for the residual heat to finish melting the chocolate.

Chocolate Tart

Beat eggs and sugar in an electric mixer until pale, light and fluffy.

Ensure the chocolate mixture is fully melted and combined.  Add the egg mixture to the chocolate and fold gently until mixed.

Pour the filling into the tart shell and bake on 150 degrees for 35 minutes.  Cool the tart to room temperature for serving.

Praline Topping

130gm walnuts nuts

110gm sugar

35ml water

40ml corn syrup

Put nuts on a baking tray a roast in the oven for 5 minutes, ensure they do not brown.

Remove nuts from oven and cool.


Put a saucepan on a low heat and add the sugar and water,  stir until dissolved. Increase the heat and add the corn syrup. Cook until the mixture turns caramel.  Add the nuts and then quickly pour onto a tray lined with baking paper.


When the mixture is cooled, break up the pieces and add to the tart for decoration.

Let me know what you think.  Is this the sort of dessert you like to make?  Would you use a praline topping or would you prefer fruit and cream or some other topping?

Chocolate Praline Tart

The pie above has the praline broken up alot finer than in the first image. It was also cooked a little less to keep the soft gooey chocolate, although it does making slicing more difficult.

Chocolate Praline Tart-2