Chocolate Hazelnut Praline Tart (Tarta de la Abuela)
Chocolate Hazelnut Praline Tart (Tarta de la Abuela)
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into cubes
- 1 egg yolk
- 2 tablespoons ice water, as needed
For the Hazelnut Praline
- 1/2 cup hazelnuts, toasted and skinned
- 1/4 cup granulated sugar
- 1 tablespoon water
For the Chocolate Ganache Filling
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
For Assembly and Garnish
- 1/4 cup hazelnuts, toasted, chopped, for garnish
- 1 teaspoon cocoa powder, for dusting, optional
Instructions
- 1
To make the crust: In a large bowl, whisk together the flour and 1/4 cup granulated sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 2
Add the egg yolk and 1 tablespoon of ice water. Mix until just combined, adding more ice water 1 teaspoon at a time if needed, until the dough comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 10-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
⏱️ 10 min•🌡️ 375
- 4
Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue baking for another 10-15 minutes, or until the crust is golden brown. Let cool completely on a wire rack.
⏱️ 25 min•🌡️ 375
- 5
To make the hazelnut praline: Line a baking sheet with parchment paper or a silicone mat. In a small saucepan, combine 1/4 cup granulated sugar and 1 tablespoon water. Cook over medium heat, stirring until the sugar dissolves. Increase heat to medium-high and cook without stirring until the syrup turns a deep amber color.
⏱️ 10 min
- 6
Immediately stir in the 1/2 cup toasted hazelnuts. Pour the mixture onto the prepared baking sheet and spread thinly. Let cool completely until hardened.
⏱️ 5 min
- 7
Once cooled, break the praline into pieces. Transfer to a food processor and pulse until a fine powder or a slightly chunky texture is achieved (do not process into a paste). Set aside.
⏱️ 5 min
- 8
To make the chocolate ganache: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Remove from heat.
⏱️ 5 min
- 9
Add the chopped dark chocolate to the hot cream. Let stand for 5 minutes, then whisk until smooth and fully melted. Stir in the softened butter and vanilla extract until fully incorporated and glossy.
⏱️ 5 min
- 10
Assembly: Sprinkle about half of the hazelnut praline powder evenly over the bottom of the cooled tart crust. Pour the warm chocolate ganache over the praline layer, spreading evenly.
⏱️ 5 min
- 11
Refrigerate the tart for at least 1 1/2 hours, or until the ganache is set. This is a passive time step.
⏱️ 90 min
- 12
Before serving, sprinkle the remaining hazelnut praline powder and the 1/4 cup chopped hazelnuts over the top of the tart. Optionally, dust with cocoa powder.
⏱️ 5 min
- 13
Carefully remove the tart from the pan and slice to serve.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Hazelnut Praline Tart (Tarta de la Abuela)
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into cubes
- 1 egg yolk
- 2 tablespoons ice water, as needed
For the Hazelnut Praline
- 1/2 cup hazelnuts, toasted and skinned
- 1/4 cup granulated sugar
- 1 tablespoon water
For the Chocolate Ganache Filling
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
For Assembly and Garnish
- 1/4 cup hazelnuts, toasted, chopped, for garnish
- 1 teaspoon cocoa powder, for dusting, optional
Instructions
- 1
To make the crust: In a large bowl, whisk together the flour and 1/4 cup granulated sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 2
Add the egg yolk and 1 tablespoon of ice water. Mix until just combined, adding more ice water 1 teaspoon at a time if needed, until the dough comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 10-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
⏱️ 10 min•🌡️ 375 - 4
Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue baking for another 10-15 minutes, or until the crust is golden brown. Let cool completely on a wire rack.
⏱️ 25 min•🌡️ 375 - 5
To make the hazelnut praline: Line a baking sheet with parchment paper or a silicone mat. In a small saucepan, combine 1/4 cup granulated sugar and 1 tablespoon water. Cook over medium heat, stirring until the sugar dissolves. Increase heat to medium-high and cook without stirring until the syrup turns a deep amber color.
⏱️ 10 min - 6
Immediately stir in the 1/2 cup toasted hazelnuts. Pour the mixture onto the prepared baking sheet and spread thinly. Let cool completely until hardened.
⏱️ 5 min - 7
Once cooled, break the praline into pieces. Transfer to a food processor and pulse until a fine powder or a slightly chunky texture is achieved (do not process into a paste). Set aside.
⏱️ 5 min - 8
To make the chocolate ganache: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Remove from heat.
⏱️ 5 min - 9
Add the chopped dark chocolate to the hot cream. Let stand for 5 minutes, then whisk until smooth and fully melted. Stir in the softened butter and vanilla extract until fully incorporated and glossy.
⏱️ 5 min - 10
Assembly: Sprinkle about half of the hazelnut praline powder evenly over the bottom of the cooled tart crust. Pour the warm chocolate ganache over the praline layer, spreading evenly.
⏱️ 5 min - 11
Refrigerate the tart for at least 1 1/2 hours, or until the ganache is set. This is a passive time step.
⏱️ 90 min - 12
Before serving, sprinkle the remaining hazelnut praline powder and the 1/4 cup chopped hazelnuts over the top of the tart. Optionally, dust with cocoa powder.
⏱️ 5 min - 13
Carefully remove the tart from the pan and slice to serve.