Chocolate Praline Tartlet Recipe

Prepare the praline whipped ganache. In a saucepan, heat 200 ml of liquid cream with 100 g of praline chocolate. While the chocolate is melting, chop 200 g of white chocolate into pieces in a mixing bowl and prepare 200 ml of liquid cream.

Once the praline chocolate is melted with its liquid cream, pour it over the white chocolate and mix. Then pour in the 20 cl of liquid cream that has been set aside and mix. Cover the bowl, let it cool, and refrigerate for at least six hours.

Prepare the sweet dough. Take the butter out a few minutes beforehand to soften it. Put 100 g of butter in a bowl with 80 g of powdered sugar. Mix well with a wooden spatula (you can prepare your sweet dough in a food processor). Add an egg and then mix.

Incorporate a teaspoon of vanilla flavoring and finally the flour. Mix everything with your hands (which have of course been washed). The dough should pull away from the bowl and form a ball; it should not crumble. If it does, pour in 150 ml of lukewarm water. Place the formed sweet dough ball in the fridge for 20 to 30 minutes.

Preheat the oven to 180 degrees. Take a piece of sweet dough and roll it out using a rolling pin. Once well rolled out, make a circle. Take another piece of sweet dough and roll it out to make a long strip that will go around the edge. Place the long strip around the edge and press it firmly against the circle so that it does not come off.

Place in the oven on a baking sheet lined with parchment paper and heat for 20 minutes per tart. The process remains the same for the next five tarts. Let cool and unmold.

For the praline crunch. Take out two packets of wafers and the remaining 100 g of praline chocolate. Break the wafers and place them in a mixing bowl.

In a saucepan, heat the praline chocolate in a double boiler. Once melted, pour it into the bowl with the lace pancakes and mix. Pour into each tartlet.

Prepare the dark chocolate ganache. Place the remaining 200 ml of liquid cream in a saucepan with the 115 g of dark chocolate previously chopped into pieces. Stir until the chocolate is completely melted. Then pour it into the tartlets above the praline crispy layer. Place them in the refrigerator for one hour.