Chocolate praline tartlets

Makes 12 Desserts and puddings

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Method

Preheat the oven to 180C/160C Fan/Gas 6. Begin by making the praline paste. Grease and line a 20 × 30cm heatproof shallow dish. Weigh the sugar into a large frying pan and place on a medium-high heat.

This caramel method is called a dry method, ie there is no extra water added at this stage. This is a reliable method, but by all means add a few tablespoons of water if you have had more success making a wet caramel. Once the sugar begins to melt

around the edges of the pan, start swirling it from side to side, making sure all the granules are evenly spread across the pan. If you have a mountain of sugar on one side, there is more of a risk that your caramel will cook too quickly before the rest of it is dissolved. Do not be tempted to stir, otherwise it will crystallise. Swirling is the best technique.

Meanwhile, roast your hazelnuts for 2-3 minutes in a separate shallow tray in the preheated oven, just until fragrant but not coloured. They will be placed directly into the hot caramel, so you don’t want them to be too far gone as they continue to cook a little and release their oils in the pan.

Once the sugar is all dissolved and the caramel is an even consistency, cook until golden or amber in colour. The minute you have reached a deep caramel shade, add the toasted nuts and stir to coat. Pour onto your lined tray and allow to set and cool down – roughly 15-20 minutes. Once solid, cut into chunks and place in a food processor. Add

a pinch of salt and blitz on high. For this first stage, it works well to blitz the praline for 10 minutes non-stop, or until the mixture is smooth. It will form a sand-like texture for most of this period and look like it will never come together, but stick with it. If you find the mixture or your machine is getting too hot, turn it off and leave it for 15 minutes or so until cooled. This will avoid it burning out. If you haven’t had to turn the machine off at any point after 10 minutes, do so now. Leave the paste to cool down a little. After 20 minutes, return to the machine and blitz again at a high speed. You should notice the paste becomes much looser and resembles a thick peanut butter. While the machine is running, trickle in 100ml cold water. The mixture will initially thicken and become lumpy before forming a smooth, silky texture. Taste and adjust the salt if you feel it is required or blitz a little more if it still has a slight graininess. Once completely smooth, pour into an airtight container and store, chilled, for up to 1 month. This recipe makes far more than is required for the tartlets, but it does require a bit of work and as it tastes so good and stores well so it makes sense to bulk up.

Retrieve the rested pastry and roll out on a lightly floured work surface until 2-3 mm thick. Cut into 12 large discs, then use to line 8cm tart rings.

Trim off any excess, then place on a lined baking sheet. Line each tart with a piece of crumpled greaseproof paper and fill with rice or lentils. Smaller grains work best for this as the cases are quite delicate and easily damaged. Reduce the oven temperature to 160C/140C Fan/Gas 4.

Blind-bake the tart shells for roughly 15 minutes, before carefully removing the rice and greaseproof paper and baking for a further 10 minutes, or until the inside is evenly baked and deep golden brown. Don’t be afraid to cook them for longer than you would normally expect to – these cases are going to have to hold up to high-moisture toppings,
so the crisper, the better. Baking directly on the baking sheet helps with this as well.

Once cooked, remove the tart ring gently and set aside to cool. These cases will keep in an airtight container for up to 2 weeks.

When ready to assemble (ideally a few hours before eating), make your chocolate filling. Heat the butter and double cream together in a small saucepan and remove from the heat just before it boils. Chop the chocolate into fairly small and even pieces, then add the chocolate to the hot cream mixture. Whisk to combine and pour into a plastic jug.

Transfer some of the praline paste into a piping bag and pipe rounds onto the base of each tartlet. You don’t want to add too much as it is quite sweet, but enough so you have a thin layer on the bottom of the tart. Pour the chocolate filling directly on top while still hot. Chill your tarts for roughly 1-2 hours, or until set.

Just before serving, whip the double cream with the mascarpone until soft peaks form. Gently spoon onto the edge of the tart, then top with an edible flower. Big, blousy pale flowers look brilliant against the dark chocolate. Serve immediately.

Sweet Pastry

MAKES 1 X 30CM TART

In the bowl of a food processor, weigh out all the ingredients and blitz on a high speed until the mixture resembles a crumble-like consistency. Stop the machine and scrape down the sides. Blitz again, stopping when the mixture combines and forms a dough. Alternatively, you can do this by hand, working the butter into

the flour and icing sugar until you have a sand-like texture. Add the egg, then work gently to bring your dough together.

Once combined, flatten into a rough rectangle 2cm thick. This helps chill the dough faster and makes it easier for you to roll out. Cover with cling film and chill for at least 30 minutes. This will keep well, chilled, for up to 3 days.