Chocolate is definetely a killer flavour, especially when associated with a praline paste. This week, give this chocolate praline pie a try and enjoy a chocolaty and nut flavour with a crunchy crust.
This tart might take a bit of time but it's actually very easy to make. Added bonus, I have included the praline paste recipe to make at home like a pro !
For the chocolate you'll be using, make sure you pick a brand that you enjoy since the taste will be strongly present.
I have used bitter dark chocoate since it's my favourite.
40 g almond powder - 1/3 cup
125 g butter - 2/3 cup
225 g flour - 2 3/4 cups
100 g sugar - 1/2 cup
1 pinch salt
1 egg yolk
1 tbsp heavy cream
135 g sugar - 2/3 cup
90 g hazelnuts - 1 1/3 cup
90 g almonds - 1 1/4 cup
250 g dark chocolate - 1 1/2 cups
280 g heavy cream - 1 1/2 cups
Cream the butter and sugar by mixing together with a whisk or using the paddle attachment of a stand mixer.
Add the almond powder, the salt and the egg and mix.
Add the flour and mix together until the dough is homogenous. Stop mixing when the flour in incorporated. The dough shouldn't be over mixed so it doesn't retract during baking.
Let cool for 30 minutes to an hour in the freezer. Before taking the pie dough out of the freezer, preheat the oven at 170 °C.
Line a pie ring or pan with the cooled dough. Dock the pie crust before blind baking it for 15 min.
Whisk the egg yolk and heavy cream together. Apply a thin coat of it on the crust.
Bake again for 5 minutes or until golden brown.
Let cool at room temperature.
Roast the nuts in the oven at 150°C / 300F.
In the meantime melt the sugar in a pot over medium heat to make to caramel.
Cover the nuts in caramel and spread over a silicon mat. Let coolat room temperature.
Break into small pieces, and redue to a paste using a chopper.
Set aside for assembly.
Heat the cream in the microwave.
Melt the chocolate in a double boiler or microwave.
Add the cream three times to the chocolate while stirring.
Place in a tall container.
Apply a layer of praline paste on the crust.
Pour a generous layer of the ganache on the pie.
Let cool for 3 - 4 hours and then decorate with some crust flowers.