Chocolate and praliné tart

Serves: 6 (Makes 1 8-inch tart or 6 mini tartlets) 

Prep Time: 40 min Cook Time: 15 min Rest time: 2 hours


For the cocoa dough:

  • 1 c (115g ) flour
  • 1/2 stick (65g) salted butter
  • 1/2 c (65g) powdered sugar
  • 1/4 c (30g) almond flour
  • 1 tbsp (7g) cocoa powder
  • 1 egg yolk
  • 2 tbsp water

For the filling :

For the chocolate ganache:

  • 1/2 c (113g) of heavy cream
  • 1 c (173 g) of dark chocolate, chopped
  • 1 tbsp (10g) butter at room temperature.


  1. First, make the pastry: In a bowl, mix the flour with the butter in pieces. Add the powdered sugar, almond flour, cocoa powder, and egg yolk. Stir to combine.
  2. Add 2 tablespoons of water and knead the mixture until smooth. 
  3. Form a ball with the dough, wrap it and refrigerate 30 min. 
  4. Preheat the oven to 350 ° F. Dust your work surface with flour and roll out the dough with a rolling pin.
  5. Transfer  the dough to the tart pan(s).  Prick all over with a fork and bake oven for 15 minutes. Remove from the oven and set aside.
  6. Place the chocolate in a heatproof bowl. In a saucepan, bring the heavy cream to a boil. Gently pour the hot cream over the chocolate. Mix from the center to the outside with a silicone spatula. Add the butter and mix gently.
  7. Spread a generous layer of praliné over the cooked dough, then and pour on the chocolate ganache.
  8. Let rest in the fridge at least 2 hours.