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

• Equipment
• Measuring cups and spoons
• Large bowl
• Mixing spoon
• Rolling pin
• 8-inch tart pan with removable bottom, or 6 mini-tartlet pans
• Saucepan
• Heatproof bowl (large enough to nest in the saucepan without falling in)
• Silicone spatula

Ingredients

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 :

• 5 tbsp praliné paste

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.

Directions

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.