Chocolate, Caramel and Praline Tart

Name: Chocolate, Caramel and Praline Tart
Ingredients: Pinch of salt; 2 large eggs; 336 g (2⅔ cups) flour; 56 g (⅔ cup) cocoa powder; 4 g (2 tsp) baking powder; 336 g (1½ cups) granulated sugar; 125 g (½ cup / 1 stick) unsalted butter, melted; 45 g (2½ Tbsp) glucose syrup; 400 g (14.3 ounces) Valrhona Jivara milk chocolate, melted; 1 silver gelatin sheet (or 2 g powdered gelatin, as directed on package); 1 silver gelatin sheet (or 2 g powdered gelatin, as directed on package); 360 g (1½ cups) praline paste (50% almond, 50% hazelnut); 360 g (1½ cups) praline paste (50% almond, 50% hazelnut); 360 g (1½ cups) praline paste (50% almond, 50% hazelnut); 175 g (¾ cup) heavy cream

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Chocolate Tart Dough

155 g (⅔ cup /1⅓ sticks) unsalted butter, cut into pieces

Method

Chocolate Tart Dough

Preheat oven to 160°C (325°F). Cream the butter, sugar and salt in a stand mixer fitted with a paddle attachment until light. Beat eggs and add to butter and mix well. Sift flour, cocoa powder and baking powder and add to butte