WARM CHOCOLATE PRALINE TART WITH CARAMEL, CHOCOLATE SAUCE
Steps:
- On a lightly floured surface, roll the dough out to a 12-inch circle, about 1/8-inch thick. Gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan, then fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust. Press so that the edges are flush with the top of the pan. Cover and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350 degrees F and position a rack in the center of the oven. Line the tart shell with parchment paper and pie weights, beans, or rice and bake until set and the edges just begin to firm up, about 15 minutes. Remove the parchment and weights and bake until completely set, 10 to 12 minutes. Cool completely on a wire rack. Reduce the oven temperature to 325 degrees F. To prepare the tart filling, combine the sugars and flour in a large bowl and stir to blend. Add the eggs, dark and light corn syrups, rum, vanilla, and salt and whisk to blend. Crumble the pralines evenly over the bottom of the prepared tart shell and pour the filling over the pralines. Bake until the tart is set, 1 hour and 10 minutes to 1 hour and 20 minutes. Cool completely on a wire rack. To serve, cut the tart into 8 slices. Spoon about 1 1/2 tablespoons of the Caramel Sauce onto the center of 8 dessert plates and arrange the slices on top. Drizzle each slice with about 3 tablespoons of the Chocolate Sauce and arrange a scoop of Vanilla Ice Cream to the side. Serve immediately.
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DESMOND OKPOSO
[email protected]This tart is a bit too sweet for my taste, but it's still very good. I would recommend using a semisweet chocolate instead of a bittersweet chocolate for the ganache.
Kurtrina Charles
[email protected]This tart is amazing! The crust is flaky and the filling is rich and chocolatey. I love the addition of the praline and caramel sauce. It's the perfect dessert for any chocolate lover.
Almace Akhtar
[email protected]This tart is absolutely stunning! I made it for a special occasion and it was a huge success. The chocolate and caramel flavors are perfectly balanced and the crust is flaky and buttery.
MD Al Mamun Hossain
[email protected]This tart is a bit time-consuming to make, but it's worth it! The end result is a delicious and impressive dessert. The crust is flaky and the filling is rich and chocolatey.
sm sihab
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it. The tart is rich and decadent, but not too sweet. The crust is flaky and the filling is creamy and smooth.
Peter kwemoi
[email protected]This tart is amazing! The chocolate and caramel flavors are perfectly balanced. The crust is flaky and buttery. I will definitely be making this again.
Roro Said
[email protected]The tart was easy to make and turned out beautifully. The crust was flaky and the filling was rich and chocolatey. I would definitely make this again.
Rebecca Maples
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I would recommend using a semisweet chocolate instead of a bittersweet chocolate for the ganache.
NIKA Chakma
[email protected]I've made this tart several times and it's always a crowd-pleaser. The praline filling is especially addictive. I highly recommend this recipe!
Mohammad Maharmeh Maharmeh
[email protected]This tart is absolutely delicious! The crust is flaky and the filling is rich and decadent. I love the combination of chocolate and caramel. It's the perfect dessert for any occasion.
Saurab Bharati
[email protected]I made this tart for my husband's birthday and he loved it! The tart was easy to make and the instructions were clear. The only thing I would change is to use a darker chocolate for the ganache.
Roki Roki
[email protected]This tart was a hit at my dinner party! The combination of chocolate, praline, and caramel was divine. The crust was flaky and buttery, and the filling was rich and decadent. I would definitely recommend this recipe to anyone who loves chocolate and