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Chocolate cream tart made with sweet Prasline pastry
( for 8 people )
Preparation time: 20 minutes, cooking time: 20 minutes, standing time: 2 hours

  Sweet praline pastry:
  • 100g Praslines powder
  • 150g flour
  • pinch of salt
  • 100g butter
  • 1 egg yolks
  • 2 tablespoons icewater
  •  
      Chocolate cream:
  • 200g single cream
  • 300g plain chocolate
  • 3 egg yolks
  • 40g butter


  • - Prepare the Prasline pastry : Place the flour, salt and the Praslines powder. Add the butter, cut into small pieces and work it with your fingers until the mixture looks like sand or breadcrumbs. Quickly mix the egg yolk and ice-water in a small bowl and add to the mixture. Mix until you obtain a ball of dough. Wrap in cling film and refrigerate for at least an hour. Roll out the dough and line a 30cm diameter flan case. Place a sheet of foil in the base, weighed down with dried beans, and bake blind for 20 minutes at 200° C in a preheated oven. Remove and allow to cool

    - Prepare the chocolate cream : Heat the cream. Break the chocolate into a bowl and pour on the hot cream. Stir, then blend in the egg yolks and the softened butter. Mix well until smooth. Pour the cream into the tart and allow to cool



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