Reynold’s Dessert Masterclass The Ultimate Praline Tart

Start this recipe a day ahead. This decadent tart is based on a classic flavour trio, chocolate, caramel and peanuts. I’ve elevated the flavours and added a touch of coffee and hazelnuts, as well as some roasted flavours, too. With a little bit of technique and care, you can turn a simple tart into something stunning, that’s what finesse is all about.

Ingredients

Roasted milk chocolate ganache

280 g (10 oz) milk chocolate

1 gelatine sheet (titanium grade)

140 ml (4½ fl oz) full-cream milk

200 ml (7 fl oz) thickened (whipping) cream

Method

Preheat the oven to 150°C (300°F). Line a baking tray with baking paper and spread the chocolate on the tray. Roast for 15 minutes or until the cocoa butter has split from the chocolate and the chocolate looks dry. Meanwhile, soak the gelatine in cold water to soften. Pour the milk and cream into a saucepan and bring to the boil. Remove from the heat, add the roasted chocolate and use an immersion blender to blend until melted and smooth. Squeeze the excess water from the softened gelatine, add it to the pan and stir until dissolved and well combined. Transfer the ganache to a container and refrigerate for a few hours, preferably overnight, until set. cont. page 41