The Ultimate Praline Tart

cont.

Coffee tart shell

375 g (13 oz) plain (all-purpose) flour, plus extra for dusting 80 g (2¾ oz) white (granulated) sugar

200 g (7 oz) chilled unsalted butter, cubed

10 g (¼ oz) ground coffee beans

5 g (⅛ oz) freeze-dried coffee granules

1 egg

1 egg yolk

100 g (3½ oz) dark chocolate

Method

Preheat the oven to 170°C (340°F). Place a 20 x 2 cm (6 x ¾ inch) perforated tart ring on a baking tray lined with baking paper.

Combine the flour, sugar, butter and coffee in a mixer fitted with the paddle attachment. Mix until a sandy texture is formed. Slowly add the egg and egg yolk and mix until a dough is formed. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Roll out the chilled dough on a lightly floured surface to a thickness of 2 mm (1⁄16 inch). Drape the dough over the tart ring and tuck in the edges, cutting off the excess. Prick the centre of the tart shell with a skewer a few times. Line the shell with baking paper and fill with baking beads or uncooked rice. Blind bake the shell for 15 minutes. Remove the paper and beads or rice and bake for a further 15 minutes or until golden. Set aside to cool. Melt the chocolate in a heatproof bowl in the microwave or over a saucepan of simmering water. Coat the inside of the tart shell with the melted chocolate and allow it to set.

Crème pâtissière

500 ml (17 fl oz) full-cream milk

4 egg yolks

110 g (3¾ oz) caster (superfine) sugar 40 g (1½ oz) cornflour (cornstarch)

Method

Pour the milk into a saucepan and bring it to a simmer. Meanwhile, whisk the egg yolks and sugar until fluffy, then stir in the cornflour until the mixture is well combined and forms a paste-like consistency. Whisk the hot milk into the egg yolk mixture, then pour the mixture back into the pan and whisk over medium heat until it has thickened to a very firm custard-like consistency. Immediately use the hot crème pâtissière to make the peanut butter diplomat cream (see below).

Peanut butter diplomat cream

1 gelatine sheet (titanium grade)

1 quantity crème pâtissière (see above)

175 g (6 oz) smooth peanut butter

250 ml (9 fl oz) thickened (whipping) cream

Soak the gelatine in cold water to soften.

Pour the hot crème pâtissière into a jug. Squeeze the excess water from the softened gelatine and add it to the jug, along with the peanut butter. Using an immersion blender, blend until the mixture is completely smooth. Transfer the mixture to a bowl and refrigerate for 30–45 minutes or until cool.

Whisk the cream until medium peaks form, then fold it through the crème pâtissière mixture. Place in the fridge until needed.

Peanut & hazelnut praline paste

150 g (5½ oz) unsalted peanuts

150 g (5½ oz) blanched hazelnuts

200 g (7 oz) caster (superfine) sugar

Method

Preheat the oven to 170°C (340°F). Line a large baking tray with baking paper. Spread the peanuts and hazelnuts over another baking tray and roast for 10–15 minutes or until golden. Meanwhile, put the sugar in a saucepan and give the pan a shake to spread it in an even layer. Place the pan over medium–low heat. Once the sugar starts to caramelise around the edges, use a spatula to bring the caramel and melted sugar to the middle of the pan. Gently stir the caramel every so often to make sure the sugar lumps dissolve. Once the caramel is completely smooth and all the sugar has caramelised, cook until it turns a dark amber. Remove the pan from the heat. Stir the nuts into the caramel, then pour the mixture onto the lined tray and set aside until completely cooled. Break the nut mixture into small pieces and place it in a high-speed blender. Blend until the mixture forms a wet, oily paste – it should take about 4–5 minutes. Once the mixture is smooth, transfer it to an airtight container and store at room temperature until needed.

Assembly

Dark cocoa powder, for dusting Roasted hazelnuts, to garnish Roasted peanut halves, to garnish

Use the back of a spoon to spread the peanut and hazelnut praline paste in the tart shell in a 5 mm (¼ inch) thick layer (see below). Place in the fridge to set for 10 minutes.

Transfer the peanut butter diplomat cream to a piping bag. Pipe a 1 cm (½ inch) layer of the diplomat cream on top of the praline, leaving a 5 mm (¼ inch) gap from the top of the tart shell.

Transfer the roasted milk chocolate ganache to a piping bag fitted with a large petal piping tip (no. 104). Starting at the edge of the tart, pipe the ganache in a random left-to-right motion without stopping until the top of the tart is covered, as shown. Place the tart in the fridge for 10–15 minutes or until ready to serve. Lightly dust the tart with cocoa powder just before serving and garnish with the hazelnuts and peanuts.