Tarte Praliné - Recette de Philippe Conticini

Ingredients

• 300 ml Heavy Cream (30% fat, divided (2/3 for heating, 1/3 kept cold))
• 200 g White Chocolate (Finely chopped)
• 180 g Praliné (Homemade or quality store‑bought, divided (100 g for white ganache, 80 g for layer, 20 g for garnish))
• 4 g Gelatin Sheets (Soaked in cold water, then melted)
• 200 g All-Purpose Flour (Sifted)
• 80 g Powdered Sugar (For the crust, plus extra 30 g for caramelized nuts)
• 100 g Unsalted Butter (Softened, cut into cubes)
• 20 g Unsweetened Cocoa Powder (Dark, unsweetened)
• 1 Egg (Large, beaten)
• 2 g Salt (Pinch, fine sea salt)
• 50 g Almonds (Whole or sliced, toasted)
• 50 g Hazelnuts (Whole, toasted)
• 200 g Dark Chocolate (70% cocoa, finely chopped)
• 200 ml Heavy Cream (for dark ganache) (30% fat)
• 5 g Edible Gold Leaf (Optional garnish)

Instructions

1. Prepare White Chocolate‑Praliné Ganache

   Heat 200 ml of the cream (2/3 of the total) in a saucepan until just boiling. Remove from heat, add softened gelatin sheets (pre‑soaked) and stir until dissolved. Melt the white chocolate in a heat‑proof bowl over simmering water, then stir in the praliné. Slowly pour the hot cream into the chocolate‑praliné mixture in three additions, whisking vigorously each time to create an elastic “knot” and a glossy emulsion. Finally, whisk in the remaining 100 ml cold cream. Transfer to a container, cover, and refrigerate for at least 5 hours until firm.

   Time: PT20M

2. Make Cocoa Sweet Pastry Dough

   In a mixing bowl, cream together the softened butter and powdered sugar until pale and fluffy. Add the beaten egg and mix just until incorporated. Sift in the flour, cocoa powder, and salt; fold gently until a homogeneous dough forms. Do not over‑mix to avoid shrinkage.

   Time: PT15M

3. Chill the Dough

   Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 1 hour. This firms the butter and makes rolling easier.

   Time: PT1H

4. Roll, Line, and Blind‑Bake the Tart Shell

   On a lightly floured surface, roll the dough to about 4 mm thickness. Transfer to a 20 cm tart pan, pressing gently to avoid air pockets and ensuring a right‑angle edge. Chill the lined shell for 15 minutes, then place parchment paper inside and fill with baking beans or dried beans. Bake at 180 °C for 30 minutes, then remove the beans and parchment and bake another 5‑7 minutes until the crust is golden. Let cool completely on a rack.

   Time: PT45M

   Temperature: 180°C

5. Caramelize Almonds and Hazelnuts

   In a non‑stick skillet over medium heat, combine the almonds, hazelnuts, and 30 g powdered sugar. Stir continuously until the sugar melts, coats the nuts, and turns a deep amber. Transfer to a sheet of parchment and let cool; then break into small pieces.

   Time: PT10M

6. Add First Praliné Layer

   Spread 80 g of praliné evenly over the cooled tart shell, smoothing with an offset spatula. Return to the refrigerator to set while you prepare the next ganache.

   Time: PT5M

7. Prepare Dark Chocolate Ganache

   Heat 200 ml of heavy cream in a saucepan until it reaches a rolling boil. Remove from heat and pour the hot cream over the chopped dark chocolate in three portions, whisking vigorously after each addition to form a smooth, glossy ganache.

   Time: PT10M

8. Set Dark Ganache

   Pour the dark ganache over the praliné layer, spreading to the edges. Refrigerate for about 1 hour, or until firm enough to support the next layer.

   Time: PT1H

9. Whip the White Chocolate‑Praliné Ganache

   Using a hand mixer or stand mixer on medium speed, whip the chilled white chocolate‑praliné ganache until it holds stiff peaks (about 5‑7 minutes). Watch closely; over‑whipping can turn it grainy.

   Time: PT10M

10. Assemble the Tart

    Spread the whipped ganache over the set dark chocolate layer, leaving a small border (≈5 mm) to prevent overflow. Smooth the surface with a spatula. Refrigerate the assembled tart for another 30 minutes so the whipped layer firms.

    Time: PT15M

11. Finish with Caramelized Nuts and Praliné Drizzle

    Scatter the caramelized almond‑hazelnut pieces over the top, pressing lightly. Drizzle the remaining 20 g of praliné in thin ribbons and, if desired, place small pieces of edible gold leaf for sparkle. Return to the fridge for a final 15 minutes.

    Time: PT10M

12. Serve

    Remove the tart from the refrigerator, let sit at room temperature for 5 minutes, then cut into 8 equal slices with a hot, clean knife. Serve chilled or slightly softened.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Heavy Cream: Half‑and‑half
• Instead of White Chocolate: Milk chocolate (will be sweeter)
• Instead of Praliné: Nut butter with caramel
• Instead of Gelatin Sheets: Powdered gelatin, 1 tsp
• Instead of All-Purpose Flour: Cake flour
• Instead of Powdered Sugar: Caster sugar (processed in blender)
• Instead of Unsalted Butter: Margarine (less flavor)
• Instead of Unsweetened Cocoa Powder: Cocoa nibs ground
• Instead of Egg: Egg substitute (1 tbsp flaxseed meal + 3 tbsp water)
• Instead of Salt: Kosher salt
• Instead of Almonds: Pistachios
• Instead of Hazelnuts: Walnuts
• Instead of Dark Chocolate: 85% cocoa chocolate (more bitter)
• Instead of Heavy Cream (for dark ganache): Half‑and‑half
• Instead of Edible Gold Leaf: Silver leaf

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Silicone Spatula
• Rolling Pin
• 20 cm (8‑inch) Tart Pan
• Parchment Paper
• Cooling Rack
• Kitchen Scale
• Thermometer (optional)

Critical Steps — Do Not Skip

• Fully dissolve gelatin to avoid grainy ganache.
• Chill the pastry dough before rolling to prevent shrinkage.
• Blind‑bake the crust to keep the base from becoming soggy.
• Create elastic knots while emulsifying ganaches for a glossy texture.
• Do not over‑whip the white chocolate ganache; stop at stiff peaks.

Chef Tips from the Video

• Use high‑quality couverture chocolate for the best shine and flavor.
• Sift the cocoa powder to avoid lumps in the crust.
• For an extra glossy finish, brush the dark ganache with a thin layer of warmed chocolate before chilling.

Troubleshooting

Storage

Refrigerator: Store sealed in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in the fridge before serving.

Room temperature: Not recommended; the ganaches will soften.

Make-Ahead Tips

• The white chocolate‑praliné ganache can be prepared 2 days ahead and kept refrigerated.
• The pastry dough can be wrapped and chilled overnight for easier handling.
• Caramelized nuts can be made up to 3 days in advance; store in an airtight container.

Frequently Asked Questions