I have featured the totally addictive recipes from I love chocolate, I love Thermomix previously, and this one is raises the bar. It combines a Thermomix praline with chocolate to make a heavenly match for a sable pastry case.
I have adapted the recipe and omitted the sponge and syrup layer.
If you are anything like me you will have a favourite sweet pastry case- use that and bake blind. I have a aga so I bake on floor of roasting oven for 10 minutes before removing the baking beans and switching it to the baking oven for 10-15 minutes. Allow to cool before pouring in the filling. It's rare for me to use a shop bought pastry but I do keep the Belle France brand of Pâté feuilletée (230g packs) in my freezer for those rare occasions. You'll find it in the chiller (not the freezer) of good grocery stores. It's perfect if you want to do mini quiches and you pastry is very short and objects to constant re rolling!
For the praline paste you'll need 300g nuts – a traditional praline would be hazelnuts, but jump outside the box and mix your nuts! I adore pistachios, almonds and hazelnuts for a praline.
In a heavy bottomed saucepan Heat a sugar syrup -200g sugar and 50g water- to 116°C. Use a sugar thermometer.
Add the nuts and coat thoroughly, continue stirring and cooking until caramelised. Don't panic when it crystallises, just keep stirring to stop the nuts burning.
Tip out onto a silicone mat to cool.
Break up and grind in the TM bowl, sp 10 until the sound changes- not very scientific but you'll appreciate it when the din stops ( and so will the dog!)
Mix on sp 5 until a creamy paste achieved.
This is more than you will need for the tart. It will refrigerate well for about a month- I doubt you will have problems finishing it!
You are going to add this to the chocolate ganache.
Melt 260g chocolate -either a mix of 60% and milk (33%) or I used plain only, with 220g whipping cream at 50° for 4 minutes sp 2. Scrape down the sides of the TM bowl and mix for up to 3 minutes sp3 until smooth.
Now add 110g of the praline paste and mix sp3.
Turn into the cooled pastry case.
I was a bit short of filling for my rectangular 20x30cm (12″x8″) tart case and would make half again of this recipe. As you can see by the photograph I improvised by standing raspberries on the top- delicious combination!
Have a delicious week!