An elegant dessert that can be made ahead.Serve with a dollop of whipped cream and a sprinkling of chocolateshaving for an added touch.
Recipe: Chocolate PralineTart
1 1/2 cups all-purpose flour 3/4 cup powdered sugar 1/2 cup unsweetened baking cocoa 1 teaspoon vanilla extract 1 teaspoon salt 2 2/3 cups unsalted butter – divided use 1 1/2 cups firmly packed brown sugar 2/3 cup honey 1/4 cup granulated sugar 3 cups pecan halves 1/3 cup whipping cream
Preheat the oven to 350°F (175°C).
In a food processor, combine flour, powderedsugar, cocoa, vanilla and salt; process to blend. With the motorrunning, gradually add 1-2/3 cup of the butter, a few tablespoonsat a time. Process until dough forms a ball on top of the blades.
Press dough into a 12-inch tart pan witha removable bottom. Bake for 10 minutes or until light brown.Set aside to cool.
In a large saucepan over medium-high heat,combine remaining 1 cup butter, brown sugar, honey and sugar;bring to a boil. Boil for 3 minutes.
Add pecans and cream and return to a boil.Immediately pour into cooled crust. Bake until center is bubbling,about 20 minutes. Let cool to room temperature, about 2 hours.
Makes 12 servings.
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