Praline Chocolate tarts via Bake Bellissima

Here it is ladies and gentlemen, my famous praline chocolate tart recipe. This is a perfect dessert to serve when entertaining as it is divine yet so simple to make. Many a diets have been broken once these delightful desserts were brought to the table. The chocolate is rich and smooth and contrasts with the crunchy sweetness of the graham crust. These are a chocolate lover’s dream come true.

I am glad to give you this recipe today, good things are meant to be shared so without further wait, here is the recipe. Believe me, it’s a keeper!

Praline Chocolate Tart with (adapted from Je Veux du Chocolat by Trish Deseine)

2 cups graham crackers

6-8 tablespoons butter, melted

3 tablespoons sugar

500 grams gianduja or praline chocolate bars. (I use Rosemarie praline filled bittersweet swiss chocolate by Schemerling)

400 ml heavy whipping cream (35%)

100 grams dark chocolate

Instructions

Preheat the oven to 350 degrees.

Prepare individual 10 individual tart pans or 1 large 12 inch pie pan.

Break the graham crackers into smaller pieces and place in a food processor. Pulse until you have a fine crumb and place in a large bowl. Add 3 tablespoons of sugar. Pour the melted butter gradually into the bowl until you have a moist enough consistency to form crust. Press firmly into the bottom of the pan you are using. Remove excess crumbs so that your crust is not overly thick.

To make the chocolate filling, roughly chop both chocolates and place in a large bowl.  Bring the whipping cream to a boil. Once the cream has boiled, pour over the chocolates and stir until melted and you are left with a creamy ganache.

Pour the filling into the pie crusts and let cool. Sprinkle top of tarts with powdered sugar, chocolate shavings or whipped cream. They are all delicious options!

Chocolate tarts Bake Bellissima

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