WARM CHOCOLATE PRALINE TART WITH CARAMEL, CHOCOLATE SAUCE
Steps:
- On a lightly floured surface, roll the dough out to a 12-inch circle, about 1/8-inch thick. Gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan, then fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust. Press so that the edges are flush with the top of the pan. Cover and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350 degrees F and position a rack in the center of the oven. Line the tart shell with parchment paper and pie weights, beans, or rice and bake until set and the edges just begin to firm up, about 15 minutes. Remove the parchment and weights and bake until completely set, 10 to 12 minutes. Cool completely on a wire rack. Reduce the oven temperature to 325 degrees F. To prepare the tart filling, combine the sugars and flour in a large bowl and stir to blend. Add the eggs, dark and light corn syrups, rum, vanilla, and salt and whisk to blend. Crumble the pralines evenly over the bottom of the prepared tart shell and pour the filling over the pralines. Bake until the tart is set, 1 hour and 10 minutes to 1 hour and 20 minutes. Cool completely on a wire rack. To serve, cut the tart into 8 slices. Spoon about 1 1/2 tablespoons of the Caramel Sauce onto the center of 8 dessert plates and arrange the slices on top. Drizzle each slice with about 3 tablespoons of the Chocolate Sauce and arrange a scoop of Vanilla Ice Cream to the side. Serve immediately.
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Tori Mayers
[email protected]This tart looks amazing! I can't wait to try it.
topu ataur
[email protected]I would love to try this recipe, but I don't have a tart pan. Do you think I could use a pie pan instead?
Robiul Hossan all tips
[email protected]I'm not sure what I did wrong, but my tart didn't turn out as expected. The crust was soggy and the filling was too runny.
Zahra Hartogh
[email protected]This tart is a bit time-consuming to make, but it's worth it. The end result is a beautiful and delicious dessert.
Faith Muna
[email protected]I've made this tart several times and it always turns out perfectly. It's my go-to recipe for chocolate tart.
Khan balouch
[email protected]This tart is definitely a special occasion dessert. It's rich and decadent, and it's perfect for a dinner party.
Tareq ajij Saddam
[email protected]I'm not a big fan of chocolate, but I thought this tart was delicious. The caramel chocolate sauce really made it.
Holdin McGroin
[email protected]The tart was a bit too sweet for my taste, but it was still very good. I think I would use less sugar next time.
Burnt_Bunny
[email protected]This tart was so easy to make and it tasted amazing! I used a store-bought pie crust to save time and it still turned out great. The chocolate praline filling was so rich and flavorful.
Priscilla Cospelich
[email protected]I followed the recipe exactly and the tart turned out perfectly. The crust was flaky and the filling was smooth and creamy. I would highly recommend this recipe to anyone who loves chocolate.
MD RIYAD HOSSAIN
[email protected]This tart was a hit with my family! The chocolate praline filling was rich and decadent, and the caramel chocolate sauce was the perfect finishing touch. I will definitely be making this again.