Chocolate and hazelnut praline tart

Chocolate and hazelnut praline tart

This gluten-free chocolate tart from Amy Elles doesn't have a traditional tart base. Instead, the chocolate mousse filling is poured on top of a layer of crunchy hazelnut praline powder. It's then topped with a rich chocolate ganache, and served with a side of fresh strawberries.
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  1. Step 1

    Grease an oven tray well with oil. Melt the sugar in a pan to make a dry caramel, then and add the hazelnuts and stir to coat. Quickly turn out onto the greased oven tray and set aside to cool
  2. Step 2

    Once cool, blitz into a coarse praline powder
  3. Step 3

    Melt the chocolate for the tart carefully over a bain marie, and then set aside to let it cool slightly. Once slightly cooled, whisk in the coffee, rum and the eggs. Fold in the cream and set aside
  4. Step 4

    Cover the base of your springform tin with the praline powder. Pour over the chocolate mixture, and chill in the fridge for 2 hours
  5. Step 5

    While the tart cools, make the ganache. Add the chocolate to a heatproof bowl and bring the milk and cream to a simmer. Pour the hot milk and cream onto the chocolate and stir to combine
  6. Step 6

    Coat the tart in the ganache, and tap it on the bench to release any air bubbles. Dust with the cocoa powder and, optionally, serve with fresh strawberries on the side