But that is, after all, what bookmarks are for, and I've marked plenty of recipes from the magazine's site. No matter if I need to wait 6 months for the appropriate season to roll around to my part of the world. Today's Triple Chocolate Praline Tart is one that came across my twitter stream a good long time ago and I've been waiting for the perfect time to share it.
- The recipe, which you can find here, consists of three chocolate elements and a praline one.
- To make the praline, first you caramelize some nuts into a brittle, then pulverize it in a food processor. I used almonds instead of hazelnuts because I had just the right amount that were already blanched, and my hazelnuts all had skins. The thought of adding a blanching step was simply too daunting.
- Australian "pouring cream" (used in both of the ganache elements) is about 35% milkfat, a bit lighter than American heavy cream. In the old days (say, about 2 years ago) I might have tried to accurately calculate the fat percentages to get the same total amount as in the recipe, but this time I just winged it and used mostly heavy cream, along with some half-and-half.
- The recipe calls for a 28 cm tart pan, which converts to 11" by my calculations. I used my 9" tart pan and naturally ended up with an extra amount of each kind of ganache (although I wonder if I could have stretched the crust to cover a larger pan). Leftover ganache rarely goes to waste around here, though! I love having it in the freezer for those chocolate-topping emergencies.
The tart proved to be very popular at a dinner party with my favorite tasters, my book group, who enjoyed its elegant slim appearance and strong hit of chocolate-upon-chocolate-upon-chocolate flavor.