Back to:  Recipe HomeDesserts Recipes Printable View
Warm Chocolate Praline Tart
with Caramel & Chocolate Sauces
and Vanilla Ice Cream
Makes 8 Servings
*Chocolate Tart Crust
*6 tablespoons granulated sugar
*6 tablespoons light brown sugar
*1 tablespoon all-purpose flour
*3 large eggs, lightly beaten
*1/4 cup dark corn syrup
*1/4 cup light corn syrup
*1 tablespoon dark rum
*1/2 teaspoon pure vanilla extract
*1/4 teaspoon salt
*2 cups coarsely crumbled Chocolate Pralines
*Caramel Sauce
*Chocolate Sauce
*Vanilla ice cream for accompaniment
1On 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.
2Preheat the oven to 350F degrees and position a rack in the center of the oven.
3Line 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.
4Reduce the oven temperature to 325F degrees.
5To prepare the tart filling, combine the granulated sugar, brown sugar and flour in a large bowl and stir to blend. Add the eggs, dark and light corn syrups, rum, vanilla extract and salt and whisk to blend.
6Crumble 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.
7To serve, cut the tart into 8 slices. Spoon about 1 1/2 tablespoons of the Caramel Sauce onto the center of eight dessert plates and arrange the slices on top. Drizzle each slice with about 3 tablespoons of the Chocolate Sauce and arrange a scoop of ice cream to the side. Serve immediately.
  • New Orleans is known for its pralines, the sweet concoction made primarily of sugar and pecans, which were peddled in the streets of the French Quarter many years ago. Today there are several shops in the Quarter that make the candies on the premises and the aroma is intoxicating. I love using them in desserts and this one is absolutely the best.
  • Source
    Chef Emeril Lagasse, from "Emeril's Delmonico", 2005 William Morris