Tasty tart with praline (Nutella or chocolate spread or whichever brand you like) and hazelnuts. From radicio.com

 

Ingredients for the dough:

Flour: 180 g. (For every use

Ζάχαρη : 1 tablespoon

Salt: 1/2 teaspoon

hard margarine: 3 tablespoons chopped cubes

Butter: 5 tablespoons chopped cubes

iced water: 4 – 6 tablespoons

 

Ingredients for the filling:

Hazelnuts: 1 mug

Chocolate Couverture: 60 g.

Sour cream: 1 1/2 mug (35% fatty least)

Caster sugar: 2 tablespoons

Butter: 2 tablespoons

Hazelnut praline: 1 1/4 mugs

 

Implementation:

For the dough: stir together the flour, sugar and salt. Add the margarine and rub with your hands be absorbed and the mixture becomes like wet sand. Add the butter and repeat. pour 4 tablespoons cold water and working the dough lightly, to unite and become a single. If the dough is dry and is not joined to a mass, add the remaining water, a tablespoon at a time, until it thickens dough.

Make the dough tray, around the cover with food film and refrigerate for 1 time.

Preheat oven to 190 degrees. Spread the hazelnuts on baking sheet and bake for 15 minutes. Take them out the empty large, clean kitchen towel. Close the towel over the nuts and rub lightly with your hands (Carefully he burn) hazelnuts to leave their paring.

Keep some whole hazelnuts for decoration and rest break into chunks.

Butter ultralight a tart 24 from. Open the dough into disk 28 – 30 from. around and put the tart. Press lightly around to cover the walls. Cut as much dough left over if you make a plan around. Put the dough in the fridge for 20 minutes.

Cover the dough with foil and fill with some weight for baking (if you have something specific use legumes eg beans or chickpeas). Bake the tart in the oven (190 degrees) per 20 minutes. Remove the foil with weights and continue baking, until golden, other 10 – 12 minutes.

Remove the tart from the oven and leave on rack to cool. Scatters into baked tart broken hazelnuts.

For the filling: chontrokovete the chocolate and put it together with 1/2 cup cream, butter and praline in a fireproof bowl. You put it over boiling water (attention to not touch the water surface) and stir until melted butter and chocolate. Pour the cream onto the tart, over the hazelnut. When cool, decorate with hazelnuts kept.

Before serving, beat the remaining cream with the icing to be whipped. If you put it over the tart or next to each track that serve.