Praline Cream Tart
Prep time
Cook time
Total time
Serves: 12 Slices
  • Praline Butter
  • 300g Raw Hazelnuts
  • 200g Caster Sugar
  • 2 Tablespoon Water
  • 1 Teaspoon Vanilla Extract
  • Pastry
  • 200g Plain Flour
  • 60g Caster Sugar
  • 120g Butter
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • Filling
  • 170g Cream Cheese
  • 250ml Cream
  • 200g Praline Butter
  • 50g Icing Sugar
  • ½ Teaspoon Vanilla Extract
  1. To start, let’s make some hazelnut praline which will then become the Praline Butter.
  2. To toast the hazelnuts, line a baking tray and bake at 180°C for 8-10 minutes or until fragrant and skins have begun to come away. Remove hazelnuts from the oven and rub vigorously between clean tea towels to remove skins. Once clean, place in a shallow baking dish on a sheet of greaseproof paper and set aside.
  3. Add remaining praline ingredients into a saucepan and bring to a boil, making sure not to stir. Boil for roughly 4-5 minutes or until the sugar syrup turns a warm amber colour. Quickly pour over top of prepared hazelnuts and allow to cold and harden.
  4. Once cooled and set, break up the hazelnut praline and place shards into a food processor. Blitz on a medium to high speed until praline has broken up and resembles a fine crumb. Continue to blitz until crumb releases oils and breaks down into a butter. Pour freshly made Praline Butter into a jar, ready to use shortly.
  5. Next, it’s time to make the pastry crust for the tart.
  6. Add the flour, caster sugar and butter into a food processor once again and blitz to a fine crumb. Finally, add the egg and vanilla and blitz once more until a dough comes together. Turn dough out onto a clean floured surface and knead lightly into a ball. Wrap in clingfilm and place in the fridge for about 30 minutes to chill. While chilling, line or grease a 25cm circular tart pan and set aside. Remove dough from the fridge and either roll to fit, or use fingers and palms to mould bottom and sides of prepared pan. Carefully line inside of the pan with greaseproof paper or foil and fill with baking beans. Blind bake at 180°C for 20 minutes, remove baking beans and bake for a further 5-10 minutes or until golden. Remove from oven and allow to cool completely (a fridge may help).
  7. Lastly, it’s time to make the Praline Cream filling.
  8. Either using a free-standing mixer or hand-held beater, mix together the cream cheese and praline butter until smooth. Add icing sugar and mix until incorporated. Using a hand-held beater in another bowl or jug, add the cream and vanilla and whip until soft peaks form. Fold whipped cream through praline mixture and then pour filling into a prepared and cooled tart crust. Smooth top and sprinkle with reserved praline pieces (if any) and chopped hazelnuts. Place in the fridge to set, roughly 3-4 hours or overnight.
  9. Slice and enjoy chilled.
Recipe by Baker Gatherer at