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Praline Cream Tart

November 28, 2018 By Dane McGregor 21 Comments

A lot can be learnt from the French when it comes to baking and cuisine. I’ve long been drawn to romantic ideas of luxurious pastries, bread and desserts, all made with butters, creams and flavours of faraway lands. Living in New Zealand and having a sweet tooth, my imagination can only but go wild thinking of these delicacies.

So, for this recipe I was really inspired by the flavours of a Parisian cafe. Much like my romantic ideas of baked goods in France, I wanted to include pastry, creams and lots and lots of hazelnuts. I’ve chosen to capture the flavours, blitz it into a butter, and develop a tart worthy of its origins.

Nespresso’s Limited Edition Parisian Gourmandise coffee collection is also inspired by Paris this festive season. Much like the inspiration for my Praline Cream Tart, Nespresso has released Variations Paris Praline, Variations Paris Macaron and Paris Black. Bringing the opulence of a Parisian Christmas to Kiwi homes, these quintessential French flavours are perfect for coffee and style lovers alike.

After December’s many coffees, my recycle canister will be filled with the infinitely recyclable capsules for me to drop off at my local NZ Post Shop, Nespresso boutique or florist, to give them a second life.

5.0 from 8 reviews
Praline Cream Tart
 
Save Print
Prep time
1 hour 20 mins
Cook time
4 hours
Total time
5 hours 20 mins
 
Serves: 12 Slices
Ingredients
  • 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
Instructions
  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.
3.5.3251

Giveaway! – Closed

To celebrate the Limited Edition Parisian Gourmandise coffee collection, Nespresso would love to share these with one of my readers.

To be in to win a trio pack of the 3 Limited Edition festive flavours, all you need to do is leave a comment below letting me know which flavour you’re most excited to try and why?

– Variations Paris Macaron
– Variations Paris Praline
– Paris Black

Entries to this giveaway end on Sunday 9th December and one winner will be drawn at random on the same day. Winner will then be notified by Facebook and email. Open to New Zealand readers only. Best of luck!


Winners Announced

Thanks to all those who entered.

Congratulations to the winner below:
Alana May

Could the winner please email me with their postal details and I’ll get their prize sent out ASAP. Thanks again for entering.

dane@bakergatherer.com


This is a sponsored post for Nespresso. I only work with products and brands I know and trust, and all opinions are my own.

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Filed Under: Desserts, Giveaway

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Reader Interactions

Comments

  1. Paula

    November 29, 2018 at 2:56 am

    Paris Black

    Reply
  2. Eddy

    November 30, 2018 at 6:19 am

    Variations Paris Macaron they all sound good

    Reply
  3. Kay Clark

    November 30, 2018 at 7:45 am

    Variations Paris Macaron would me a melt in the mouth moment…love to try.💜

    Reply
  4. Felicity

    November 30, 2018 at 8:24 am

    Paris Macaron for sure! Went to Paris a few years ago and have some amazing memories watching the Eiffel Tower light up at night while eating macaroons from Ladurée. Pure bliss!

    Can’t wait to try this recipe too! I’ll be subbing in GF flour though, fingers crossed!

    Reply
  5. Selena Johnson

    November 30, 2018 at 9:10 am

    Paris Black!

    Reply
  6. Jo Lai

    November 30, 2018 at 10:02 pm

    Paris black sounds tempting lol. Nespresso never disappoints!

    Reply
  7. Kirsty

    December 1, 2018 at 6:49 am

    The praline one please!

    Reply
  8. Brooklyn

    December 1, 2018 at 7:55 am

    Paris black but they all sound yummy 😍

    Reply
  9. Lorene Harris

    December 1, 2018 at 11:17 am

    I ♡♡ dark strong coffee so Paris Black appeals to me , although they all sound yummy.

    Reply
  10. Sam

    December 1, 2018 at 9:59 pm

    Look forward to trying the macaron flavour 🙂

    Reply
  11. Alana May

    December 2, 2018 at 11:05 pm

    They all sound yum Variations Paris Praline I’m a coffee hollic and barista so love my cakes and tarts. Will defiantly be trying this recipe. melt in your mouth 😋

    Reply
  12. Katarina

    December 3, 2018 at 6:12 am

    Paris macaron sounds delightful!

    Reply
  13. Stacey

    December 3, 2018 at 6:32 am

    Wow this sounds so yum. I’m adding the ingredients to my shopping list right now.
    I would choose Variations Paris Praline, love coffee love praline mmmmm.
    Ah this has got me all excited. If my family is lucky enough I might turn up to family dinner with it on Saturday 😊..

    Reply
  14. Sarah

    December 3, 2018 at 8:10 am

    Paris black – I think it would go perfectly with this delicious sounding praline tart!

    Reply
  15. Laura

    December 3, 2018 at 8:23 am

    Variations Paris Praline sounds so amazing, I love a nutty flavour in my coffee! Yum!

    Reply
  16. Benny Mathews

    December 3, 2018 at 5:59 pm

    Paris praline 100%!!!

    Reply
  17. Nicola Hooper

    December 3, 2018 at 7:04 pm

    Variations Paris praline – as you have made praline sound so good in that recipe above!

    Reply
  18. Erin

    December 5, 2018 at 8:44 am

    The Praline flavour sounds delicious! I’m a big fan of hazelnuts so I’m sure it’s a winner!

    Reply
  19. Kathryn McLean

    December 7, 2018 at 6:15 am

    Would love to try the Paris Black❤️

    Reply
  20. Claire

    December 8, 2018 at 10:31 am

    Variations Paris Macaron because it sounds delish!

    Reply
  21. Michelle

    December 10, 2018 at 5:43 am

    My fav is the Praline!

    Reply

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Easy last minute Mother's Day baking idea! Fruity Easy last minute Mother's Day baking idea!

Fruity Melting Moments

220g Butter - Room Temperature
220g Plain Flour
80g Icing Sugar
80g Cornflour
10g Freeze Dried Fruit Powder

Filling
80g Butter - Room Temperature
150g Icing Sugar
30g Freeze Dried Fruit Powder
2 Tablespoon Milk

Method

1. To start, preheat oven to 180°c fan bake, then line 2 oven trays with baking paper and set aside.
2. Cream butter with a hand-held beater for a few minutes before folding through the dry ingredients.
3. Roll into tablespoon sized balls and place on prepared oven trays (Roughly 20-24 balls).
4. Flatten slightly with a fork and then fan bake for 10-12 minutes, or until lightly coloured.
5. For the filling, again cream the butter with a hand-held beater until light and fluffy. Slowly beat in the icing sugar and freeze dried fruit powder until well incorporated. Finally beat in the milk until a smooth and spreadable texture. Pipe or spread a layer of filling onto the underside of half of the cooled biscuits. Sandwich together and enjoy.
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