Food recipes
Chocolate Praline Tart
Chocolate Praline Tart Ingredients: wheat flour, white, all-purpose, unenriched sugars, powdered cocoa, dry powder, unsweetened vanilla extract salt, table butter, without salt sugars, brown honey sugars, granulated n...
Chocolate Praline Tart
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
vanilla extract
salt, table
butter, without salt
sugars, brown
honey
sugars, granulated
nuts, pecans
cream, whipped, cream topping, pressurized
Directions:
Preheat the oven to 350F (175C).
In a food processor, combine flour, powdered sugar, cocoa, vanilla and salt; process to blend.
With the motor running, gradually add 1-2/3 cup of the butter, a few tablespoons at a time.
Process until dough forms a ball on top of the blades.
Press dough into a 12-inch tart pan with a removable bottom.
Bake for 10 minutes or until light brown.
Set aside to cool.
In a large saucepan over medium-high heat, combine remaining 1 cup butter, brown sugar, honey and sugar; bring to a boil.
Boil for 3 minutes.
Add pecans and cream and return to a boil.
Immediately pour into cooled crust.
Bake until center is bubbling, about 20 minutes.
Let cool to room temperature, about 2 hours.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
vanilla extract
salt, table
butter, without salt
sugars, brown
honey
sugars, granulated
nuts, pecans
cream, whipped, cream topping, pressurized
Directions:
Preheat the oven to 350F (175C).
In a food processor, combine flour, powdered sugar, cocoa, vanilla and salt; process to blend.
With the motor running, gradually add 1-2/3 cup of the butter, a few tablespoons at a time.
Process until dough forms a ball on top of the blades.
Press dough into a 12-inch tart pan with a removable bottom.
Bake for 10 minutes or until light brown.
Set aside to cool.
In a large saucepan over medium-high heat, combine remaining 1 cup butter, brown sugar, honey and sugar; bring to a boil.
Boil for 3 minutes.
Add pecans and cream and return to a boil.
Immediately pour into cooled crust.
Bake until center is bubbling, about 20 minutes.
Let cool to room temperature, about 2 hours.