Pistachio praline cake

Oh-my-goodness. This cake was absolutely divine. I adapted it quite significantly from a hazelnut praline cake recipe in one of my cookbooks -- "Crave: A passion for chocolate" -- to be semi-Christmas themed for our Christmas in July at work.

Green is Christmassy, right?

Ingredients

Cake
6 large eggs, separated
115 gr caster sugar plus 1 tbsp extra
185 gr chopped dark chocolate, melted and cooled to tepid
90 gr almond meal
95 gr pistachio meal (blitz 90 gr of pistachio kernels in a food processor)

Pistachio praline
125 gr pistachio kernels
250 gr caster sugar
55 ml water

Chocolate ganache
80 ml cream
100 gr dark chocolate

Pistachio white chocolate cream
235 ml cream
150 gr white chocolate
30 gr butter
1/2 quantity pistachio praline

4 drops of green food colouring

Milk chocolate cream
235 ml cream
150 gr milk chocolate
30 gr butter

Step 1: Make the cake
Preheat the oven to 180 C (160 C fan forced). Butter two 23 cm round spring form tins and line with baking paper.

Using an electric mixer, beat the egg yolks and the 115 gr of caster sugar on medium-high until pale and thickened.

Using clean beaters, beat the egg whites until soft peaks form. Add the 1 tbsp of caster sugar and beat until the mixture is glossy.

Mix the tepid chocolate with 3 tbsp of hot water and stir to incorporate. Add to the egg yolk mixture and stir to combine. Fold in the pistachio and almond meal. Gently fold in the meringue in two batches, until combine.

Pour 2/3 of the mixture into one tin and 1/3 into the other. Bake for 25-35 minutes or until the top is firm. Allow to cool completely in the tins before removing the cakes.

Step 2: Make the chocolate creams
Bring the cream to boil in a saucepan. Remove from the heat. Add the milk chocolate, allow to stand for 1 minute, then stir until smooth. Allow to cool slightly then stir in the butter. Cover and chill for at least one hours (you can speed this process up by putting the mixture in the freezer for 30 minutes).

Repeat the same process for the white chocolate cream.

Step 3: Make the pistachio praline
Preheat oven to 180 C (160 C if you are using a fan forced oven). Spread pistachios on a baking tray and roast for 5 – 10 minutes.

To skin the pralines, place half of the roasted nuts in a clean tea towel and rub the nuts between the tea towel until the skins come away. Repeat this with the remaining nuts. Put all the nuts on a sheet of non-stick baking paper on a tray.

Place sugar and water in a saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, swirling or brushing down the side of the pan with a pastry brush dipped in water, for 8 minutes or until golden. Set aside until the bubbles subside.

Pour the caramel mixture over the nuts and leave to set.

When the praline is set, put it in a food processor or crush it until finely ground. Set aside.

Step 4: Make the chocolate ganache
Combine cream and milk in a small saucepan scald over a medium heat (do not let it boil). Add the dark chocolate, remove from heat, and stir until smooth. Let the mixture cool for 10 – 15 minutes, stirring every few minutes so it does not set.

Step 5: Prepare the creams
Remove the creams from the fridge and, using electric beaters beat the milk chocolate cream until firm peaks form.

Repeat the for the white chocolate cream and add half of the praline mixture and green food colouring, stirring to combine.

Step 6: Assemble the cake
Remove the cakes from their tins. Slice the larger of the two cakes in half, horizontally.

Place one of the cake layers on plate, flat-side down. Spread it with half of the white chocolate praline mixture.

Using a pastry brush, spread half of the ganache over one side of each of the remaining two cake layers. Place one of the cake layers on top of the layer covered with the white chocolate pistachio cream, ganache side down. Spread the remaining white chocolate pistachio cream over this second layer and place the last cake layer, ganache side down on top of the pistachio cream.

Cover the top and sides of the cake with the milk chocolate cream and press the remaining pistachio praline onto the sides of the cake.

Daring Bakers' Challenge - Swiss swirl ice cream cake

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

Swiss roll ice cream cake (inspired by the recipe of the same name from the Taste of Home website)

Caramel swiss rolls

6 medium sized eggs
225 gms brown sugar
85gms GF plain flour
30ml boiling water

Pre-heat the oven at 200 C (180 C fan forced). Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.

In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.

Add the flour, in three batches and fold in gently with a spatula. Fold in the water

Divide the mixture among the two baking pans (or only use half of the mixture if you have 1 pan) and spread it out evenly, into the corners of the pans. Place a pan in the centre of the pre-heated oven and bake for about 10-12 minutes or till the centre is springy to the touch. 

Spread a kitchen towel on the counter and sprinkle a little caster sugar over it. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.

Repeat the same for the next cake as well.

Honeycomb swiss roll filling

500 mls whipping cream

1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
70gms caster sugar
80 gr honeycomb, ground

Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream. Place the honeycomb in the food processor and blitz with the sugar and vanilla. Pass the honeycomb, vanilla, sugar mixture through a sieve to remove any husks from the vanilla pod.

In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.

Divide the cream mixture between the completely cooled cakes. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of 1 cm should be fine).

Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

Honeycomb ice cream
625 ml cream
1 vanilla bean, minced or 1 tsp vanilla extract
115 gr caster sugar
100 gr honeycomb, ground

I made the ice cream without an ice cream maker.

Grind together the sugar and vanilla in a food processor. Place the honeycomb in the food processor and blitz with the sugar and vanilla. Pass the honeycomb, vanilla, sugar mixture through a sieve to remove any husks from the vanilla pod.

In a mixing bowl, add the cream and vanilla/sugar/honeycomb mixture and whisk lightly until everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer after 30 minutes and beat with a balloon whisk until smooth, return to the freezer. Repeat 3-4 times and then set completely.

Caramel Fudge
275 gr caster sugar
1/3 c water
110 gr cream
135 gr unsalted butter

Combine sugar and 1/3 cup water in a saucepan and stir over medium-high heat until the sugar dissolves. Bring to the boil and cook for 8-10 minutes or until medium-caramel in colour, remove from heat.

Meanwhile, heat the cream for 30 seconds on high in a microwave. Carefully add cream and butter to the caramel mixture (be careful as the mixture will bubble and spit), stir to combine. Return to heat and cook for 2 minutes or until smooth. Let the caramel mixture cool before putting it into the bomb.

Note: you do not want the caramel to be hot or it will melt the bomb.

Chocolate ice cream
500 ml cream
230 gr caster sugar
24 gr cocoa powder

Grind together the sugar and the cocoa powder in a food processor . In a saucepan, add all the ingredients and whisk lightly.

Place the pan over heat and keep stirring till it begins to bubble around the edges.

Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges.

Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer after 30 minutes and beat with a balloon whisk until smooth, return to the freezer. Repeat 3-4 times and then set completely.

Assembly
1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).

2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).

4. Soften the honeycomb ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour).

5. Add the fudge sauce over the honeycomb ice cream, cover and freeze till firm (at least an hour).

6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .

7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.

8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

Chocolate fondant

With a top temperature of about 6 degrees, this time of year screams for comfort food. What is more comforting that pudding? Moist cake, gooey sauces, flavoured creams.. ah, bliss. We have one chocolate fondant left in the freezer. Alas, it's not for me. Hmmm, forfeiting dessert (and pudding at that) for my boyfriend.. now that's caring about someone!

I usually serve these fondants with raspberry or mixed berry coulis and cream. For something a little different, however, I served these fondants with honeycomb cream and crumbled honeycomb.

Note: my changes and suggestions are italicised. 

Chocolate fondants

(Recipe adapted from Rosemary Shrager's School for Cooks)

Serves 4
100 gr dark chocolate
80 gr butter
80 gr icing sugar
20 gr GF plain flour
2 eggs
pinch salt

Step 1: Fondant batter
Melt the chocolate with the butter and sugar over hot water then cool.

Melt a little butter and, using a pastry brush, grease 4 ramekins very thoroughly with butter then dust with flour.

Add the eggs, a pinch of salt and the sieved flour to the cooled chocolate mixture. 3/4 fill the ramekins. Freeze for at least an hour.

Step 2: Cooking the fondantsPreheat an over to 200 degrees (180 degrees fan forced). Cook for 12 minutes or until done. The puddings are done when the cake is cooked and the middle wobbles slightly. Turn out carefully (the centres will be runny) and place on a plate.

Step 3: Making the honeycomb cream
To make the honeycomb cream, whip some cream and add finely ground honeycomb to taste. Stir to combine. To achieve a smooth result, sift the honeycomb powder into the cream.

Flourless crunchy date and hazelnut chocolate cake

Baking is a passion I think is best shared with others. Often when I bake things for work morning or afternoon teas, they are things I've never made before -- risky, I know. But the fine people I work with are more than happy to indulge my love of baking by being guinea pigs in my cooking experiments. Win-win!

This cake is really rich. To cut through the richness, serve with double cream or vanilla icecream.

Flourless crunchy date and hazelnut chocolate cake

(Recipe adapted from Lindt)

Serves 16

200 gr Lindt crunchy caramel chocolate

50 gr Lindt 75% cocoa

200 gr fresh dates, halved and deseeded

150 ml water

45 ml Frangelico (I didn't have any so I used brandy)

1/2 vanilla pod

180 gr unsatted butter

3 eggs

3 egg yolks

pinch salt

120 gr brown sugar

200 gr hazelnut meal

100 gr dry roasted hazelnuts, skinned and chopped

Ganache

125 gr Lindt 75% cocoa

125 ml cream

20 gr sugar

20 gr glucose syrup

40 gr unsalted butter

1. Preheat oven to 170ºC (150ºC for fan forced oven) and grease a 26cm springform tin.

2. Place dates in a saucepan along with water, Frangelico and split vanilla bean. Simmer over a low heat until dates are soft. Remove from heat and push dates through a coarse sieve, creating a smooth purée. Set aside to cool.

3. Using an electric mixer, whisk eggs, egg yolks, salt and brown sugar until mixture is light and fluffy.

4. Place butter in a saucepan and melt over a medium heat. Break up chocolate and place in saucepan with the butter. Remove from heat and stir until chocolate is melted and the mixture is smooth.

5. Mix the chocolate and butter into the whipped egg. Fold in date purée and hazelnut meal, ensuring there are no lumps. Mix until well incorporated and fold in hazelnuts. Pour cake batter into greased tin and smooth top with the back of a spoon.

6. Bake for approximately 50 minutes or until cooked. Allow cake to cool in the tin. When cool, remove and top the cake with ½ recipe of plain ganache.

Make the ganache

1. Place the cream, vanilla, sugar and glucose in a saucepan and bring to the boil.

2. Once boiling, pour over the chocolate.

3. Mix with a whisk (or barmix) until the chocolate is molten und the mixture is smooth and glossy.

4. Add the butter and mix until molten.

Chocolate and passion fruit tartlets

Dessert has become a regular thing in our household. Maybe it's got to do with winter setting in or me being inspired by Masterchef to create delicious things, but these days our fridge seems to be full of tarts (both sweet and savoury), creme brulees, cheesecakes, brownies and other goodies.

I was looking for inspiration for dessert recipes the other day and found it in the form of passionfruits. Passionfruit is usually pretty expensive at this time of year but for some reason my local supermarket was selling them for 29 cents each... so I brought 20! What is one to do with 20 passionfruits?

I remember a while back thinking I'd like to put a twist on the traditional lemon tart and use passionfruit juice instead, so that's what I did. I couldn't have been happier with the result. The filling was lusciously creamy and tangy. This will be a recipe I'll repeat the next time passionfruit is ridiculously cheap. The passionfruit juice can be substituted with anything acidic -- lemon, orange, lime or even grapefruit.

Chocolate and passionfruit tartlets (Recipe by Stef at Essential ingredients)

Serves 6

Ingredients

Passionfruit filling

3 eggs

1 egg yolk

150 gr caster sugar

150 ml cream

200 ml passion fruit juice (20 to 30 passionfruits)

Crust

220 gr plain flour (I use White Wings gluten free flour)

30 gr cocoa

100 gr icing sugar

100 gr unsalted butter

pinch salt

Step 1: Make the pastry

To make the pastry, place the flour, sugar, cocoa and butter in a food processer. Blend until the mixture looks like bread crumbs. Add the eggs and blend until combined.

Turn the mixture out onto a lightly floured board (or a silicon mat) and bring together into a ball, kneading until smooth. Wrap the dough in plastic and set to rest in the fridge for 20 minutes.

Step 2: Make the tart cases

Grease six 12 cm-diameter loose-bottomed tart tins.

Remove the pastry from the fridge. Divide the dough into 6 equal portions. Make a disc from one of the pastry portions and place it on a lightly floured board. Roll the pastry so it is around 5cms wider than the tart tin and about 3mm thick. Fit the pastry to the tin, pushing in into the fluted edges and trimming off any excess pastry. Repeat this for the other tins. Put in the fridge for 20 minutes to prevent the dough from shrinking.

Wrap and leftover dough in cling film and store in the fridge for a week or in the freezer for up to a month.

Step 3: Cooking the tart cases

Preheat an oven to 170 C (150 C if you are using a fan forced oven). Place a piece of baking paper in the tart cases and fill with ceramic weight, beans or rice. Blind bake for 10 minutes.

Remove the cases from the oven and increase the temperature to 180 C (160 C if you are using a fan forced oven). Remove the baking paper and the weights. Place the cases back into the oven and cook for a further 4 minutes. Remove and set aside to cool. Reduce the oven temperature to 140 C (120 C fan forced).

Step 4: Preparing the passionfruit juice

Cut each passionfruit in half and scoop out the pulp, trying not to loose too much juice. Place the pulp in a sieve over a bowl. When you’ve done this for half of the passionfruits use the back of a spoon the push out as much juice as possible from the pulp. Repeat this with the other half of the passionfruits. You can keep the passionfruit pulp and use it for another recipe.

Step 5: Making the passionfruit filling

To make the filling, lightly mix together the eggs, egg yolk and caster sugar in a bowl until sugar has dissolved. Stir in the cream and passionfruit juice. The mixture will thicken at this stage and some of the egg yolk may clump together. This is what is meant to happen. Strain the mixture through a fine sieve into a jug. Pour the filling into the tartlets shells and bake for 15-20 minutes or until just set. The tartlets are cooked when the filling still wobbles slightly in the centre. Leave to cool to room temperature.

Bloomin' brilliant chocolate brownies

I've had a lot of brownies in my time. My favourite type of brownie is chocolatey, dense and fudge-like in texture. I'm not after something light. For me, brownies are serious devil food :D!

I had some friends over last Sunday which was the prefect excuse to whip up these babies. But really, who needs an excuse?! This recipe come from Jamie Oliver.

While posting this I'm wishing we still had some brownies left in the fridge!

Bloomin' brilliant chocolate brownies (Recipe by Jamie Oliver)

Serves 20

50 g unsalted butter
200 g dark chocolate (70% cocoa solids), broken up
150 g chopped nuts (I use macadamia nuts. Please note that the recipe only calls for 50 g but I love nuts!)
80 g cocoa powder, sifted
65 g plain flour, sifted (I use White Wing plain gluten free flour)
1 teaspoon baking powder
360 g caster sugar
4 large free-range or organic eggs

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth.

Add the nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.
Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes.

You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

Strawberry hazelnut gateau

My mum has been making this cake for me for years. I've had it on many occasions - on birthdays, christmases and just because!

A few years ago I started cooking it myself. Mum traditionally uses 'pavlova magic' instead of egg whites. However, I prefer to use fresh ingredients where ever I can so I adapted this recipe to use egg whites instead.

Because strawberries are not always in season or are, at times, ridiculously over priced, I've also made this cake substituting strawberries for tinned black or sour cherries. Frozen raspberries would probably also work quite well. Something I think would be nice, but have yet to try, is to substitute the hazelnut meal with a mixture of macadamia and almond meal and to use tinned sliced mango instead of strawberries.

This cake always makes me think of home :).

Strawberry hazelnut gateau (Recipe adapted from my mum's recipe)

Serves 12

Ingredients

4 egg whites
275 gr caster sugar
1 cup (100g) hazelnut meal
1 tsp white vinegar
½ tsp vanilla extract
185 gr dark chocolate, melted
20 gr butter, melted
600 ml thickened cream, whipped
250 gr strawberries, sliced with a few reserved for garnishing

Step 1: Heating the oven and preparing the tins

Preheat oven 180 C (160C if you are using a fan forced oven). Grease 2 x 20 cm springform tins. Line the base and sides of the tins with baking paper. Grease the paper, sprinkle with cornflour and shake away the excess flour.

Step 2: Prepare the meringue

Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add the caster sugar, beating after each addition until the sugar is dissolved. Fold in hazelnut meal, vinegar and vanilla extract.
Divide the meringue evenly between the two tins and bake for about 35 minutes or until the meringue is crisp. Release sides of tins and cool meringues on base of tins.

Step 3: Preparing the chocolate ganache

Place the chocolate in a heatproof bowl over a pot of simmering water. Stir the chocolate with a metal spoon until it begins to melt. Add the butter to the bowl and continue to stir until all the ingredients are melted and combined. Remove from the bowl from the heat and set aside.

Step 4: Assembling the cake

Remove meringue layers from the bases of the spring form pans and peel off the baking paper. Place one of the meringue layers on plate, flat-side down. Spread it with half of the chocolate mixture and top with 1/2 of the cream and strawberries.

Spread flat side of second meringue layer with remaining chocolate mixture. Place the second meringue disk on top of strawberry layer, chocolate side down. Cover top and sides of cake with the remaining cream.

Step 5: Dress the cake

Decorate the top of the cake and refrigerate for 3 hours.

Triple chocolate praline tart

This tart is truly a sweet-tooth's dream. Not only does it contain three chocolate elements -- chocolate pastry, chocolate cream filling and dark chocolate ganache topping -- it is also loaded with delectably caramely praline. Adding the praline to the chocolate cream filling results in the caramel from the praline going nice and oozy in places. Sublime!

I first made this little number for a competition at work -- which I very proudly won. It was devoured in about five minutes flat. It's debut was on Mothers' day. My little tart travelled with me from Canberra to Brisbane, making it all the way through airport security without a problem. It was a treat I just had to share with my family. When your mum asks you for the recipe, you know you've done a good job!

Triple chocolate praline tart

Adapted from Gourmet Traveller 

Serves 12
Chocolate pastry
200 gr gluten free plain flour (I use White Wings)
60 gr pure icing sugar
30 gr dutch press cocoa
100 gr cold butter
2 eggs (I use free range eggs with a minimum weight of 55gm)

Milk chocolate praline filling
Praline
150 gr hazelnuts, roasted and skinned
175 gr caster sugar
100 ml water

Chocolate cream filling
300 ml cream
400 gr milk chocolate

Ganache
80ml cream
20ml milk
100gm dark chocolate

Step 1: Prepare pastry
Process flour, icing mixture and cocoa in a food processor until combined. Add butter and eggs. Process until the mixture resembles fine breadcrumbs. Turn onto a lightly floured work surface (or silicon mat) and knead pastry until comes together.

Note: if your pastry is not coming together because it is too dry add water, a table spoon at a time, and combine after each addition until it does.

Wrap the pastry in cling wrap and refrigerate for 30 mins to rest.

Step 2: Prepare praline
Preheat oven to 180 C (160 C if you are using a fan forced oven). Spread hazelnuts on a baking tray and roast for 5 – 10 minutes, or until golden.

To skin the hazelnuts, place half of the roasted nuts in a clean tea towel and rub the nuts between the tea towel until the skins come away. Repeat this with the remaining nuts. Put all the nuts on a sheet of non-stick baking paper on a tray.

Place sugar and water in a saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, swirling or brushing down the side of the pan with a pastry brush dipped in water, for 8 minutes or until golden. Set aside until the bubbles subside.

Pour the caramel mixture over the nuts and leave to set.

When the praline is set, put it in a food processor or crush it until finely ground. Set aside.

Step 3: Tart case
Roll out the pastry on a lightly floured surface so that it is about 3mm thick. Grease a 28cm diameter loose-bottomed tart tin and fit the pastry into the tin, pushing it into all of the fluted edges. Refrigerate for 20 minutes to prevent the case from shrinking during baking.

Put a sheet of baking paper inside the tart case and fill with rice, dried beans or ceramic weights. Blind bake the case for 10 minutes at 180 C (or 160 C if you are using a fan forced oven). Remove the rice and paper or weights and bake for another 10 minutes, or until crisp.

While the tart case is baking, make the chocolate filling.

Step 4: Preparing the chocolate and hazelnut praline filling
Scald the cream in a small saucepan over a medium heat (do not let the cream come to the boil). Remove the cream from the heat. Add the chocolate and stir until smooth. Stir in ¾ of the praline mixture (reserve remaining to serve/ decorate). Spoon the filling into the tart, smooth over and refrigerate until set (2-3 hours or overnight).

Step 5: Chocolate ganache 
Combine cream and milk in a small saucepan scald over a medium heat (do not let it boil). Add the dark chocolate, remove from heat, and stir until smooth. Let the mixture cool for 10 – 15 minutes, stirring every few minutes so it does not set.

When the ganache has cooled, spread it over the tart, smoothing the top. Refrigerate the tart until the ganache is set (45 minutes – 1 hour).

Step 6: Decorating
Sprinkle the remaining praline around the outside edge of the tart to decorate.