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Hazelnut Praline Tart with Butterscotch Sauce

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Active Time:  20 Minutes
Total Time:  4 Hours 15 Minutes
  Serves 12
This tart is a combination of several beloved Irish ingredients. Hazelnuts grow wild throughout the country and provide a crunchy tart layer. Soft cheeses such as cream cheese and Italian mascarpone cheese are very popular and can be purchased at any market. Butterscotch is a traditional Irish favorite flavor and this warm sauce makes a decadent topping to this fabulous dessert.
For Crust:
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
For Filling:
1 1/4 cups praline paste, such as Callebaut
1 cup mascarpone cheese, room temperature
2 1/2 teaspoons espresso powder
2 cups heavy cream
3/4 cup finely chopped toasted hazelnuts, see note

1/2 pound bittersweet chocolate

Butterscotch Sauce
Whipped Cream
Espresso ice cream
FOR CRUST: Preheat oven to 350 degrees F. Stir graham cracker crumbs and melted butter in medium bowl to moisten. Press mixture onto bottom and up sides of 10-inch-diameter tart pan with removeable bottom. Bake until golden brown, about 8 minutes. Cool completely on wire rack.

FOR FILLING: Puree praline paste, mascarpone and espresso powder in food processor until smooth, about 2 minutes. Transfer praline mixture to large bowl. Set aside. Using electric hand mixer, beat 1 cup cream in medium bowl until soft peaks form. Fold whipped cream into praline mixture. Transfer mixture to prepared crust; smooth surface with rubber spatula. Refrigerate until filling is set, about 2 hours. Sprinkle with chopped hazelnuts.

Bring remaining 1 cup cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; set aside 5 minutes; whisk until chocolate melts and mixture is smooth. Pour over tart filling. Refrigerate until set, about 2 hours.

Serve tart chilled with Butterscotch Sauce, whipped cream and espresso ice cream.

NOTE: To roast hazelnuts, preheat oven to 350 degrees F. Place whole hazelnuts on rimmed baking sheet. Toast for 5 minutes. Remove from oven. While still hot, rub to remove skins (a very small amount of skin may remain).

Recipe created exclusively for by James O'Shea.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 720
Fat. Total: 53g
Fiber: 3g
Carbohydrates, Total: 59g
Sodium: 154mg
% Cal. from Fat: 66%
Cholesterol: 114mg
Protein: 7g
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