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Hazelnut Praline Tart with Butterscotch Sauce
- Active Time 20m
- Total Time 4h 15m
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, divided
- 3/4 cup finely chopped toasted hazelnuts (see note)
1/2 pound bittersweet chocolate
- Butterscotch Sauce (see recipe)
- 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 removable 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 Cooking.com by James O'Shea.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
720 calories; 53g total fat; 114mg cholesterol; 154mg sodium; 59g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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