Today's Recipe: Chocolate & Hazelnut Praline Tart

Daily Mail › May 02, 2008

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Summary

SERVE this decadent pudding with a dollop of natural yoghurt or creme fraiche. It's perfect for entertaining as it can be made up to a day ahead, then just cover and leave at room temperature until you're ready to serve. Cuts into ten slices.

INGREDIENTS FOR THE PASTRY 140g/5oz butter 100g/4oz golden caster sugar 225g/8oz plain flour 50g/2oz ground almonds 1 egg, beaten

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Today's Recipe: Chocolate & Hazelnut Praline Tart

FOR THE FILLING 85g/3oz blanched hazelnuts 50g/2oz golden caster sugar, plus 4 tbsp 20...

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