Praline Tart ( nugat, ljesnjaci,cokoladni mousse) / Praline Tart ( nougat, hazelnuts, chocolate mousse)

Praline Tart

Podloga:

• 300 g cokoladnih keksa
• 1/2 salice przenih ljesnjaka
• 50 g maslaca

Ganache:

• 200 g nugat cokolade
• 100 g slatkog vrhnja

Recept za cokoladni mousse pronaci cete kod Cokoladne Mousse Torte.

Upute za pripremu:
     Vrhnje zagrijte do vrenja i prelijte preko izlomljene cokolde. Mijesajte dok se cokolada ne otopi te ostavite na sobnoj temperaturi da ohladi.
      Za podlogu, u multipraktiku sameljite kekse, potom przene ljesnjake. Dodajte otopljeni maslac i sve sjedinite u smjesu koju rukama utapkajte u kalup za tart. Zapecite 10 min na 180C i ohladite. Prelijte ganache preko tarta i ostavite da se stegne. 
     Mousse napravite prema uputama i ukrasite tart. 

Dobar tek!

Napomena:

• Ako izaberete kekse sa nadjevom mozete smanjiti kolicinu maslaca. Svrha nadjeva / maslaca je da sjedini sastojke i da se smjesa ne raspada.  
• Ukoliko vam je smjesa presuha, dodajte jos maslaca. Sve ovisi o keksima koje odaberete.  
• Iako nisam isprobala, vjerujem da podlogu mozete koristiti i bez prethodnog pecenja. S pecenjem  dobijate cvrscu podlogu te intezivnije mirise ljesnjaka i cokolade. 

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Praline Tart

Crust:

• 300 g chocolate cookies
• 1/2 cup roasted hazelnuts
• 50 g butter, melted

Nougat ganache:

• 200 g Nougat chocolate
• 100 g heavy cream

Recipe for Chocolate mousse you can find here.

Instructions:

     For ganache, bring cream to boil and pour over chopped chocolate. Stir until chocolate melts and let cool on room temperature. 

     Prepare the chocolate mousse as instructed.

     For the crust, place hazelnuts and cookies in food processor until fine chopped. Add melted butter and mix. Tap the mixture in a non stick tart pan and bake for 10 min on 180C. Cool down and pour ganache over. Let sit until it becomes firm enough to spread chocolate mousse over. Decorate with cocoa powder on hazelnuts.

Note:

• Pre baking of a crust is to get a stronger taste of ingredients and make the crust more firm. Although I haven't tried, I am sure that you can use the crust without baking it first too.
• If the crust mixture is to dry, add some more butter. It depends on the cookie type you chose.

Bon Appetite!

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