Tartlets with praline chocolate, in the way of the chef Philippe Conticini.

The tart is a famous classic in the French pastry. In this recipe, I tested the famous praliné chocolate tart of Philippe Conticini.
The recipe is not complicated, but requires a lot of time. Some parts of the tart may be prepared the day before, like the tartlets, the praline and the whipped ganache. I suggest you to prepared the whipped ganache the day before, then whip it right before the assembling. Also, prepare the chocolate ganache before the assembling.
Please not that the quantities mentioned in this recipe are for 6 round tartlets of 7cm.

Praliné Chocolate Tart


Pâte sucrée cacao (cacao shortcrust)
  •  155°C
  •  30min
  • Try to bring all the ingredients to room temperature 30 minutes in advance.
  • Cream the butter with icing sugar.
  • Add almond powder, salt and eggs and mix until well combined.
  • Add the flour and cocoa powder.
  • Try not to knead the dough or over mix it once the flour is added.
  • Lightly spread the dough and cover with a cling film.
  • Keep the dough in the fridge for at least 4 hours.
  • Spread the dough with a rolling pin and put it in the tartlets molds.
  • Freeze the unbaked tartlets for at least 1 hour.
  • Bake the frozen tartlets in a preheated oven at 155°C for 30 minutes.
Praliné Chocolate Tart
The praline paste (Praliné)
  • Roast the almonds and hazelnuts for 10 minutes in an oven set at 160°C.
  • In a large pan, mix water and sugar and bring to a boil.
  • After about 2 minutes of boiling, add the roasted nuts.
  • Mix well and gently until the nuts and well covered with sugar.
  • The mixture will turn white and hard. It’s part of the process
  • Keep stirring and mixing until the sugar melts again and turns to caramel.
  • When the nuts are well coated with caramel, remove from heat.
  • Spread immediately over a parchment paper and leave to completely cool.
  • Crush coarsely the caramelized nuts then mix in the mixer until smooth and creamy.
Whipped ganache with praline
  • Prepare your gelatin: rehydrate the gelatin sheets in water or dissolve the gelatin powder in 10g of water.
  • Heat 110g of double cream and add gelatin.
  • Add the white chocolate, previously melted.
  • Add 55g of double cream and the praline paste.
  • Mix well with a hand blender.
  • Cover with a cling film. The film should be in contact with the ganache.
  • Refrigerate for at least 1 hour.
  • Whip the ganache for some minutes until shiny and smooth.
Praliné Chocolate Tart
Chocolate ganache
  • Bring the double cream to a boil.
  • Add honey.
  • Melt the dark and milk chocolate.
  • Pour the boiling cream over the melted chocolates and mix well.
  • Add the butter and mix until completely melted.
  • Leave at room temperature.
The assembling
  • Spread some praline paste on the bottom of the tartlets.
  • Fill the tartlets with chocolate ganache.
  • Put the whipped ganache on top of the chocolate ganache. Use a piping bag.
  • Decorate with caramelized hazelnuts and almonds.


  • Calories: 588
  • Carbohydrates: 48.9g
  • Cholesterol: 100mg
  • Fat: 42.2
  • Fiber: 3.6g
  • Protein: 8.3g
  • Saturated fat: 20.5g
  • Serving size: 1 tartlet
  • Sodium: 98mg
  • Sugar: 31.7g

Praliné Chocolate Tart