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Lemon Hazelnut-Chocolate Praline Tart
Lemon Hazelnut-Chocolate Praline Tart
Method
  • Preheat oven 200* C (392* F) Fan (you will lower the temperature later on.).

For the tart base

  • Process the graham crackers along with the hazelnuts in a food processor until they have completely broken down. Add the sugar and lemon zest and continue processing. Add the egg yolks and beat. Add the melted butter, last. We want the base to have the same taste as the filling, that’s why we are adding the lemon zest and hazelnuts.
  • Transfer to a 28 cm tart pan, preferably with a collapsible base. Spread the dough over the base and sides (as high up as possible) by using your hands and press down with a glass to make compact.
  • Refrigerate for 5-10 minutes, until you make the filling.

For the filling

  • Beat the condensed milk with the aid of a hand whisk instead of a mixer. Add a small amount of lemon juice at a time and continue whisking. The cream will start to thicken and since each lemon has a different level of acidity, it will depend on your own preference how much lemon you will add. When you have added the amount of lemon you like, add the egg yolks.
  • At this point you can add the food coloring for a brighter color. This is optional.
  • Remove tart base from refrigerator.
  • Use 2 spoons to mold the hazelnut-chocolate praline sauce into small balls and place them on the tart base at close intervals.
  • Pour the filling in, around the balls of hazelnut-chocolate praline sauce.
  • Bake for 20-25 minutes, or until the filling is firm.
  • You can make a meringue with the leftover egg whites to decorate the top of the tart. If you do, bake at 230* C (446* F) Fan for 2-3 minutes, to pasteurize and give the meringue peaks a lovely golden color.
  • Remove from oven and set aside to cool for 2-3 hours. Slice and serve.
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Nutritional
Chart

Nutrition information per portion

368
Calories (kcal)
18 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

22.6
Total Fat (g)
32 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

8.0
Saturated Fat (g)
40 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

33.6
Total Carbs (g)
13 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

24.2
Sugars (g)
27 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

6.6
Protein (g)
13 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.1
Fibre (g)
8 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.4
Sodium (g)
6 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.