Image: The Straits Times


200g plain flour

5g salt

5g sugar

100g unsalted butter, chilled, cubed

1 egg

1 tsp vanilla extract

10ml water (if necessary)

190g dark chocolate

80g hazelnut praline paste, available in speciality baking stores

60g paillete feuilletine (crushed wafer flakes), available in speciality baking stores

150g whipping cream

15g liquid glucose, available in speciality baking stores


1. Pre-heat the oven to 190 deg C.

2. Sift flour, salt and sugar into a big bowl.

3. Add butter and combine the mixture with your hands until it resembles coarse crumbs.

Image: The Straits Times

4. Form a well in the centre of the mixture, pour in the egg and vanilla extract and combine with your hands to form a smooth dough that does not stick to the sides of the bowl. If the dough is too crumbly, add water to it gradually.

5. Wrap the dough in cling film and refrigerate for 20 minutes.

6. Roll the dough out to 2mm or 3mm thickness and line it on a tart tray with a 20cm diameter.

7. Prick holes on the base of the tart dough with a fork.

8. Cut open an oven cooking bag and place it over the dough, making sure it is large enough to cover the edges. Fill the covered surface with dry rice or beans. This ensures that the crust holds its shape during baking.

9. Bake for 15 to 20 minutes in the oven before removing the oven bag with the rice or beans. Bake the tart shell for another five to 10 minutes until golden brown.

10. Allow the tray to cool at room temperature before removing the tart shell and chilling it in the refrigerator.

11. Melt 40g of dark chocolate and praline paste in a metal bowl over a pot of boiling water. Stir to mix well.

12. Allow the chocolate mixture to cool to room temperature before adding in the paillete feuilletine. Mix well.

Image: The Straits Times

13. Spread the chocolate mixture on the base of the tart with a spoon to half the height of the tart shell. Make sure the chocolate layer has a smooth and even surface.

Image: The Straits Times

14. Place the tart in the freezer for about 30 minutes or until the chocolate sets.

15. To a pot, add cream and liquid glucose, stir and bring to a simmer over low heat.

16. Crush the remaining 150g dark chocolate in a bowl before adding the simmered mixture.

17. Allow the mixture to sit for five minutes before slowly stirring it until a smooth chocolate ganache forms.

18. Pour the ganache into the tart, filling it up to the brim. Smooth out the surface using a spatula.

Image: The Straits Times

19. Place the tart in the refrigerator for about four hours or overnight until it sets.

This story was originally published in The Straits Times

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