For 8 servings
For the crust:
80 g butter (5 tbsp)
70 g sugar (1/3 cup)
170 g soft flour (1 cup)
For the filling:
1 Morfat Creamy or Ermol Creamy (250gr)
300 g hazelnut praline (1.5 cup)
20 g cocoa (2 tbsp)
Crust: Beat the butter and the sugar in the mixer for 5’. Next add the egg and after 2’, add the flour and beat until well incorporated. Spread the dough in a 22 cm diameter round pan and bake at 170° C for about 20’. Remove from the oven and allow the tart crust to cool. Once the crust is at room temperature, spread half the praline at the bottom of the crust.
Cream: In a mixer, beat Morfat Creamy or Ermol Creamy, the cocoa and the other half of the praline for 8-10’. Spread the mixture over the praline. Refrigerate for 2 hours before serving.
Note: Optionally, you can add crushed hazelnuts or walnuts to the praline you spread on the tart.