Chocolate and hazelnut praline tart

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This chocolate tart from Amy Elles doesn't have a traditional tart base. Instead, the chocolate mousse filling is poured on top of a layer of crunchy hazelnut praline powder. It's then topped with a rich chocolate ganache, and served with a side of fresh strawberries.

First published in 2023






  • 200g of chocolate
  • 40ml of milk
  • 160ml of double cream


  • 20cm springform cake tin



Grease an oven tray well with oil. Melt the sugar in a pan to make a dry caramel, then and add the hazelnuts and stir to coat. Quickly turn out onto the greased oven tray and set aside to cool

  • vegetable oil, for greasing
  • 250g of caster sugar
  • 250g of hazelnuts

Once cool, blitz into a coarse praline powder


Melt the chocolate for the tart carefully over a bain marie, and then set aside to let it cool slightly. Once slightly cooled, whisk in the coffee, rum and the eggs. Fold in the cream and set aside


Cover the base of your springform tin with the praline powder. Pour over the chocolate mixture, and chill in the fridge for 2 hours


While the tart cools, make the ganache. Add the chocolate to a heatproof bowl and bring the milk and cream to a simmer. Pour the hot milk and cream onto the chocolate and stir to combine


Coat the tart in the ganache, and tap it on the bench to release any air bubbles. Dust with the cocoa powder and, optionally, serve with fresh strawberries on the side

First published in 2023

Having started her career at Harrods, Amy Elles has gone on to cook around the world. She celebrates seasonal Scottish produce through her events catering company Stocks Events and Fife restaurant The Harbour Café.

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