Praline and milk chocolate tarte

Chocolate and praline tarte

1 portion praline - made a few hours or days before

1 portion pate sucree + 1 egg yolk to finish baking - made 30 minutes or even a day before
1 portion praline mousseline cream - made right the moment when you assamble the cake

chocolate layer:

200 g milk chocolate, chopped into pieces

140 g sweet cream

50 g butter, cut into cubes

Heat oven to 200° C. Prepare a 23-24 cm tart pan. Roll out the pastry 2-3 mm thick. Place in the pan and press the edges against the pan. Prick with a fork, line with parchment paper, and fill with baking beans. Blind bake for 20 minutes. Take out and remove the beans and the paper. Brush with egg yolk and put back in the oven for 5-7 more minutes until golden. Take out and cool completely.

Make chocolate layer 10 minutes before assambling the cake. In a kettle, warm cream, and when it starts to show smoke, take ff the heat, add chocolates and leave for a minute. Then, mix until it is smooth. Add butter and mix in. 

Assemble the cake. Spread the rest of the praline on the base of the tart. Pour over the chocolate mixture if it is too liquid, place in the fridge for 10 minutes. Put the praline cream in a piping bag and spread it in your favourite pattern over the chocolate. Place in the fridge to infuse for at least 12 hours. Take out of the refrigerator 30 minutes before serving.