Prep time: 5 minutes (plus chilling)
Cook time: 30 minutes
Ready in: 4 hours
Serves: 10
Ingredients
For praline caramel:
- 6 tablespoons granulated sugar
- 2 tablespoons Steen’s 100% Pure Cane Syrup
- 1/4 cup water
1/3 cup heavy cream
- 2/3 cup chopped New Orleans School of CookingTM Pralines
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1 teaspoon New Orleans School of CookingTM Real Vanilla Bean Blend
- For chocolate ganache:
- 3/4 cup heavy cream
- 1 cup semi-sweet or dark chocolate chips
- 1 teaspoon New Orleans School of CookingTM Real Vanilla Bean Blend
- To assemble:
- 1 (9-inch) pie shell, or premade pie crust
- Extra chopped pralines for garnish
- Whipped cream to serve
Method
For praline caramel:
1. Preheat oven to 350°F and bake pie shell for 12 to 15 minutes or until light golden brown.
Remove and set aside.
2. In a small saucepan bring sugar, cane syrup and water to a boil. Let boil without stirring.
Use pastry brush dipped in water to wipe down sides of saucepan occasionally, until
mixture turns light amber in color. Remove from heat and whisk in heavy cream. If caramel
has lumps, return to heat briefly and continue whisking until smooth. Stir in butter, salt and
vanilla. Pour caramel into tart shell and sprinkle over chopped pralines. Transfer to
refrigerator to chill for 20 minutes.
For chocolate ganache and assembly:
1. Bring heavy cream to simmer in a saucepan set over medium heat. Add chocolate chips
and stir until chocolate melts and mixture is smooth. Add vanilla and stir to combine.
2. Pour chocolate mixture over caramel praline layer and place in refrigerator for 3 hours.
3. Garnish with extra chopped pralines and serve with freshly whipped cream.