Ian's Chocolate Caramel Praline Tart

Join the brilliant Ian Cumming (GBBO, series 6) live from Cambridge who will teach you to make his decadent Chocolate Caramel Praline Tart.

This class takes place on Sunday 18th June at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

Please allow up to 2 hours for this class.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 25 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Ian, learning many tips and tricks a long the way as you perfect all the skills required to make his delicious chocolate tart. Ian will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment:

Digital Scales  

Tart tin* 

Mixing Bowls

Wooden Spoons  

Spatula  

Sieve

Small saucepan 

Medium saucepan  

Rolling pin

Baking parchment 

Baking beans / rice  

Whisk

Cling film 

Serrated knife 

Blender with small bowl

Piping bag

*ideally 30cm wide and 3.5cm high (12 inches wide and 1 ½ inches high)

Ingredients:

For the pastry:

120g (½ cup + ½ tbsp) unsalted butter  

70g (⅔ cup) icing/powdered sugar

¼ tsp salt 

25g (¼ cup) ground almonds/almond flour

½ tsp to 1 tsp vanilla 

1 large (XL in US) egg

230g (1 ¾ cups) plain/all-purpose flour

For the hazelnut praline:

200g (~1 ½ cups) blanched hazelnuts 

200g (1 cup) caster/superfine sugar

1 tsp lemon juice

For the caramel sauce:

400g (1 ¾ cups) double/heavy cream 

80g (5 ½ tbsp) butter

170g (¾ cup) light brown soft sugar 

1 to 2 tsp vanilla extract / essence (or to taste)

Salt to taste

For the chocolate cremeux:

220g (1 cup) milk 

220g (1 cup) double/heavy cream

4 large (XL in US) egg yolks 

40 to 70g (½ to ⅓ cup) caster/superfine sugar**

220g (~1 ⅓ cups) dark/bittersweet or semi-sweet chocolate

**depending on taste

For the chocolate decorations:

60g (~⅓ cup) dark/bittersweet or semi-sweet chocolate

Remember we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.