Chocolate almond praline birthday tart

[@pencilsplinters]

I made this! It was a huge hit with my family and friends, and my family specifically are not the biggest chocolate eaters. I changed it a little by taste, I added some espresso and some spiced dark rum to the praline ganache after my blender was having trouble making it smooth enough, and it really balanced it for me. I served this with a port that a friend brought over because we're celebrating a few things, and it paired really well. Overall, I definitely recommend making this, it was one of the best tarts I've made and immediately went into my recipe drawer.

[@cysmarts7803]

Happy Belated Birthday!🎉🎉🎉🎉

[@aysecicek3449]

Çok güzel görünüyor

[@charlesreed5839]

Happy birthday, Jules!

[@JulesCookingGlobal]

You’re to kind Charles! Thanks!

[@gilberthomecooktv2451]

Belated Happy birthday chef And thanks for sharing

[@shirleyh3636]

Happy Birthday Chef

[@JulesCookingGlobal]

Thanks a lot!

[@kwstismnml]

Happy B-Day Jules, and cuddos for the amazing recipe

[@JulesCookingGlobal]

Thanks Kostis! glad you liked it!

[@Toermalijn1]

Happy birthday Jules. What a delicious recipe to celebrate it!

[@JulesCookingGlobal]

Thanks Gerard!

[@derekmaddox7236]

Hello, Jules, and thank you for your videos. I'm learning a lot from you. I made this tart today, but the cocoa ganache did not set. I used one 2g sheet of 200 bloom gelatin, and the specific quantities of other ingredients. Any idea what might have gone wrong? On edit, after letting the tart sit in the fridge overnight, the cocoa ganache did sort of set. Still, the piped white chocolate ganache sank in and caused the level to rise to concerning levels. Everything turned out fine, but how can I tighten up that top layer to make it easier to transport?

[@ketutdika38]

Happy birthday chef

[@karthikeyan-ee3zu]

Happy birthday chef! Beautiful tart chef, I'll be making your dishes to practice 😁 thank youuuu

[@JulesCookingGlobal]

Thank you Karthi! Can’t wait to see your results!

[@germanarias423]

Happy happy Birthday Chef. tihs recipe is amazing and easy to follow. Thank you for your amasing channel. Wish you great success!

[@naggymikhail2876]

Have a wonderful birthday

[@Norms398]

Belated happy Birthday Chef. Your recipe is amazing and easy to follow. Thank you for your wonderful channel. Wish you great success!

[@JulesCookingGlobal]

Thank you so much! You are to kind!

[@beautjhu]

Happy birthday schatje ❤️ so proud of you!

[@JulesCookingGlobal]

Thanks schat!

[@jayasetiawan7172]

Happy birthday 🎂 keep inspiring

[@abdoghazy1]

So good

[@Reflective-Matter]

Can this be made in a day or so in advance if left covered in the fridge?

[@Reflective-Matter]

Sorry

[@luca0147]

Happy bday! Wish you great success!

[@JulesCookingGlobal]

Thanks Luca! That's very kind of you!

[@ft.Pluvi0phile]

HAPPY BIRTHDAY JULES! Thankyou for bringing us so much pleasure thtough your food. I am incandescently happy with this new recipe❤

[@JulesCookingGlobal]

Thanks Anya! I'm so glad to hear that!

[@phucminhnguyen8965]

HAPPY BIRTHDAY CHEF

[@JulesCookingGlobal]

Thanks! It’s almost time again

[@bortnikn1]

Happy Birthday mate - going to try making this on the weekend

[@JulesCookingGlobal]

Great to hear Nicholas, very curious how you like it!

[@cdream4444]

Happy birthday Chef!

[@bblimbutumrok2426]

Love it

[@19GT3rs]

Happy happy birthday chef! 🍻

[@JulesCookingGlobal]

Thank you Lei!

[@karimrm2479]

Hello chef please what is the size of the mold ? Thank u so much

[@Joshmudd]

Happy birthday legend! Your videos are always well presented and always look forward to seeing them in the subscription feed. Have an awesome day!

[@JulesCookingGlobal]

Thank you so much Josh! There sure are lot more video's coming! You sure made my day awesome

[@martintadilli]

Really impressive! Since I found your videos I can’t stop watching them 😂😂😂

[@MrMusickey]

Happy birthday!

[@JulesCookingGlobal]

Thanks Jasper!

[@lixu1636]

Happy every day Chef! Thanks for this amazing video can’t wait to make a chocolate tart with your recipe. Yummy yummy 😋

[@Martenbiter]

happy birthday!!!!

[@JulesCookingGlobal]

Thank you Marten! Really appreciate it!

[@saritabhat3299]

Happy Birthday ,💐💐💐

[@JulesCookingGlobal]

Thank you Saru!

[@naggymikhail2876]

Have a fantastic & happy birthday chef with always secssuful life

[@roamingjosh]

Happy birthday man! Would love to recreate this, but I’m not really a big chocolate fan.

[@JulesCookingGlobal]

Thanks Josh! To bad you don't like chocolate.. Maybe you can try my raspberry tartelette. They are delicious!

[@nikkidebets8334]

Happy birthdayyy🥳🎁

[@JulesCookingGlobal]

Thanks Nikki!

[@soulshaker23]

Happy birthday Jules!! I am sure it will be a sweet one ;-)

[@JulesCookingGlobal]

Thanks man! It sure is a sweet one :)

[@vinaybhatia6316]

Can the same be made eggless and gelatin free

[@daisalynadriano3839]

Hi, what size bake ring did you use? Wanted to make something special for my brother's birthday and I want to try this out.

[@cdream4444]

I live in the United States. Are you using double cream or heavy/whipping cream?

[@montsebiela3215]

Hello Jules. This is a very good recipe, but I have a question for you. Do you can tell mi for how many people is this cake? And also if I can put it in the fridge for some days? Thank you!

[@JulesCookingGlobal]

Well that’s difficult.. for me it’s for four people, but normally let’s say it’s for eight people. And yes you can keep it for a few days in the fridge, but it’s not going to do it any good

[@montsebiela3215]

@@JulesCookingGlobal you are very nice. Thsnk you four your answer and congratulations for birthday and your recipes.🙏👍

[@edwardpelling6451]

Salut Jules! Made this yesterday and it was delicious. BUT I couldn't get the cream to whip properly and stiffen. It was straight from the fridge, so nice and cold. In the end it even separated and remained a fluid mess!! Any ideas as to why? It was as if there was too much praliné/chocolate to too little cream. How did you get yours looking so perfect?!

[@JulesCookingGlobal]

It’s really important that the cream has set for a couple of hours. And when you whip the cream, stif is stif, otherwise the cream will separate. It’s just like when you over whip double cream and it becomes butter

[@KateSamarskaya]

Your video is amazing

[@JulesCookingGlobal]

Thanks Kate!

[@dondean27]

Where did you buy that glass baking pan?

[@JulesCookingGlobal]

Came with the oven, so I’m not really sure

[@guapodel]

Those almond flakes are just sliced almonds or cereal?

[@JulesCookingGlobal]

There sliced almonds

[@nazanbayrak7197]

👏👏👏👏👏👏

[@akankshag624]

wowwww😍

[@JulesCookingGlobal]

Thanks!

[@prachidhavle9938]

Professional pastry video please

[@konstantingovzbit925]

как всегда круто!)

[@michelimbert2580]

Bonjour, Tu pourrais au moins répondre quand on te demande la dimension du cercle perforé. Merci pour le partage. MICHEL31

[@user-eh9gq7kc2s]

Gefeliciteerd pik, hou van je werk!

[@JulesCookingGlobal]

Dankjewel!