Le Grand Prix Recipe

Make Dough

In a large bowl, whisk together 2.25 cups flour, 2 tsp sugar, and 0.5 tsp salt. Add 12 tablespoons cold cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until mixture resembles coarse peas with some pea-sized butter bits remaining.

Sprinkle 6 tablespoons ice water over the mixture, a tablespoon at a time, gently tossing after each addition until dough just comes together when pinched. Do not overwork. Gather dough into a disk, wrap in plastic, and chill at least 1 hour (up to 2 days).

Roll and Blind-Bake

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Cut into rounds to fit six 4-inch tartlet pans or one 9-inch tart pan, pressing dough into pans and trimming edges. Prick bottoms lightly with a fork. Chill shells in the freezer 15 minutes to reduce shrinkage.

Line shells with parchment and fill with pie weights or dried beans. Bake for 12-15 minutes until edges set. Remove weights and parchment and bake 6–8 more minutes until golden and dry. Let cool completely on a rack. Brush inside with a light egg wash (beat 1 egg) and return to oven 1–2 minutes to seal if desired; cool completely.

In a small saucepan over medium heat, melt 0.5 cup granulated sugar without stirring until it turns amber (swirl pan gently). Immediately add 1 tablespoon butter and 0.75 cup chopped almonds, stirring quickly to coat. Remove from heat and stir in 0.25 tsp salt.

Pour the praline mixture onto a parchment-lined baking sheet and spread thin. Let cool completely until hard, about 20–30 minutes. Once set, break into pieces and pulse briefly in a food processor to coarse crumbs (not powder). Set aside.

Evenly sprinkle a thin layer of the praline crunch into each cooled pastry shell (or over the bottom of a single tart), pressing lightly so the crunch adheres and creates a barrier between the ganache and shell.

Place 10 oz chopped dark chocolate in a heatproof bowl. In a small saucepan, bring 1 cup heavy cream just to a simmer (do not boil). Pour hot cream over chocolate and let sit 1 minute to melt.

Whisk gently from center to edges until smooth and glossy. Add 2 tablespoons room-temperature butter and 1 teaspoon light corn syrup (if using) and whisk until incorporated. Let ganache cool and thicken slightly, about 10–15 minutes, until pourable but not hot.

Pour ganache into the prepared tart shells over the praline crunch, filling to just below the rim. Tap gently to remove air bubbles. Refrigerate for at least 1 hour to set (longer for a firmer set).

Place 1.5 cups heavy cream, 1.5 tsp instant espresso powder, 2 tablespoons confectioners' sugar, and 0.5 tsp vanilla extract in a chilled mixing bowl. Whip with a hand mixer or stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness or coffee intensity as desired.

Pipe or spoon dollops of the coffee whipped cream over the set ganache. If piping, use a large star tip for a decorative finish. Return to refrigerator briefly if needed to keep shape (10–15 minutes).

Dust the whipped cream lightly with 1 teaspoon cocoa powder using a small sieve. Scatter 1/2 cup chocolate shavings or curls on top, and carefully apply small pieces of edible gold leaf if using to give a luxurious 'Le Grand Prix' look.

Let the assembled tarts rest refrigerated at least 15 minutes to meld flavors. Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 3 days (ganache will firm further when chilled).