Pink Praline Tart (Tarte Aux Pralines)

Quick Summary: Pink praline tart is a French dessert from Lyon made with a buttery shortcrust shell filled with pink praline (almonds in a crunchy pink sugar shell) cooked with cream until smooth and gooey. It serves a crowd, keeps for up to a week in the fridge, and is best eaten at room temperature.

What is pink praline tart?

Pink praline tart (tarte aux pralines) is a classic French dessert from Lyon. It is made of a crisp, buttery shortcrust shell filled with a smooth, gooey filling of pink pralines cooked with cream. Pink pralines (pralines roses) are whole almonds coated in a crunchy, bright-pink sugar shell, a specialty you will find in nearly every bakery around Lyon.

The tart is rich and serves a crowd. A regular-sized tart (8-inch (20 cm) in diameter) serves up to 12 guests. If you make a larger tart with a diameter of 10 inches (25 cm), it will easily serve 16 people.

The flavor is sweet with a light nuttiness from the almonds, and the color makes it a natural centerpiece for Valentine's Day or a festive table. It is simple to put together when you make the pink pralines in advance.

What's more? After the party, treat everyone with an organza guest gift bag full of pink praline.

About this pink praline tart recipe

I made the shortcrust pastry following Pierre Hermé's classic recipe. The pink praline filling is made of equal parts: pink praline and heavy cream.

So, if you want to make the tart larger than 8 inches (20 cm) in diameter, increase the quantities of those two ingredients while keeping the ratio 1:1.

Where to get pink praline

You can easily make pink praline at home following the recipe on my blog. It is straightforward, and you will get about 1.5 lb (700 g) of candied almonds. If you do not feel like making pink praline at home, you can try searching for them online.

However, if one day you travel to Lyon, France, visit one of several places that offer these classic French candies and desserts: Praluline, brioches aux pralines, and tart with pink praline (Tarte aux pralines):

• PRALUS: 32, rue de Brest 69002 Lyon
• BOUCHON DES FILLES: 20 rue Sergent Blandan 69001 Lyon
• BOULANGERIE DU PALAIS: 8 rue du Palais de Justice 69005 Lyon
• À LA MARQUISE: 37 rue Saint-Jean 69005 Lyon

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Butter: softened, for a rich and crumbly shortcrust base.

• Icing sugar: for a fine, even sweetness and a smooth dough.

• Almond flour: adds a light nuttiness and a tender crumb.

• Vanilla powder: for warm flavor in the pastry.

• Salt: balances the sweetness.

• Eggs: to bind the dough together.

• Flour: all-purpose, the main structure of the shell.

• Pink praline: crushed pralines roses, the star of the tart and its bright pink color.

• Heavy cream: cooked with the pralines to make a smooth, gooey filling (1:1 ratio).

Equipment

Here are the main tools you will need to make this pink praline tart:

• stand mixer to cream the butter and bring the shortcrust dough together.
• tart ring to shape and bake an even, straight-sided tart shell.
• parchment paper to line the baking sheet so the shell bakes cleanly.
• saucepan to cook the pink pralines with cream into a smooth filling.
• cooking thermometer to bring the filling to the right setting temperature.

Instructions:

Step 1. To make the shortcrust pastry, place the softened butter in the bowl of a stand mixer and beat till creamy. Add the icing sugar and continue mixing until the mixture becomes homogeneous (photo 1). Then add almond flour (photo 2).

Step 2. Add vanilla, salt, and eggs (photo 3). Mix a little, then finish with the flour (photo 4).

Step 3. Mix to combine (do not overmix). Wrap the dough with plastic film and refrigerate overnight.

Step 4. The next day, heat the oven to 347°F (175°C). Butter an 8-inch (20 cm) tart ring and set aside. Take the dough out of the fridge and roll it out to a thickness of 2 mm. Use the flour if needed. Cut a circle with the tart ring and two long strips. Place strips all around the tart ring and brush them with water to a height of 0.5 cm. Then deposit the circle and press it towards the strips (photo 5).

Step 5. Bake the tart shell on a baking sheet covered with parchment paper for 15 minutes. Take the tart crust out of the oven and let it cool. Remove the tart ring.

Step 6. To make the pink praline filling, place the crushed pink pralines in a large saucepan and pour in the heavy cream (photo 6).

Step 7. Bring to a boil and stir constantly for the first 7-10 minutes. Then reduce the heat and continue cooking until the temperature reaches 233°F (112°C). Do not stop stirring and check the temperature with a cooking thermometer.

Step 8. Pour the hot pink praline filling into the cooled tart shell.

Step 9. Let the tart cool down and set at room temperature for a few hours. Decorate the top of the tart with crushed pink praline and roasted almonds before serving. The pink praline tart should be eaten at room temperature.

Expert tips

• Use a perforated silicone mat, Silpain, and a perforated tart ring for even baking and preserving the original pattern of the tart shell.
• Make the Pink Praline in advance and store it in an airtight container.

How to serve pink praline tart

According to the French chef Eric Lanlard, the best way to serve the Pink Praline tart is with crème fraiche. If you cannot find it, accompany the tart with whipped cream.

Storing & freezing

Store the pink praline tart in an airtight container in the fridge for up to one week. Take it out about 15 minutes before serving, as it tastes best at room temperature.

You can also freeze the baked tart. Wrap it well and freeze for up to 2 months, then thaw overnight in the fridge and bring to room temperature before serving. The pink pralines themselves keep for weeks in an airtight container so that you can make them well in advance.

Recipe FAQ

What is a pink praline tart?
It is a French dessert from Lyon (tarte aux pralines) made of a buttery shortcrust shell filled with pink pralines cooked with cream. The filling sets into a smooth, gooey, sweet-crunchy layer with a bright pink color.

What are pink pralines?
Pink pralines (pralines roses) are whole almonds coated in a hard, bright-pink sugar shell. They are a signature candy of Lyon and are used, crushed, to make this tart, as well as in brioche such as the praluline.

Why is pink praline tart from Lyon?
Pink pralines and the desserts made with them, including the tart and the praluline brioche, are a specialty of Lyon and the surrounding region. You will find them in bakeries all over the city.

Where can I buy pink pralines?
You can make them at home, order crushed pink pralines online, or buy them from bakeries in Lyon, such as Pralus, if you travel there. About 1.5 lb (700 g) of candied almonds is enough for one tart.

Can I make pink praline tart ahead?
Yes. Make the pink pralines in advance and store them in an airtight container. The finished tart keeps for up to a week in the fridge, so it is a good make-ahead party dessert.

How many calories are in a pink praline tart?
One slice has about 439 calories, based on 12 slices per tart. The exact number depends on your ingredients and slice size.

Love tarts? Try these next!

• Pumpkin Pie
• Lemon Meringue Tart
• Chocolate Tart

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on February 18, 2019. It has been revised to include improved content and photos.