Pink Praline Tart (Tarte Aux Pralines)

Pink Praline tart is a festive dessert with a gorgeous presentation and an irresistible taste due to the gooey pink praline filling. You will get oohing and ahhing of your guests and will be begged for the recipe!

Our life is full of firsts. A long time ago, I made my first Pink Praline. Then I was busy with other desserts and completely forgot about those French signature candies.

Pink Praline came up to my mind again when I started planning Valentine's Day desserts. I made a huge batch of Pink Praline.

Then I could not stop: desserts with pink candies came one after another. It started from Ile Flottante With Pink Praline. Then I made a French Souffle. Finally, here is the famous tart with Pink Praline (Tarte aux pralines in French).

Tart with Pink Praline

Do you know why Pink Praline tart is the best party dinner dessert?

First of all, it can really serve the crowd! It is rich! A regular-sized tart (8-ich/20 cm in diameter) serves up to 12 guests.

If you make a bigger tart of 10-inch/25 cm in diameter, you will easily treat 16 people.

Secondly, you will WOW your guests! They will be begging you for the recipe after the first bite.

Thirdly, the tart is simple to make if you make Pink Praline in advance.

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

Pink praline tart recipe

I made the shortcrust pastry, following the classic recipe of Pierre Hermé.

The Pink Praline filling is made of equal parts of two ingredients: Pink Praline and heavy cream.

So, if you want to make the tart bigger than 8-inch/20 cm in diameter, increase the quantity of those two ingredients, but keep 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 candied almonds.

If you do not feel like making Pink Praline at home, you can order crushed Pink Praline on Amazon.

However, if one day you travel to Lyon, France, please, visit one of several places that offer these classic French candies and their 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

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, just accompany the tart with the whipped cream.

Ingredients:

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

For the shortcrust pastry:

• 150 g butter
• 95 g icing sugar
• 30 g almond flour
• 1 pinch of vanilla powder
• 2 g salt
• 60 g eggs
• 250 g flour

For the pink praline filling:

• 350 g pink praline
• 350 g heavy cream

Instructions:

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 to mix till the mixture become homogeneous.

Then add the almond flour...

vanilla, salt and eggs.

Mix a little bit and finish with the flour.

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

Next day, heat the oven to 347 F/175 C. Butter a tart ring of 20 cm in diameter and put aside. Take the dough out of the fridge and roll it out to the 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 the water 0.5 cm high. Then deposit the circle and press it towards strips.

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

To make the pink praline filling, in a large saucepan, place the crushed pink praline and pour the heavy cream.

Bring to a boil and stir constantly for the first 7-10 minutes. Then reduce heat and continue to cook to reach the temperature 233 F/112 C. Do not stop to stir and check the temperature with a cooking thermometer.

Pour the hot pink praline filling in the cooled tart shell.

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. It can be refrigerated for up to a week. The pink praline tart should be eaten at room temperature though.

Expert tips

• Use a perforated silicone mat Silpain and a perforated tart ring for the even baking and original pattern of the tart shell.
• Make the Pink Praline in advance and store them in airtight container.
• Store the Pink Praline Tart in the fridge for up to one week. Take the tart out of the fridge 15 minutes before serving.

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. All posted pictures are mine.