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Pink Praline Tart (Tarte Aux Pralines)

Pink Praline Tart.
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Pink praline tart is a French dessert from Lyon made of a buttery shortcrust shell filled with pink pralines cooked with cream into a smooth, gooey filling. It serves a crowd, is easy when you make the pink pralines ahead, and is best served at room temperature.

Ingredients

Scale

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, room temperature 
  • 250 g flour

For the pink praline filling:

  • 350 g Pink Praline
  • 350 g heavy cream, 30% fat

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Instructions

  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. Then add the almond flour, vanilla, salt, and eggs. Mix a little, then finish with the flour. Mix just to combine (do not overmix). Wrap the dough with plastic film and refrigerate overnight.
  2. The next day, heat the oven to 347°F (175°C). Butter an 8-inch (20 cm) tart ring and put aside. Take the dough out of the fridge and roll it out to a thickness of 2 mm. Use the flour if needed. Cut the 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. 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.
  3. 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 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.
  4. Pour the hot pink praline filling into 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. The pink praline tart should be eaten at room temperature.

Notes

  1. Use a perforated silicone mat Silpat, and a perforated tart ring for even baking and to preserve the original pattern of the tart shell.
  2. Make the pink praline in advance and store it in an airtight container.
  3. Store the pink praline tart in the fridge for up to one week. Take the tart out of the fridge 15 minutes before serving.

Nutrition

Find it online: https://www.bakinglikeachef.com/pink-praline-tart/