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Pink Praline Tart (Tarte Aux Pralines)

Pink Praline Tart.
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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!



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

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.


  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 to mix till the mixture becomes 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.

  2. 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 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 0.5 cm high. Then, deposit the circle and press it towards the strips. Bake the tart shell on a 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.

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


  1. Use a perforated silicone mat Silpat, and a perforated tart ring for the even baking and original pattern of the tart shell.
  2. Make the Pink Praline in advance and store them 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.





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