Pretty in Pink Praline Tart a Dessert from Lyon for Valentines
A little more than a year ago, I had a nice e-chat with my friend Romain, who writes The Food Trotter. He had just moved from Paris to Lyon and told me of some of the local specialities, one being the iconic Lyonnaise Tarte aux Prâlines Roses (Pink Praline Tart). So naturally, I was intrigued, and that intrigue led to an obsessive desire to try my hand at making one.
That led me to do some research. There are many recipes online for this tart — each one different from the other — and I didn’t know where to begin trusting any one of them. Continue reading here to see whether David trusts a kitchen gadget (i.e. a thermometer) or Grandmère’s intuition. Remember: Think Pink for Valentine’s Day!
Tarte aux Prâlines Roses
- 8 3/4 oz Flour
- 11 tbsp Unsalted Butter
- 3 oz Confectioner’s Sugar
- 1 oz Almond Flour
- 1 Egg
- 12 oz Prâlines Roses
- 1 1/2 cups Heavy Whipping Cream plus additional for serving
For the Crust:
- Preheat oven to 350°F. In the bowl of a food processor fitted with the steel blade, mix together the flour, butter, confectioners sugar, almond flour, and egg; pulse until it comes together as a ball of dough.
- Press the dough into a 9-inch tart pan. You will most likely have some leftover dough (which you can use to make a few small, jam-filled cookies). Prick the bottom of the crust all over with a fork; line the pastry with aluminium foil and fill with pie weights or dried beans. Bake the tart shell for 20 minutes,
- Remove the foil and weights and bake another 15-20 minutes until fully golden. Set aside to cool.
For the Filling:
- Place the pralines in the food processor and pulse/process until they resemble sand — much pinker than the sands of Bermuda!
- Mix the cream with the ground pralines and bring to a boil. Reduce the heat and keep at a low boil, stirring constantly until the bubbles start getting very large and glossy. The large bubbles are the key to knowing it is at the right temperature.
- Pour the mixture into the prepared crust, and allow it to cool. Keep refrigerated until just before you are ready to serve. A little lightly sweetened whipped cream is the perfect accompaniment.