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Pink Praline Tart Lyon tarte aux pralines roses

Tarte aux Prâlines Roses

David Scott Allen | Cocoa & Lavender
An elegant but simple dessert for your New Year’s Eve fête or a romantic Valentine’s dinner!
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine French
Servings 10 People

Ingredients
  

  • 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 cream (35%) plus additional for serving

Instructions
 

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.
Keyword Almonds, French Desserts, Tartes, Tarts
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