Tarte aux Prâlines Roses
An elegant but simple dessert for your New Year’s Eve fête or a romantic Valentine’s dinner!
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.
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