Home Sweet Pink Praline Tart

Pink Praline Tart

Difficulté : Easy
Catégorie : Sweet
Cout : Affordable
After making the pink chocolates “homemade”, I promised you recipes that would contain them. So here is the unavoidable pink praline tart, a specialty of the Lyon region. The result is really appealing! A pie with a beautiful red color, like a love apple, with a crispy texture thanks to the sweet and soft pastry, tender and crunchy thanks to the cooked cream of pralines and its crushed almonds.  This pie is totally immoral, but at the same time, why resist the temptation to bite into it to discover its unexpected flavors?  

Recipe for the pink praline pie (for a 18cm circle)
Sweet dough:
  • 210g of flour
  • 125g of soft butter
  • 25g of almond powder
  • 50g of egg (an average egg weighs 50g…)
  • 1 pinch of salt
  • 35g of powdered sugar
  • 250g of crushed pink chocolates (recipe HERE)
  • 250g of heavy cream at 40% fat content

Start by making the sweet dough.You’ll only need half the dough, but it’s easier to make the whole thing. You can freeze the other half! Place all ingredients except the egg in a bowl or in the bowl of a food processor.

Beat with the leaf of the robot (this is the K) until the butter is incorporated. 

The whole thing looks like sand. At this point, add the beaten egg.

Turn on again just to incorporate the beaten egg but no more!

Place the dough on a piece of parchment paper.

Place another sheet on top of the dough and roll out with a rolling pin to a thickness of about 2-3mm. If necessary, lightly flour the dough. 

If it’s hot at home, chill the dough so that it can be handled. Place the rolled out dough on the circle, itself placed on the parchment paper. Don’t forget to grease the inside of your circle. 

Place the dough inside the circle, making sure you have a nice right angle.

Cut the dough with a knife. 

Here we go! A beautiful circle well filled (dark) with dough! 

Place cling film (special for microwaves) on the dough and fill the bag with flour. Close the small bundle so that it fills the entire dough. 

A little tip! I’ve noticed that many baking sheets bend in the oven. This creates a gap between the plate and the circle. If you have seen this phenomenon at home, the easiest way to do it is to put the circle with the parchment paper in a mold with a removable rim. The plate that holds the circle will not be able to twist and the whole thing will stay perfect! 

Bake at 180°C for about 20 minutes. Remove the small bag of flour and prick the dough with a fork. Bake again for 15-20 minutes. 

The dough should be nicely browned. Take it out and carefully break it up. Place the baked dough on a baking rack. 

Put the 40% heavy cream and the crushed pink pralines in a large saucepan. 

Mix and place over moderate heat.  

The cream will quickly liquefy. 

Bring to a boil, then while stirring, heat the cream to 112°C. At this temperature, the cream will have the perfect texture and softness as it cools. 

Pour the cream (red at this point) into the baked pastry base. 

Let cool completely to room temperature and then enjoy! 

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