Preheat the oven to 180°C.
For the pastry: place all of the ingredients in a bowl and bring together by hand. Roll into a ball and chill in the fridge for 20 minutes.
Roll the pastry out and line your tart tins. Blind bake in the oven for 10 to 15 minutes.
While the pastry is in the oven, place the pink praline, cream and the butter in a saucepan. Cook for 8 to 10 minutes at a temperature of 105-110 °C, allowing the cream to thicken.
Once the pastry is cooked, allow to cool and then pour in the filling. Transfer to the fridge and chill for 1 hour.
«Check the temperature of the cream using a cook's thermometer.»