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Pink praline tarts Recipe

Ingredients for people


    For the pastry
  • Plain flour : 250 g
  • Unsalted butter : 175 g
  • Icing sugar : 75 g
  • Egg yolk(s) : 1 whole

  • For the cream
  • Double cream : 300 ml
  • Unsalted butter : 50 g
  • Pink praline(s) : 200 g
Method
  • 1

    Preheat the oven to 180°C.

  • 2

    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.

  • 3

    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.

  • 4

    Once the pastry is cooked, allow to cool and then pour in the filling. Transfer to the fridge and chill for 1 hour.

Chef's tip

«Check the temperature of the cream using a cook's thermometer.»

A classic dessert from Lyon - home made pastry tarts with a pink praline filling.

Rate this recipe :

(12 votes)

  • Preparation  30mins
  • Cooking time  25mins
  • Rest time  1hr30

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