A shortcrust pastry tart with a pink praline cream filling served with a fresh raspberry drizzle.
Preheat the oven to 180°C.
For the pastry: place all of the pastry ingredients in a bowl and mix by hand. Form a ball and then roll the pastry out and line your tart tin. Cover the pastry with a sheet of baking parchment and then fill with baking beans. Blind bake in the oven for 10-12 minutes.
Whilst the pastry is cooking, place the cream, butter and pink praline in a saucepan. Bring to a temperate of 105-110°C and cook for 5 to 6 minutes.
Allow the pastry to cool and then fill with the pink praline mixture. Chill for 1 hour.
Place the raspberries, sugar and water in a food processor and blend until smooth. Pass the drizzle through a fine sieve to remove the raspberry seeds.
Serve the pink praline tart with the raspberry drizzle.
«If possible, allow the pastry to rest in the fridge for a short while before rolling out to line the tart tin.»