Pink praline tart with fresh raspberry drizzle Recipe

A shortcrust pastry tart with a pink praline cream filling served with a fresh raspberry drizzle.

  • Preparation
  • Cooking time
  • Rest time
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(12 votes) 4.1/5

Les ingrédients

Pour people
  • For the pastry
  • Plain flour : 250 g
  • Unsalted butter : 175 g
  • Icing sugar : 75 g
  • Egg yolk(s) : 1 whole
  • Semi-skimmed milk : 50 ml
  • For the cream
  • Double cream : 300 ml
  • Pink praline(s) : 200 g
  • Unsalted butter : 50 g
  • For the coulis
  • Frozen raspberries : 100 g
  • Caster sugar : 30 g
  • Water : 100 ml


  • ETAPE 1

    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.

Chef's tip

«If possible, allow the pastry to rest in the fridge for a short while before rolling out to line the tart tin.»

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