Praline Tart

Discover the Delights of a Praline Tart: A Sweet Symphony of Flavors

There’s something about the combination of a buttery crust and sweet, nutty filling that whispers indulgence. Today, we’re diving into the delightful world of praline tart—a classic dessert that blends creamy caramel with the crunch of pink pralines, all encased in a crisp, sweet shortcrust pastry. If you’re ready to treat yourself and your loved ones, this praline tart recipe is the perfect adventure into classic French baking.

Ingredients

For the Sweet Shortcrust Pastry (Pâte Sablée):

• 250 g flour
• 75 g icing sugar
• A large pinch of salt
• 1/2 tsp natural vanilla extract
• 125 g cold butter, cubed
• 1 large egg yolk
• About 5 cl of milk

For the Praline Caramel:

• 500 g pink pralines
• 500 ml full-fat cream (e.g., crème fleurette)

Directions

1. Prepare the Pâte Sablée:
   • In a bowl, combine the flour, icing sugar, and salt.
   • Add the cold, cubed butter to the bowl and blend using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs.
   • Stir in the egg yolk and vanilla extract. Gradually add milk, kneading lightly until the dough forms. Avoid overworking to keep the pastry tender.
   • Wrap the dough in cling film and chill in the refrigerator for 30 minutes to relax the gluten.
2. Shape the tart:
   • Once chilled, roll out the dough on a lightly floured surface to a thickness of about 3mm.
   • Gently lift and place the dough into a 25 cm tart tin. Press it into the edges and trim any excess. Prick the base all over with a fork to prevent bubbling, and chill in the fridge for another 30 minutes.
3. Make the Praline Caramel:
   • In a saucepan, combine the pink pralines and cream. Heat the mixture over medium heat, stirring constantly, until the pralines are completely dissolved and the mixture reaches 112°C.
   • Remove from heat and let the caramel cool slightly, just enough to stop bubbling but still pourable.
4. Assemble the tart:
   • Pour the warm praline caramel into the chilled tart shell. Spread it evenly with the back of a spoon or a spatula.
   • Refrigerate the tart for at least 2 hours until the filling is set and firm.
5. Serving:
   • Slice the tart while cold for neat, sharp slices. Serve as is or elevate it with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutritional Information

• Prep Time: 40 minutes
• Cooking Time: 10 minutes
• Total Time: 3 hours
• Calories: 540 kcal per serving
• Servings: 8

This praline tart, with its luxurious praline caramel and butter-rich crust, promises to be the centerpiece of any dining table. Whether it’s a special occasion or a simple family dessert, it’s sure to impress. Enjoy the harmonious blend of textures and flavors that only a dessert so decadent can offer.

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