Description
Imagine sinking your teeth into the luxurious texture of a Tarte aux Pralines, where the rich sweetness of pink praline caramel meets the crisp, buttery base of a homemade pâte sablée. This classic French dessert transforms simple ingredients into an elegant tart that’s as pleasing to the eye as it is to the palate.
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
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)
Instructions
Prepare the Pâte Sablée: In a bowl, mix flour, icing sugar, and salt. Add cold, cubed butter and blend until the mixture resembles breadcrumbs. Incorporate the egg yolk and vanilla extract. Gradually add milk until the dough forms. Chill for 30 minutes.
Roll out the dough on a floured surface and line a 25 cm tart tin. Prick the base with a fork and chill again.
Make the Praline Caramel: In a saucepan, combine pink pralines with cream and heat until the pralines dissolve completely and the mixture reaches 112°C, stirring constantly.
Let the caramel cool slightly before pouring into the prepared tart shell.
Chill the tart in the refrigerator for at least 2 hours.
Serve chilled, optionally with whipped cream or ice cream.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 540 kcal