Pink praline, this sweet treat consisting of almonds covered in pink boiled sugar, are the basis of the famous praline tart. This dessert from Lyon (France) is made of crushed pink pralines, crème fraîche – and that’s all! An incredibly easy and quick tart to make.
300g crushed pink pralines
250ml full-fat crème fraîche
30g icing sugar
Preheat your oven to 175°C.
Roll out the pastry in a pie dish and prick it with a fork.
Cook the pastry for roughly 15 minutes then leave to cool.
Place the crushed pink pralines, crème fraîche and icing sugar in a saucepan.
Cook for roughly 15 minutes at 115°C. If it hasn’t been cooked for long enough, it will be liquid; conversely, if it is over-cooked, it will be too hard. Use a probe thermometer for best results.
Leave to cool for a few minutes then pour the mixture over the cooked tart base.
Put the tart in the fridge for at least 2 hours.