Description
French praline tart offers a luxurious blend of buttery pastry and caramelized nutty filling that whispers elegance. Silky smooth praline cream nestled in a crisp, golden crust promises pure indulgence you’ll savor with each sublime bite.
Ingredients
Scale
Main Ingredients:
- 500 grams (17.6 ounces) pink pralines
- 500 milliliters (16.9 fluid ounces) full-fat cream (e.g., crème fleurette)
Instructions
- Create a delicate pâte sablée by combining all-purpose flour (250 grams or ), powdered sugar (100 grams or ), and a pinch of salt in a mixing bowl.
- Cut cold unsalted butter (125 grams or ) into small cubes and integrate into the dry ingredients, working with fingertips until the mixture resembles coarse breadcrumbs.
- Add one egg yolk and pure vanilla extract, gently mixing to form a cohesive dough. Incorporate minimal cold milk (15 milliliters or 0.5 fluid ounces) if needed to help bind the ingredients.
- Wrap the dough in plastic film and refrigerate for 30 minutes to allow the butter to firm and flavors to meld.
- Remove chilled dough and roll out on a lightly floured surface to approximately 3 millimeters (0.12 inches) thickness, carefully draping into a 25 centimeter (9.8 inches) tart pan.
- Trim excess pastry edges and gently pierce the base with a fork to prevent air bubbles. Return to refrigerator for an additional 15 minutes.
- Preheat the oven to 180°C (350°F) and blind bake the tart shell for 15-20 minutes until light golden. Allow to cool completely.
- For the praline caramel, combine pink pralines (200 grams or ) with heavy cream (100 milliliters or 3.4 fluid ounces) in a heavy-bottomed saucepan.
- Heat the mixture over medium heat, stirring continuously until pralines completely dissolve and the caramel reaches 112°C (233°F) on a candy thermometer.
- Remove from heat and let the caramel cool slightly for 5-7 minutes to prevent cracking when poured.
- Carefully pour the warm praline caramel into the prepared tart shell, ensuring even distribution.
- Refrigerate the tart for a minimum of 2 hours to allow the caramel to set and develop a rich, glossy texture.
- Before serving, let the tart rest at room temperature for 10 minutes. Optionally garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Chilling the dough twice helps prevent shrinkage and ensures a crisp, flaky pastry base during baking.
- Use a candy thermometer for precise temperature control when making the praline caramel to achieve the perfect consistency.
- Pink pralines provide a unique, sweet, and slightly nutty flavor that distinguishes this tart from traditional caramel desserts.
- Pricking the tart base prevents air bubbles and helps create an even, smooth surface for the caramel filling.
- Allow the caramel to cool slightly before pouring to prevent cracking and ensure a smooth, glossy finish.
- Serve directly from the refrigerator to maintain the tart’s delicate texture and optimal flavor profile.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 435 kcal
- Sugar: 32 g
- Sodium: 85 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg