Tarte aux Pralines RosesLyon Pink Praline Tart

Make sweet pastry

• 1 Cream 90 g softened butter and 50 g icing sugar in a bowl.
• 2 Add 1 pastry egg and mix well.
• 3 Sift in 180 g flour and 1 pinch salt and cut together with a spatula until no dry flour remains; continue once combined.

Rest the pastry

• 1 Flatten into a disc, wrap and refrigerate for 30 minutes.

Make pink pralines

• 1 MeanwhileMake the pink pralines while the dough rests.
• 2 Dry-toast 120 g almonds over medium heat until fragrant and remove.
• 3 In the same pan heat 150 g praline sugar, 40 ml water and 2 tiny ear-spoon measures red coloring over medium heat until large bubbles form and it thickens.
• 4 Return almonds and stir constantly with a wooden spoon. Once sugar crystallizes white and partly melts again, coating almonds in deep rose, turn off.

Cool pralines and preheat

• 1 Spread pralines without overlapping on parchment and cool completely.
• 2 Begin preheating the oven to 180°C.

Line the tart tin

• 1 Roll on a floured surface to a circle about 24 cm across and 3 mm thick; line the tin.
• 2 Prick the base with a fork and trim excess edges.

Blind-bake the shell

• 1 Bake empty at 180°C for 20–25 minutes until evenly golden.
• 2 Cool in the tin.

Make praline cream

• 1 Put cooled pralines in a sturdy bag and coarsely crush with a rolling pin.
• 2 Heat crushed pralines and 200 ml cream over medium heat, stirring constantly, and reduce for 8–10 minutes.

Fill the shell

• 1 Pour hot filling into the blind-baked shell and level the surface.

Chill until set

• 1 Cool at room temperature, then refrigerate for 2 hours.
• 2 It is ready when firm enough to slice.