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Try SavoraTarte aux Pralines Roses (Pink Praline Tart)
A stunning French tart featuring a crisp, buttery shortcrust pastry filled with a vibrant pink praline ganache. This showstopper dessert is sure to impress with its unique flavor and beautiful appearance.
Ingredients
- All-purpose flour250 g
- Unsalted butter125 g
- Icing sugar50 g
- Egg yolk1
- 2-3 tbsp Cold water
- Pink pralines300 g
- Heavy cream200 ml
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Learn MoreMethod
Prepare the pâte sablée (shortcrust pastry): In a large bowl, combine the flour and icing sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, mixing until the dough just comes together. Be careful not to overmix.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C).
On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess.
Prick the bottom of the tart shell with a fork and bake for 20-25 minutes, or until golden brown. Let cool completely.
Prepare the praline ganache: In a saucepan, combine the pink pralines and heavy cream.
Heat over medium heat, stirring constantly, until the pralines are melted and the mixture is smooth.
Pour the praline ganache into the cooled tart shell.
Refrigerate for at least 2 hours, or until the ganache is set.
Serve chilled and enjoy!
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