Pink praline tart is a must-try specialty of Lyon's pastry scene. Its filling of pink pralines melted in cream is captivating thanks to its smooth texture and irresistible bright pink color. Pink pralines originated in Lyon , France. They were created in the 17th century and are a specialty of the Rhône-Alpes region. Traditionally, a praline is an almond coated in caramelized sugar. The pink version is obtained by adding a natural coloring (often carmine) to the sugar, giving it its characteristic hue. This gluten-free allows you to enjoy this traditional dessert with complete peace of mind, and to top it all off, it's easy to prepare. Its blend of caramelized flavors and crunchy almonds makes it a truly indulgent dessert, and its pink color will impress your guests. So, are you ready to discover this delicious regional tart ? And if you have any pralines left, you can also try the raspberry, white chocolate and praline tiramisu : a pure delight!
Ingredients
Preparation
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Use ready-made shortcrust pastry or make this recipe here . Preheat the oven to 180°C (350°F). Roll out the pastry and line a tart tin. Prick the base with a fork.
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Blind bake for 15 minutes, using baking paper and baking weights or dried beans. Remove the paper and bake for a further 5 minutes to brown lightly.
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To prepare the praline cream: In a saucepan, heat the cream over medium heat with the crushed pink pralines. Stir until completely dissolved and a homogeneous mixture is obtained (approximately 15 minutes).
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Pour the praline cream over the pre-baked tart base and let it rest at room temperature.
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Refrigerate for at least 2 hours to allow the filling to set properly.
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Enjoy this gluten-free pink praline tart, both crunchy and melt-in-your-mouth, while it's nice and chilled!
