Pink Praline Bliss Tart using a Cecotec
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge in the delightful decadence of a Praline Tart, a sweet symphony that marries the rich, buttery crust with the heavenly pink pralines that dance like confetti on your taste buds. Originating from the charming streets of France, this tart is not just a dessert; it's an experience that takes you on a culinary journey through time. The pink pralines, made from sugar and almonds, were first created in the 17th century and have since become a staple in French patisseries. As you whip up this treat, imagine the laughter of pastry chefs in bustling markets, sharing tips and secrets over a cup of coffee. With a luscious whipped cream filling that envelops the tart, this dessert is perfect for any celebration or simply to brighten up your day. So grab your apron and get ready to impress your guests with this stunning creation that’s as delightful to behold as it is to devour!
Ingredients
- 200 g Pink praline
Steps
Dough
- Preheat the oven at 175°C.
- Roll out the Shortcrust pastry.
- Transfer the content of the workplan in a baking dish.
- Blind bake the Shortcrust pastry
- Cook in the oven at 175°C during 20min.
Filling
- Add 200 g of pink praline in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl over some dough.
Baking
- Cook in the oven at 175°C during 10min.
- Cook in the oven at 175°C during 5min.
- Let the tart cool completely before serving.
- Serve Cold.
