Name: Pink Praline Tart
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 3/4 cup (180 ml) unbleached all-purpose flour; 1/2 cup (125 ml) ground almonds; 2 tablespoons (30 ml) icing sugar; 1/2 teaspoon (2.5 ml) baking powder; 1/4 teaspoon (1 ml) salt; 1/4 cup (60 ml) unsalted butter, cold and diced; 1 egg; 1 cup (250 ml) sugar; 1 cup (250 ml) blanched almonds, chopped; 1/4 cup (60 ml) water; 10 drops liquid red food coloring (not gel) (optional); 1 1/4 cup (310 ml) 35% cream, warm; 2 tablespoons (30 ml) corn syrup; 2 tablespoons (30 ml) unsalted butter

Preparation

Crust
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a food processor, combine the flour, ground almonds, sugar, baking powder, and salt. Add the butter and pulse until the mixture has the texture of sand. Add the egg. Pulse again until the dough is moistened but still grainy. Press the dough onto the bottom of a 23-cm (9-inch) pie plate with a removable bottom. Bake for 20 to 25 minutes or until the crust is golden brown. Cool completely.  
Filling
- In a saucepan, melt the sugar with the chopped almonds, water, and food coloring. Cook until a candy thermometer reads 126 °C (258 °F). Gradually add the cream and corn syrup. Stir to combine and cook, stirring constantly, until the candy thermometer reads 110 C (230 °F). Add the butter. Stir to combine and pour into the crust. Let cool completely. Store at room temperature.

Pink Praline Tart

Categories

Ingredients

Crust

Filling

Preparation

Crust

Filling

Personal Note