Pink Praline Tart

Before starting this Pink Praline Tart recipe, organise the necessary ingredients for the almond sweet shortcrust pastry.

For the sweet shortcrust pastry: Place the soft butter in the stand mixer recipient...

... add the icing sugar and beat with the flat beater until the butter is really soft.

Stop the mixer during the mixing process if the butter is stuck on the flat beater.

Add the almond powder and combine gently.

Add the vanilla seeds...

... and the whole eggs, beaten beforehand.

Combine the ingredients until homogeneous.

Add the flour...

... and combine at low speed to prevent the preparation from collapsing.

At this point, the pastry is homogeneous and needs to be refrigerated overnight before use.

Using a scraper, transfer the pastry into a dish...

... then cover with cling film and store in the fridge overnight.

The next day: Remove the pastry from the fridge and roll out with a rolling pin.

Place the pastry on a Silichef XL perforated baking sheet lined with a Silpat baking mat.

Place a stainless steel perforated tart ring over the pastry...

... and cut the pastry along the inside of the ring with a utility knife.

The result should look like this.

Carefully remove the pastry excess.

You should obtain a perfectly neat disc of pastry.

Place the tart ring...

... over the pastry disc.

Gather the pastry scraps together and roll out.

Using a graduated ruler...

... cut a few strips to a width of 2 cm (which is the height of the tart ring).

You'll need 3 strips of pastry to line the ring.

Using a pastry brush, apply a little water along the inner sides of the ring.

Arrange one strip of pastry inside the ring...

... and ease it carefully with your fingers to make it stick.

Repeat with the second strip...

... and press both ends together so they join properly.

Line the remaining gap with the third strip.

The result should look like this.

Apply a little water with the brush over the sides of the tart.

Slide a knife along the rim of the ring...

... to remove the pastry excess.

Bake the pastry case in a preheated oven at 180°C (gas 4)...

... for 12 minutes.

Gently release the tart from the ring.

Bake for a further 2 or 3 minutes. Remove from oven and leave to cool at room temperature.

For the pink praline filling: Organise all the necessary ingredients.

Place the pink pralines in a small processor...

... and grind into a coarse powder.

The result should be as shown in the photo. If you're using chopped pink pralines, grind them a little until coarse.

Pour the ground pink pralines in a saucepan...

... and add the whipping cream.

Place on the heat...

... and stir regularly while monitoring the temperature with a digital thermometer with probe.

Add red colouring powder with the tip of a knife...

... and combine with a whisk until the temperature reaches 112°C. Make sure the probe isn't in contact with the bottom of the pan. Only the tip of the probe should be immersed.

When the preparation reaches 112°C, remove the pan from the heat and wait until there are no more bubbles before filling the pastry case.

Scrape the sides of the pan to collect as much preparation as possible.

Leave to cool at room temperature for 2 or 3 hours before serving or refrigerate if you're making the tart in advance. Enjoy!