For the crust
60 g butter
35 g powdered sugar
15 g powdered almonds
100 g flour
1 egg (60 g)
For the praline cream
100 g cream
100 g good-quality pink pralines
2 15 cm square stainless steel bottomless pastry molds
The day before
Cream the butter. Add the powdered sugar and the powdered almonds then add 25 g of flour, the egg, and then
the remaining flour. Do not over-knead the pie crust.
Put under plastic wrap and store in the refrigerator.
Preheat the oven to 180 °C (th. 6).
Roll out the crust to 3 mm thickness. Then lay out inside the stainless steel pastry molds which have been placed
on silicone cooking sheets and put into the oven on the rack.
Cook for 18 minutes.
Crush the pralines as finely as possible.
Boil the cream in a saucepan. Remove from heat, add the pink pralines and melt while mixing with a whisk.
Pour this preparation onto the square crusts.
Put in the oven and cook until the praline cream begins to bubble.
Cool before removing from the cooking sheets.
Head of an establishment of quality since 1905. Richard Seve, awarded best patissier of the year 1999 in the Rhône-Alpes region, is a trendsetter yet is faithful to traditional recipes. Do not miss the opportunity to taste this establishment’s authentic praline tarts, or its speciality sweets : L [...]Read more