Here’s the long-awaited recipe for the delightful pink praline tart that has won over my family and colleagues alike.<\/p>\n
For 8 servings:<\/p>\n
– Flour: 250 grams
\n– Salted butter: 70 grams
\n– Eggs: 2
\n– Milk (or water): 5 cl
\n– Active dry yeast: 1 packet
\n– A pinch of salt<\/p>\n
Total time: 1 hour 30 minutes<\/p>\n
– Prep time: 30 minutes
\n– Cooking time: 30 minutes<\/p>\n
Start by placing the flour, salt (if needed), sugar, and yeast in a large mixing bowl and combine them dry. Create a well in the center of the mixture and add the milk or water, blending well. Next, incorporate the eggs and knead (using a spatula) until the mixture forms a relatively firm dough. Cut the softened butter into small pieces and fold them into the dough in three batches, mixing with the spatula until the mixture is fairly uniform (this should take about 5 to 10 minutes).<\/p>\n
Place the dough into a baking dish (a tart mold lined with parchment paper): the dough will gradually spread out in the mold during the resting period. Allow it to rise for 30 to 50 minutes in a warm place (for example, in an oven preheated for 5 minutes at 50\u00b0C). This method cuts the dough’s rising time in half (it should double in size). Finish spreading the dough in the tart mold using your palm and fingers (flour them if necessary) and set aside.<\/p>\n
Preheat the oven to 150\u00b0C (300\u00b0F). Crush the pralines (you can use a mixer or break them with a hammer inside a sealed freezer bag), then evenly distribute them over the dough. Spread the thick cream over the pralines. Place in the oven and bake for 25 to 30 minutes. Remove from the oven and let cool completely before enjoying.<\/p>\n\n\n