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Tarte aux Pralines
Praline Cream Tart
Preparation info
- For
6
- Difficulty
Medium
- Ready in
30 min
Appears in
Published 2008
Ingredients
- Rich sweet shortcrust pastry
250 g - Pralines rouges (red-coloured candied almonds)
100 g
Method
- Roll the pastry out thinly and lay it in a tart tin lined with baking paper.
Bake for .15 minutes at180°C - Melt the pralines rouge in the cream: all the sugar must melt into the cream, leaving only the almonds.