Tarte aux pralines

What to get ready

• Flour 720 g
• Unsalted butter 480 g
• Powdered sugar 280 g
• Chicken eggs 8
• Sliced almonds 720 g
• Sugar 720 g
• Fresh cream 600 ml
• Beetroot 140 g

Method

1. 1 Knead the flour with cold butter, powdered sugar, and one egg, then refrigerate for 1 hour.
2. 2 Roll out the dough in the mold and bake for 20 minutes at 180 degrees with a heavy bean on top.
3. 3 Baking the bottom of the pastry blind is mandatory; if the bottom isn't cooked through, the runny filling will make the crust soggy.
4. 4 To make pink pralines, coat almonds in a syrup made with sugar and beetroot juice three times.
5. 5 Crush the pralines into coarse crumbs and simmer with fresh cream for 8 minutes until the crumbs dissolve into a thick, pink sauce.
6. 6 Pour the sauce into the baked pastry shells, refrigerate for 3 hours until the sauce sets, and then cut with a warm knife.

With an appliance

• Air fryer 1 hr 46 min

  For step 2: spray oil on the tart crust, place a heavy layer of bean paste, then run a hot air oven at 195 degrees for 13 minutes, rotating the mold at minute 7; the crust dries quickly, so large molds may need to be divided into two smaller tarts.