Photograph of the finished Tarte aux pralines

France · Bánh tart kem hạnh nhân hồng

Tarte aux pralines

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Unsalted butter Unsalted butter 1.1 lb
  • Photograph of Powdered sugar Powdered sugar 9.9 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Sliced almonds Sliced almonds 1.6 lb
  • Photograph of Sugar Sugar 1.6 lb
  • Photograph of Fresh cream Fresh cream 2 ½ cups
  • Photograph of Beetroot Beetroot 4.9 oz

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.

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