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The dessert, Regional

Pink praline tart

Pink praline tart is a Lyon dessert made of shortcrust pastry topped with a pink cream of melted pralines, for 6 people. It takes 35 minutes of active work, is made in the morning for the evening, rates as easy, and costs €2.10 per person. The key is a short baking time for the cream, so it keeps its pink color and soft texture.

A pink praline tart, the colorful star of Lyon, with its pink cream tasting of almond sugar, brings a little joy to the table.

Pink praline tart
For
6 people
Work
35 min
Total time
2 h 10
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.10
Calories per person
490 kcalcalculated by Kiloach, your weight coach

Under its bright pink color, this tart hides a soft cream tasting of almond sugar, set on a crisp shortcrust base. The contrast between the crunchy crust and the melting filling, topped with crushed praline bits, is what makes it special. It's a dessert that stands out without asking for any complicated technique.

It fits naturally on a family dinner table or at a gathering with friends, especially in winter or spring when you want a dessert that's a change from chocolate. Its color makes an impression the moment it reaches the table, and kids love it just as much as adults. A simple meal beforehand is all you need to let it shine.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 15 min
  2. The same day 3 steps, 55 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

Make the shortcrust pastry the day before and let it rest in the fridge. In the morning, blind bake the crust, prepare the praline cream and bake the filled tart. Just before guests arrive, scatter the last crushed pralines on top, then slice and serve at room temperature for dessert.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Powdered sugaroften in the pantry 50 g
  • Pink pralines 200 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 125 g
  • Egg 1
  • Thick heavy cream 25 cl
  • Heavy whipping cream 20 cl

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the cold butter into the flour, powdered sugar and a pinch of salt, add the egg, form a ball and let it rest in the fridge. 15 min

    For a crisper crust, work the dough with your fingertips without kneading it.

The same dayDuring the day, whenever you get a moment.

  1. Roll out the dough into a tart pan, prick the base and blind bake for 20 minutes at 180°C. 25 min

    Cover the dough with parchment paper and dried beans, it stays nice and flat.

  2. Crush the pralines and melt them gently into the two hot creams while stirring, until you get a smooth pink cream. 15 min

    Save a few praline pieces for decoration, they add texture.

  3. Pour the cream over the tart base and bake for 15 minutes at 180°C. 15 min

    The cream should just barely simmer, overbaking it would fade the color.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let the tart cool, then sprinkle with crushed pralines.

    Add the pralines while the cream is still warm, they stick better.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice the tart and serve it at room temperature.

    Dip the knife in hot water, the slices come out clean.

Our tips to get it right

  • Use good quality pink pralines, they give the cream its color and flavor, overly sweet or artificially colored pralines give a duller result.
  • Let the shortcrust pastry cool completely before filling it if you skip a full blind bake, it stays crisper under the cream.
  • Take the tart out of the fridge at least 30 minutes before serving, the praline cream tastes much better at room temperature than cold.

The variations

  • Replace part of the heavy cream with mascarpone for a denser, richer texture.
  • For a nut free version, check the ingredients of your pink pralines, some brands contain nuts and others don't.
  • For kids, bake the tart as small individual tartlets, they cook faster and are easy to serve at the end of a meal.

What to serve it with

  • A scoop of vanilla ice cream
  • A coffee or a light tea
  • A few fresh berries

Storage

The tart keeps 2 to 3 days in the fridge in a sealed container. It doesn't freeze well because of the cream. Take it out ahead of time to serve it at room temperature, never straight from the cold.

Questions about this recipe

Can you replace the pink pralines with something else?

Pink pralines give the tart its signature color and flavor, there's no real equivalent substitute. You can adjust the amount depending on how strong you want the flavor to be.

Why isn't my praline cream pink enough?

The color comes directly from the pralines you use, some brands are more vividly colored than others. Overbaking can also dull the color, so keep an eye on the 15 minutes in the oven.

How do you present this tart nicely for guests?

Scatter the crushed pralines right before serving so they keep their crunch and shine. You can also add a few whole pralines in the center for a neater look.

Can kids help make this tart?

Yes, crushing the pralines in a kitchen towel is a fun and safe task for kids. They can also scatter the pralines over the cream before serving.

Can a pink praline tart be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the day before, 1 step, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a pink praline tart?

Allow 2 h 10 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a pink praline tart?

About 490 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pink praline tart cost?

About €2.10 per person, that's €12.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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