Praline Cream Tart

Preparation

Step 1: Blind bake the shortcrust base

Preheat the oven to 180°C. Roll out the shortcrust pastry into a buttered 24 cm tart tin, prick the base with a fork and line with parchment paper filled with baking beans. Blind bake for 15 minutes.

Remove the paper and beans, then bake for 5 to 7 more minutes until the base is nicely golden. Let it cool while you prepare the cream.

Step 2: Make the praline cream

In a saucepan, bring the milk and cream to a simmer. Meanwhile, whisk the eggs, yolks and sugar with the cornstarch until smooth.

Pour the hot liquid over the mixture while whisking, then pour everything back into the saucepan. Thicken over low heat, stirring constantly, until the cream coats the back of a spoon.

Step 3: Add the praline

Off the heat, stir in the praline paste and the butter cut into small pieces. Mix until perfectly smooth and glossy.

Fold in the crushed pink pralines, keeping a handful for decoration. Let it cool slightly before filling.

Step 4: Fill and bake the tart

Pour the praline cream over the pre-baked crust and smooth the surface with a spatula.

Bake at 160°C for 12 to 15 minutes: the cream should be set but still slightly wobbly in the center. Take the tart out of the oven and let it come back to room temperature.

Step 5: Chill and decorate

Refrigerate the tart for at least 2 hours so the cream sets firmly.

Scatter the crushed pink pralines over the top just before serving. Enjoy well chilled, cut into even slices.