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Recipe · Lyonnais
Tarte aux pralines roses de Lyon
Lyon pink praline tart
⏱ 60 minServes 8Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1homemade pie dough
400 g (14 oz)crushed pink pralines (sugar-coated almonds)
300 ml (1¼ cups)heavy cream
30 g (1 oz)butter
- 1 homemade pie dough
- 400 g (14 oz) crushed pink pralines (sugar-coated almonds)
- 300 ml (1¼ cups) heavy cream
- 30 g (1 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line a tart pan with the dough and prick the base.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Blind-bake for 15 minutes at 180°C (350°F).
- Roughly crush the pralines (leave a few pieces whole).
- Melt the cream and pralines together in a saucepan over low heat.
- Bring to a simmer and cook for 5 minutes until partly dissolved.
- Stir in the butter off the heat.
- Pour into the blind-baked shell.
- Bake for 10 minutes at 180°C (350°F) until bubbling.
- Let cool completely; the filling will set.
- Slice with a knife dipped in hot water.
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