Alain Chapel’s Red Praline Tart

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Credit: Mathilde de l'Ecotais
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Ingredients (4 people)

Preparing the tart crust

  • 5 1/4 ounces flour (150 g)
  • 2 1/4 ounces butter (62 g)
  • 2 ounces confectioners’ sugar (55 g)
  • 3 egg yolks

Preparing the batter and filling the tart

  • 5 1/4 ounces red pralines (150 g)
  • 5 1/4 ounces heavy cream (150 g)

Instructions

Step 1: Preparing the tart crust

Mix all of the ingredients. The dough must be homogenous but not too elastic. Refrigerate for 2 hours.

Roll out the dough to 1/10 inch (2 mm), line a greased tart ring with it, and bake in a 320°F (160°C) oven.

Step 2: Preparing the batter and filling the tart

Pound the red pralines coarsely. Bring the heavy cream to a boil, and fold into the pounded pralines. Cook this batter until it reaches 219°F (104°C). Fill the tart crust to the top.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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