Alain Chapel’s Red Praline Tart
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)
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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