The great Lyon dessert in its traditional form: a well-baked shortcrust pastry shell, filled with a glossy mixture of equal parts crushed pink pralines and heavy cream.
Ingredients
- 150 g T55 all-purpose flour
- 75 g unsalted butter
- 35 g powdered sugar
- 1 piece medium egg
- 1 pinch fine salt
- 250 g whole pink almond pralines
- 250 g heavy cream, 35% butterfat
Method
- Take the butter out in advance so it is pliable but still cool. Briefly mix it with the powdered sugar and salt until smooth, without trying to aerate it.
- Incorporate the egg, then add the flour all at once. Mix just until the dough comes together. Smear it once or twice with the palm of your hand to remove streaks of butter, without kneading it.
- Form into a disk, wrap, and chill in the refrigerator until firm. This resting period limits shrinkage during baking.
- Roll out the dough evenly on a lightly floured surface. Line a tart ring or pan of about twenty-two centimeters, carefully pressing the dough into the bottom corner. Trim the edge, prick the bottom, and return to the refrigerator.
- Preheat the oven to one hundred eighty degrees Celsius. Cover the dough with parchment paper and fill with pie weights. Bake until the edges begin to turn golden.
- Remove the paper and weights, then continue baking until the crust is evenly golden and dry. Let it cool in its pan.
- Crush the pink pralines into irregular pieces, small enough to melt into the cream while retaining some almond shards.
- Combine the crushed pralines and cream in a sufficiently tall saucepan. Heat gently, stirring to dissolve the sugar, then bring to a simmer.
- Cook the mixture, stirring regularly with a heat-resistant spatula. Monitor the temperature with a thermometer and remove the pan when the mixture reaches one hundred ten degrees Celsius. Avoid exceeding one hundred twelve degrees Celsius, as the filling would become too firm after cooling.
- Let the large bubbles subside for a few moments, then immediately pour the hot filling into the cold tart shell. Distribute the almond shards without touching the surface more than necessary.
- Let set completely at room temperature, without moving the tart. The filling should become glossy, dense, and supple under the blade, while the crust remains crisp.
- Unmold only after it has cooled completely. Slice with a clean, slightly warmed knife, then serve at room temperature.
Nutrition
Per serving
- Energy
- 539.8 kcal
- Protein
- 8.05 g
- Carbohydrate
- 49.8 g
- Fat
- 34 g
- Fibre
- 3.88 g
- Calcium
- 42.23 mg
- Iron
- 0.29 mg
- Magnesium
- 10.39 mg
