Praline Cream Tart
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This praline cream tart is my go to dessert when I want something that looks impressive but doesn't keep me in the kitchen all day. With just 25 minutes of prep and 35 minutes in the oven, you'll have a stunning showstopper ready to serve. The combination of buttery pastry, silky praline cream, and a hint of cayenne pepper creates an elegant flavor that tastes far more complicated than it actually is. Pecans bring not only a wonderful crunch but also heart healthy fats and antioxidants to balance out the sweetness. Best of all, most of these ingredients are pantry staples, so you can pull this together without a special trip to the store.
Ella x
Ingredients
- 250pastry dough
- 100butter
- 150sugar
- 3eggs
- 150heavy cream
- 400praline sauce
- 1 teaspoonssalt
- 1 teaspoonsvanilla extract
- 150granulated sugar
- 100water
- 200caramel sauce
- 100 choppedpecans
- 1 teaspoonscinnamon
- 1 teaspoonscayenne pepper
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection setting for even baking.
- 2
Make the pastry dough by combining the butter, sugar, eggs, and salt in a bowl. Mix until the dough comes together, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
Tip: Use a pastry blender or your fingers to work the butter into the sugar.
- 3
Roll out the pastry dough to a thickness of about 3mm. Transfer it to a 23cm tart pan with a removable bottom.
Tip: Use a light touch to prevent the dough from tearing.
- 4
Prick the bottom of the pastry with a fork to prevent it from bubbling up during baking.
Tip: Use a pastry brush to apply a little water to the edges of the pastry.
- 5
Bake the tart for 20 minutes, then reduce the oven temperature to 160°C (320°F) and continue baking for another 10-12 minutes, or until the pastry is golden brown.
Tip: Use a pie shield or foil to protect the pastry from overbrowning.
- 6
Make the praline sauce by combining the praline sauce, heavy cream, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until the sauce thickens and turns a deep amber color.
Tip: Use a candy thermometer to check the temperature of the sauce.
- 7
Pour the praline sauce into the baked tart shell and smooth the top.
Tip: Use a spatula to spread the sauce evenly.
- 8
Make the caramel sauce by combining the granulated sugar, water, and salt in a saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture turns a deep amber color.
Tip: Use a candy thermometer to check the temperature of the sauce.
- 9
Pour the caramel sauce over the praline sauce and smooth the top.
Tip: Use a spatula to spread the sauce evenly.
- 10
Sprinkle the chopped pecans over the top of the tart.
Tip: Use a little extra pecans if you prefer a stronger pecan flavor.
- 11
Drizzle the caramel sauce over the pecans.
Tip: Use a little extra caramel sauce if you prefer a stronger caramel flavor.
- 12
Sprinkle a pinch of cinnamon over the top of the tart.
Tip: Use a little extra cinnamon if you prefer a stronger cinnamon flavor.
- 13
Drizzle a little cayenne pepper over the top of the tart.
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