Praline Cream Tart
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A rich and creamy tart filled with a praline sauce and topped with a layer of caramelized sugar.
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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