Praline Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Here's my favorite way to impress guests without spending hours in the kitchen. This praline tart comes together in just 55 minutes and uses simple pantry staples, so it won't break the bank. The pecans are packed with heart healthy monounsaturated fats and antioxidants, making this indulgence feel a little bit more virtuous. The buttery crust pairs perfectly with that rich, gooey praline filling that melts on your tongue. Trust me, once you master this recipe, you'll be making it constantly for every occasion.
Ella x
Ingredients
- 250 gall-purpose flour(for the pastry crust)
- 150 gunsalted butter(for the pastry crust)
- 100 ggranulated sugar
- 50 glight brown sugar
- 2 nulleggs
- 50 mlheavy cream
- 1 gsalt
- 150 gpecan halves
- 1 mlvanilla extract
- 20 gmuscovado sugar
- 100 mlwater
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a baking sheet lined with parchment paper to prevent sticking.
- 2
Make the pastry crust: In a medium bowl, whisk together the flour, salt, and brown sugar. Add the cold butter and, using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Gradually pour in the water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for 10 minutes.
- 3
Roll out the chilled pastry dough to a thickness of about 3 mm. Transfer the dough to a 23 cm (9 in) tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
- 4
Prick the bottom of the pastry crust with a fork to prevent it from bubbling up during baking. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
- 5
Remove the parchment paper and pie weights or beans. Return the tart to the oven and bake for an additional 10 minutes, or until the pastry is golden brown.
- 6
Make the praline filling: In a small saucepan, combine the granulated sugar, muscovado sugar, and 20g of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture turns a deep amber color.
- 7
Remove the saucepan from the heat and carefully whisk in the heavy cream and melted butter. Add the pecan halves and vanilla extract, and stir to combine. Pour the praline filling into the baked tart shell and smooth the top with a spatula.
- 8
Bake the tart for an additional 10-12 minutes, or until the filling is bubbly and the edges are golden brown.
- 9
Remove the tart from the oven and let it cool completely on a wire rack.
- 10
Once the tart has cooled, use a sharp knife to loosen it from the pan. Slice the tart into 6-8 pieces and serve.
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