Praline Tiffin
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Let me share one of my favorite desserts with you: Praline Tiffin. This elegant yet surprisingly simple treat comes together in just 55 minutes, making it perfect for when you want something impressive without spending all day in the kitchen. The star ingredient is blanched almonds, which pack protein and healthy fats that keep you satisfied long after dessert. What I love most is how affordable it is to make at home compared to buying from a fancy bakery, and honestly, yours will taste even better. The creamy praline layers combined with those toasted almonds create such a luxurious flavor that your guests will never believe how easy it was to make.
Ella x
Ingredients
- 250all-purpose flour
- 120 softenedbutter
- 400 castersugar
- 3large eggs
- 350 fullmilk
- 150 fullheavy cream
- 1 nullvanilla extract
- 5 tablespoonsalt
- 100 softenedpraline syrup
- 200 blanchedalmonds
- 50 softenedpalm sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Prepare the pastry crust by combining the flour, salt, and butter in a bowl. Mix until the dough comes together, then wrap it in plastic wrap and refrigerate for 10 minutes.
Tip: Use a light touch to prevent the butter from becoming too cold.
- 2
Roll out the pastry dough to a thickness of 3mm. Place it in a 20cm square baking dish and trim the edges.
Tip: Make sure the dough is evenly spread and the edges are smooth.
- 3
In a separate bowl, whisk together the milk, cream, sugar, eggs, vanilla extract, and praline syrup until well combined.
Tip: Be patient and whisk until the sugar is fully dissolved.
- 4
Pour the milk mixture over the pastry crust and smooth the top.
Tip: Use a spatula to remove any air pockets that may have formed.
- 5
Arrange the almonds in a single layer over the custard.
Tip: Make sure the almonds are evenly spaced and not overlapping.
- 6
Bake the tiffin for 30-35 minutes, or until the pastry is golden brown and the custard is set.
Tip: Check the tiffin after 25 minutes and cover the edges with foil if they are browning too quickly.
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