I want to make it clear that you shouldn't be afraid of the ingredients... What makes it delicious is its richness... in every sense of the word! So, yes, you need butter and cream... In baking, every ingredient is important.
Ingredients (for 1 pie, about 8 people)
For the praline cream
- 30 cl of liquid cream
- 50 g butter
- 200 g of crushed pink pralines
Preparation
- Preheat oven to 350°F / 180°C.
- Roll out the shortcrust pastry and place it in a pie dish. Cover it with parchment paper, then add dried beans, uncooked rice, or ceramic balls for blind baking.
- Bake for about 15 minutes, until the pastry is golden brown.
- In a saucepan, heat the cream, butter, and pralines until simmering. Continue cooking for about ten minutes, stirring occasionally.
- Spread the praline cream over the baked tart base and let it cool in the refrigerator. As the butter cools, it will solidify, giving the cream an almost compact texture.
- This recipe can be made into tartlets or petits fours.
