Pink Praline Tart
Pink Praline Tart
Ingredients
- 3/4 cup (180 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) ground almonds
- 2 tablespoons (30 ml) icing sugar
- 1/2 teaspoon (2.5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 1/4 cup (60 ml) unsalted butter, cold and diced
- 1 egg
- 1 cup (250 ml) sugar
- 1 cup (250 ml) blanched almonds, chopped
- 1/4 cup (60 ml) water
- 10 drops liquid red food coloring (not gel) (optional)
- 1 1/4 cup (310 ml) 35% cream, warm
- 2 tablespoons (30 ml) corn syrup
- 2 tablespoons (30 ml) unsalted butter
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a food processor, combine the flour, ground almonds, sugar, baking powder, and salt. Add the butter and pulse until the mixture has the texture of sand. Add the egg. Pulse again until the dough is moistened but still grainy. Press the dough onto the bottom of a 23-cm (9-inch) pie plate with a removable bottom. Bake for 20 to 25 minutes or until the crust is golden brown. Cool completely.
Pink Praline Tart