Tarte aux Pralines Roses de Lyon

Ingredients

• 160 g plain flour
• 80 g cold salted butter, diced
• 40 g caster sugar
• 1 egg yolk
• 1 to 2 tbsp cold water
• 350 g pink pralines (pralines roses de Lyon)
• 300 ml double cream
• 30 g unsalted butter
• 1 tbsp clear honey

Before you cook

• Rub the cold salted butter into the flour and caster sugar until the mixture resembles breadcrumbs.
• Mix in the egg yolk and just enough cold water to bring the dough together, then flatten it into a disc and chill for 30 minutes.
• Crush the pink pralines coarsely in a bag with a rolling pin, leaving some pieces the size of a pea.
• Butter a 22 cm loose-bottomed tart tin.

Steps

1. Heat the oven to 170C fan.
2. Roll the chilled dough to 3 mm and line the tart tin, pressing it well into the base edge.
3. Prick the base, line it with paper and baking beans, and chill for 15 minutes.
4. Bake blind for 20 minutes, then lift out the beans and paper and bake for 8 more minutes until the shell is pale gold and dry.
5. Set the shell aside to cool in its tin.
6. Put the crushed pralines, double cream, the 30 g unsalted butter and the honey in a heavy saucepan.
7. Warm over medium-low heat, stirring constantly with a spatula, until the sugar coating dissolves and the mixture turns bright pink.
8. Keep cooking and stirring, scraping the base, until the mixture reaches 110C on a thermometer and coats the spatula thickly, about 10 to 12 minutes.
9. Take the pan off the heat and let the filling stand for two minutes to settle.
10. Pour the hot praline cream into the cooled tart shell and tilt to level it.
11. Leave the tart at room temperature for at least three hours to set to a soft chewy fudge.
12. Release the ring and cut into small wedges, as it is very rich.