Praline Tart
Ingredients
For the shortcrust pastry:
- 45 g of blond spent grain flour
- 100 g wheat flour
- 60 g of sugar
- 75 g of butter
- 1 egg
- 1 pinch of salt
For garnish:
- 300 g of pink pralines
- 40 cL heavy cream
Preparation
Prepare the dough:
- Mix the two flours in a bowl, pour them on the work surface and make a well.
- Mix the egg, salt and sugar in a bowl and pour this mixture into the well.
- Start working the dough by hand then add the soft butter in the well.
- Mix the dough until it forms a ball.
- Roll out, prick and blind bake the dough in a buttered pie tin for 15 minutes at 180°C.
Prepare the filling:
- Bring the fresh cream to the boil.
- Add the pink pralines and keep boiling for 15 minutes, stirring.
- Reserve over off heat.
- Spread the praline cream on the cooked shortcrust pastry.
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