Step 1:
Pre-bake the tart shells for 12 minutes at 150°C, in a previously heated oven.

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Step 2:
Heat the cream and the pralines (keep some for decoration) until there is no more coating around the almond. Strain and add the jelly.

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Step 3:
Pour the mixture into the pre-baked pastry shells and place the pink pralines on top.

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Step 4:
Bake for 30 minutes and leave to cool.

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