Pink Praline from Lyon
Pre-bake the tart shells for 12 minutes at 150°C, in a previously heated oven.
Heat the cream and the pralines (keep some for decoration) until there is no more coating around the almond. Strain and add the jelly.
Pour the mixture into the pre-baked pastry shells and place the pink pralines on top.
Bake for 30 minutes and leave to cool.