Pink Praline from Lyon

Ingredients / 10 people

10 sweet pastry tart shells

400g pink praline

250g double cream

3 sheets of jelly

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

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.

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

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

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