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Praline Tart

Posted by Elodie Gontard on

 Praline Tart



  • Place in a saucepan and, stirring continuously, heat until it coats the back of your wooden spoon - à la nappe.
  • Make a sweet short crust pastry case around 20 to 25cm in diameter and bake blind. When cool, pour the filling into the case. Leave to cool.
  • Serve, for example, with a scoop of vanilla ice cream, Chantilly cream and melted chocolate
  • Bon appetit!

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