Buttery Praline Tart Recipe: Sweet Nutty Magic in Every Bite
Indulgence reaches new heights with this decadent praline tart that promises pure dessert bliss.
Layers of rich, buttery goodness melt seamlessly on your palate, creating an unforgettable experience.
Nutty caramelized pecans bring a delightful crunch to every single bite of this heavenly tart.
The golden-brown surface hints at the extraordinary flavors waiting to be savored beneath.
Silky smooth textures dance with deep caramel notes, making this dessert a true showstopper.
Elegant yet uncomplicated, this praline tart delivers a luxurious treat that requires minimal effort but produces maximum satisfaction.
One slice will transport you to a world of sweet, nutty perfection that lingers long after the last crumb disappears.
Quick Recipe Overview
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Calories: 430 kcal
Servings: 9
What Goes Into a Praline Tart
For Pastry Base:
Flour: Provides the structure and body for the tart shell, choose high-quality all-purpose flour for a smooth texture.
Icing Sugar: Adds delicate sweetness and helps create a tender, crumbly pastry crust.
Salt: Enhances overall flavor and balances the sweetness of the tart.
Butter: Creates rich, flaky layers and delivers a luxurious mouthfeel, use cold, high-fat European-style butter for best results.
Egg Yolk: Binds the dough and adds richness and golden color to the pastry.
Vanilla Extract: Introduces warm, aromatic depth to the tart shell, opt for pure vanilla for the most authentic flavor.
Milk: Helps achieve the perfect dough consistency, use whole milk for extra creaminess.
For Praline Caramel Filling:
Pink Pralines: Provide a unique, crunchy texture and distinctive nutty-caramel flavor, select high-quality French-style pralines.
Heavy Cream: Creates a smooth, luxurious caramel base and helps dissolve the pralines completely.
For Optional Serving:
Whipped Cream: Offers a light, airy contrast to the rich tart, freshly whipped is always best.
Ice Cream: Provides a cool, creamy accompaniment that complements the praline caramel flavors.
Praline Tart Tools That Work Best
Large mixing bowl: Essential for combining dry ingredients and creating dough.
Measuring cups and spoons: Precise measurements for accurate recipe results.
Pastry blender or food processor: Perfect for cutting butter into flour mixture.
Fork: Helpful for pricking tart base and mixing ingredients.
Rolling pin: Needed to roll out the dough evenly.
25 cm tart tin: Specific pan for shaping and baking the tart.
Saucepan: Used for preparing praline caramel.
Whisk or wooden spoon: For stirring caramel while heating.
Digital thermometer: Ensures precise caramel temperature.
Cooling rack: Allows tart to cool properly after preparation.
Tart Assembly Guide for Flawless Layers
Dough Foundation A soft, crumbly base that melts in your mouth begins with combining flour, powdered sugar, and a pinch of salt in a mixing bowl.
Butter Transformation Gently work cold butter into the dry ingredients until the mixture looks like delicate breadcrumbs, creating a texture that promises incredible flavor.
Egg Embrace Blend egg yolk and vanilla into the crumbly mix, adding just enough milk to form a smooth, cohesive dough that feels like silk between your fingers.
Chilling Moment Let the dough rest in the refrigerator, allowing its flavors to mingle and develop a rich, elegant character.
Tart Shell Creation Roll out the chilled dough on a lightly floured surface, carefully draping it into a tart pan and creating delicate edges that whisper of homemade perfection.
Praline Caramel Alchemy Gently heat pink pralines with cream, transforming them into a luxurious golden caramel that promises to enchant every taste bud.
Final Flourish Pour the warm caramel into the prepared shell, then chill until the tart sets into a dreamy dessert that speaks of French pastry magic.
Boosting Your Tart: Flavor Tips
Creative Twists and Pro Tips
Roast chopped nuts like almonds or pistachios and sprinkle them over the tart for extra crunch and depth of flavor.
Use a candy thermometer for precise temperature control, ensuring your praline caramel reaches the perfect consistency without burning.
Wrap the tart tightly in plastic wrap and store in the refrigerator for up to 3 days, keeping the texture smooth and preventing flavor absorption from other foods.
Swap traditional wheat flour with almond or rice flour to create a delicious gluten-free version of this classic French dessert.
Drizzle melted dark chocolate or dust with cocoa powder just before serving to elevate the visual appeal and add a luxurious touch to your praline tart.
Slice and Serve That Tart Beautifully
Pair with Creamy Companions: Serve alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement the rich praline caramel flavor.
Garnish with Elegant Touches: Sprinkle crushed pink pralines or toasted almond slivers on top for added crunch and visual appeal.
Create a Dessert Platter: Arrange small slices of the tart with fresh berries or a light raspberry coulis to balance the sweetness and add a vibrant color contrast.
Enjoy with Beverage Pairings: Complement the tart's caramel notes with a hot espresso, sweet dessert wine, or a delicate herbal tea for a complete sensory experience.
Save Your Praline Tart the Right Way
Refrigerate Wisely: Store the praline tart in an airtight container in the refrigerator for up to 3-4 days to maintain its delicate texture and rich flavor.
Freeze for Later: Wrap the tart tightly in plastic wrap and aluminum foil to freeze for up to 2 weeks, ensuring no moisture or freezer odors penetrate the delicate dessert.
Serve with Care: Remove the tart from the refrigerator 10-15 minutes before serving to allow it to soften slightly, enhancing its creamy caramel texture and releasing full flavors.
Prevent Sogginess: Keep the tart away from strong-smelling foods in the refrigerator to preserve its distinctive praline taste and prevent absorption of unwanted odors.
Rich chocolate praline tart delivers a luxurious French dessert experience with intense cocoa and nutty caramel notes. Chocolate lovers will find this elegant pastry irresistible when you savor its complex layers of flavor.
Ingredients
Scale
500 g (17.6 oz) pink pralines
500 ml (16.9 fl oz) full-fat cream (e.g., crème fleurette)
1 pinch salt
4 tbsps unsalted butter
200 g (7.05 oz) unsalted butter
200 g (7.05 oz) whole milk powder
1 shortcrust pastry base (homemade or store-bought)
50 g (1.76 oz) powdered sugar
Instructions
Pastry Preparation: Blend flour, powdered sugar, and salt in a mixing bowl, then incorporate cold butter cubes using fingertips until the mixture resembles coarse breadcrumbs.
Dough Formation: Introduce egg yolk and vanilla extract, gently combining to create a cohesive dough. Add minimal cold milk if necessary to bind ingredients. Wrap in plastic film and chill for 30 minutes to solidify butter and enhance flavors.
Tart Shell Crafting: Roll out chilled dough on a floured surface to 3 millimeters thickness, carefully draping into a tart pan. Trim excess pastry, pierce base with a fork, and refrigerate for an additional 15 minutes.
Blind Baking: Preheat oven to 180°C. Bake the tart shell for 15-20 minutes until light golden, then allow to cool completely.
Praline Caramel Creation: In a heavy-bottomed saucepan, combine pink pralines and heavy cream. Heat over medium temperature, stirring continuously until pralines dissolve and caramel reaches 112°C on a candy thermometer.
Caramel Setting: Remove from heat and let caramel cool for 5-7 minutes to prevent cracking. Pour carefully into the prepared tart shell, ensuring even distribution.
Chilling and Serving: Refrigerate the tart for a minimum of 2 hours to set the caramel. Before serving, let rest at room temperature for 10 minutes. Optionally garnish with whipped cream or vanilla ice cream.
Notes
Chill Dough Strategically: Refrigerating the pastry twice prevents shrinkage and ensures a crisp, flaky crust that holds its shape perfectly during baking.
Monitor Caramel Temperature Precisely: Use a candy thermometer to hit the exact 112°C (233°F) for a smooth, glossy praline caramel without burning or crystallizing.
Handle Pastry with Cold Hands: Work quickly and use cool fingertips when mixing butter into flour to maintain small, distinct butter pieces that create a tender, light texture.
Rest Before Serving: Allowing the tart to sit at room temperature for 10 minutes helps the caramel soften slightly and enhances the overall flavor and texture of the dessert.
Degree: Certificate in Food and Beverage Management
Focus: Essential knowledge of recipe development, ingredient sourcing, and food business basics.
Mia Reynolds fell in love with baking as a teenager experimenting in her family kitchen. Her passion took her to New England Culinary Institute, where she learned practical pastry techniques, and later to Community College of Vermont to deepen her understanding of food management.
Mia combines clear, simple baking instructions with heartwarming stories, making home baking approachable for everyone.
Mia Reynolds
Food Writer & Home Cooking Specialist
Expertise
Easy Home Baking, Recipe Writing and Storytelling, Local and Seasonal Ingredients, Baking for Beginners
Education
New England Culinary Institute (NECI), Montpelier, Vermont
Community College of Vermont, Winooski, Vermont
Mia Reynolds fell in love with baking as a teenager experimenting in her family kitchen. Her passion took her to New England Culinary Institute, where she learned practical pastry techniques, and later to Community College of Vermont to deepen her understanding of food management.
Mia combines clear, simple baking instructions with heartwarming stories, making home baking approachable for everyone.