🥧 Pink praline tart

8 servings · prep 20 min · cook 25 min

Ingredients

• 1 shortcrust pastry
• 250 g pink pralines
• 200 ml cream
• A little butter

Method

1. Line a tin with the pastry and blind-bake.
2. Melt the pralines with the cream.
3. Pour the praline mixture into the tart shell.
4. Set in the fridge; serve warm or cold.

Adapted from Paul Bocuse

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