Praline Tart — French praline tart
A praline tart is a French dessert built on the canonical praline-and-chocolate pairing: a shortcrust shell filled with a layer of pink praline (caramelised crushed almonds tinted red, a Lyonnaise specialty) or a smooth chocolate ganache built on praline paste, often topped with caramelised hazelnuts.
i. Origin & history
The Lyonnaise tarte aux pralines roses is a regional specialty — the pink praline is the local food obsession of Lyon. The praline-and-chocolate version is more widespread across France.
ii. Ingredients
Makes 10 servings · scroll the side panel to adjust
- 1 blind-baked sweet shortcrust tart shell (23 cm)
- 200 g praline paste
- 250 ml double cream
- 100 g dark chocolate
- 2 eggs
- 60 g sugar
- 30 g unsalted butter
- 50 g whole caramelised hazelnuts, to top
iii. Method
- Make filling: warm cream; pour over chopped chocolate; stir to a smooth ganache. Beat in praline paste, then eggs (one at a time), sugar and butter to a smooth filling.
- Pour into the cooled tart shell. Bake at 160 °C for 22-25 min — the centre should still jiggle slightly.
- Cool completely. Top with caramelised hazelnuts. Slice with a warm knife.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Tarte aux pralines roses is the canonical Lyon version. Praline-chocolate tart is the version described here. Modern praline tarts sometimes include a layer of caramel.
vi. Common questions
What is praline tart?
Praline Tart is french praline tart, from french cuisine.
Where is praline tart from?
Praline Tart is from the french dessert tradition; the recipe and history are detailed above.
How long does praline tart keep?
See the storage note in the Quick facts panel: 3 days refrigerated.