‘PRALINE ROSE’ TARTS
This recipe is a speciality of Lyon, the gastronomic capital of France. As well as its unusual mix of texture, it also looks fabulous with its bright pink colours. Serves 6 Prep time: 15 mins, plus chilling time Cooking time: 15 mins 275g praline rose, plus an extra 75g for decorating 225ml single cream 25g golden icing sugar 6 blind-baked sweet shortcrust pastry cases, each in individual 10cm diameter tart tins pink edible glitter, to decorate
1Using a pestle and mortar, crush 275g of praline finely. Alternatively, put the praline into a plastic food bag and crush by hitting it with a rolling pin.
2Place the crushed praline in a large pan with the cream and icing sugar. Bring to the boil, stirring, then leave to simmer for 15 minutes.
3Pour the mixture evenly into the cooked pastry cases. Allow to cool, then refrigerate for at least 2 hours. Roughly crush the remaining praline and use to decorate the tarts.
4Finally, dust with pink edible glitter. A generous spoonful of crème fraîche will cut through to the sweetness of this classic tart.