Pink Praline Tart

This is actually my 2nd attempt is making these tarts. I had an episode of epic kitchen fail during my very 1st attempt. So what went wrong? I did not cook the pink praline cream long enuff resulting the tart falling apart when I tried to slice it. I do not have the luxury of owning a thermometer. I am basically using my senses and instinct to judge. If you have a thermometer, please use it to ensure you get it right. If you do not own a thermometer, you just have to trust your gut. Lol!

This is a very gorgeous looking tart. I initially doubt and said to myself, "will it tastes as good as it looks?" As soon as I took the 1st bite, my doubts went straight into amazement! This is a sweet, creamy and nutty tart. When my daughters saw the look on my face, they grabbed and devoured almost everything. Fortunately, I managed to save 1 just for photoshoot.

The pink parline cream mixture is traditionally made with a large pie crust. I thought of doing something different and used a puff pastry instead. The tricky part is, you have to blind bake the pastry 1st as the pink parline cream mixture will be cooked separately. It takes a bit of effort with trying and testing to get it right. Once you get it right, you will be enjoying this underrated beautiful tarts. Let's get started with the recipe.


(Make 6 tarts)

  • Puff Pastry, 200g or More

  • Egg Light Beaten, 1 For Egg Wash

  • Pink Praline, 300g + More For Garnishing

  • Heavy Cream, 300g


  • Muffin Tin

  • Oven

  • Heavy Sauce Pot

  • Pie Weights


  1. Please visit my "How To Make Pink Praline" page for the recipe.

  2. Roll out puff pastry to a rectangle with about 1/8 inch thickness.

  3. Roll into a log shape, tucking tightly as you roll.

  4. Divide into 6 equal pieces.

  5. Grease muffin tin lightly with canola or vegetable oil.

  6. Place 1 piece of the puff pastry into the muffin mold cut side up.

  7. Using your thumb and flatten into a disc.

  8. Using your fingers, spread the disc to the sides of the mold.

  9. Pressing and pulling, until it forms the mold fully.

  10. *Make sure all the sides are fully in contact with the walls of the mold.*

  11. Repeat the process for the remaining puff pastry.

  12. Using a fork, gently poke holes on the base of the puff pastries.

  13. *This is to ensure the puff pastries will not puff up during baking process.*

  14. Chill in the fridge to harden up for at least 1 hr.

  15. Preheat oven to 180 degree celsius or 360 fahrenheit.

  16. Line oven safe plastic film, parchment paper or aluminium foil on the puff pastries.

  17. Add pie weights onto the plastic or paper.

  18. If you do not have pie weights, you can use uncooked rice or even dried beans.

  19. We are blind baking the puff pastries.

  20. Wack into the oven and bake for 20 mins.

  21. Remove from oven and remove the pie weights along with the plastic, paper or foil.

  22. Brush the puff pastries with egg wash.

  23. Wack into the oven again and bake for an additional 15 mins or until golden brown.

  24. Remove from oven and set aside to cool.

  25. Lightly crush pink praline with a pestle and mortar into coarse pieces.

  26. Transfer into a sauce pot.

  27. Add in cream

  28. Bring the heat up to medium.

  29. Stir to combine well.

  30. Cook for about 10 mins or until the sauce has thickened.

  31. *Stir every couple of mins to prevent burning and cream from boiling over.*

  32. After the 10th min mark, turn the heat down to low and continue cooking for another 20 mins or until the mixture has thickened.

  33. If you have a thermometer, the temperature should read 110 degree celsius or 230 fahrenheit.

  34. *Stir every couple of mins to prevent burning and cream from boiling over.*

  35. The mixture should be glossy, thick and bright red in color. It should also reduced by 1/3.

  36. If the mixture is not cooked enuff, it will fall apart.

  37. Transfer the mixture into each individual puff pastries.

  38. Set aside to cool down to room temperature.

  39. Garnish with some chopped pink parline.

  40. Serve immediately.

#pinkpraline #puffpastry #indulgence

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