Dessert Tart

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Bocuse’s Pink Praline Tart

A recipe by Paul Bocuse
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The Pink Praline Tart ! Learn how to make this French gourmet tart, a recipe by the great chef Bocuse

FX (François-xavier)

About this recipe

If you remember my previous recipe, the Pink Pralines (HERE), I told those Candied Almonds are delicious treats, but can also be used in desserts

Well, this is what we are going to see with this recipe !

Bocuse’s Pink Praline Tart

This is a recipe from Lyon (France), which I am surprised to see so many people to love it. I really thought you would need to be local to Lyon to like this tart, but turns out, all my Californian friends love it

Bocuse’s Pink Praline Tart

A tart we are going to make together, and that you should try at least once !!

Bocuse’s Pink Praline Tart

La Tarte à la Praline à Lyon

If you visit Lyon, you will see that Pink Pralines are pretty much sold everywhere

Here, in the "Halles" (food market), you will see a lot of desserts that use pink pralines

Jocteur
Halles de Lyon Paul Bocuse
102 Cours Lafayette
69003 Lyon

Bocuse’s Pink Praline TartBocuse’s Pink Praline Tart

Source of the recipe

This is a recipe that I learned at the Bocuse Institute, see the post HERE

Bocuse’s Pink Praline TartBocuse’s Pink Praline TartBocuse’s Pink Praline TartBocuse’s Pink Praline TartBocuse’s Pink Praline TartBocuse’s Pink Praline Tart

Modifications to the original recipe

I modified a few things...

● I modernized the tart by creating this 2-color shell, but you don't have to

Bocuse’s Pink Praline Tart

Chef: Paul Bocuse Skill: Intermediaire Level Cuisine: French Cuisine Courses: Dessert, Tart,  Staples: Europe, France, Lyon
Ingredients

  • For a 8.26" (or 8 17/64" or 21 cm) in diameter cake pan

  •   ¾ Cup Creamed Sweetened Short Pastry (260 grams). For the recipe, see HERE
  •    11 oz Pink Candied Pralines (300 grams). For the recipe, see HERE
  •   1 ⅓ Cup Cream (300 grams)
  •   1 Tablespoon Glucose syrup (30 grams)
  • Optional
  •   A few drops of Almond Extract

  • For a 7.08" (or 7 3/32" or 18 cm) in diameter cake pan

  •   ⅔ Cup Creamed Sweetened Short Pastry (191 grams). For the recipe, see HERE
  •    ½lbs Pink Candied Pralines (220.4 grams). For the recipe, see HERE
  •   1 Cup Cream (220.4 grams)
  •   1 Tablespoon Glucose syrup (22 grams)
  • Optional
  •   A few drops of Almond Extract

  • For a 9.05" (or 9 1/16" or 23 cm) in diameter cake pan

  •   1 Cup Creamed Sweetened Short Pastry (311.8 grams). For the recipe, see HERE
  •    ¾lbs Pink Candied Pralines (359.8 grams). For the recipe, see HERE
  •   1 ½ Cup Cream (359.8 grams)
  •   2 Tablespoons Glucose syrup (35.9 grams)
  • Optional
  •   A few drops of Almond Extract

  • For a 9.84" (or 9 27/32" or 25 cm) in diameter cake pan

  •   1 ¼ Cup Creamed Sweetened Short Pastry (368.4 grams). For the recipe, see HERE
  •   1 lbs 15 oz Pink Candied Pralines (425.1 grams). For the recipe, see HERE
  •   2 Cups Cream (425.1 grams)
  •   2 Tablespoons Glucose syrup (42.5 grams)
  • Optional
  •   A few drops of Almond Extract
    • You will need...
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    Steps

    Result

    That's it! Store in the refrigerator

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    The other recipes for Tarts

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    Benoit Castel’s French Mendiant Tart (chocolate and nuts)

    Nicolas Agraz’s Meyer Lemon Tart

    Deep Dish Apple Hazelnut Pie

    Christophe Michalak’s Key Lime Pie

    Pierre Hermé’s Fig, Raspberries and Port Tart

    The Strawberry Tart

    The Washington Apple (Le Meilleur Pâtissier, episode 2)

    Parisian Flan Pie

    The French Rhubarb Raspberry Tart

    Philippe Conticini’s Rhubarb Tart

    Claire Heitzler’s Rhubarb Strawberry Tart

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    Bocuse’s Pink Praline Tart

    Bocuse’s Pink Pralines (Lyonnaise candied almonds)

    Paul Bocuse’s Potatoes Gratin (Gratin Dauphinois)

    Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

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