The Lyon Miam Factory presents the recipe for the famous "Tarte à la Praline" from Lyon...100% sweet !

Attention to sugar-lovers! To make a great Tarte à la Praline, follow the recipe of Sébastien Bouillet, the famous French pastry chef.

  • Sébastien Bouillet, chocolatier


Ingredients for the dough :
 - 320g of butter (warm)
 - 5g dof salt
 - 200g of icing sugar
 - 66g od almond pouder
 - 2 eggs
 - 533g of flour
 - 1 vanilla bean
Ingredients for the mix :
 - 500g of liquide fresh creme
 - 500g of french pink pralines

The evening before, prepare the dough :

  • In this order, mix: the butter with the icing sugar and the salt. Open the vanilla bean. With a knife, scratch the inside of the bean to extract the past. Mix it to the dough. Then, add the almond pouder and mix again.
  • Add the eggs one by one while mixing until you get a consistent and compact mix.
  • Keep the mix in the refrigerator the whole night, covered by a plastic film.

On D-Day :

Cook the paste:

  • Preheat the oven at160°C (thermostat 5)
  • Position the paste in the appropriate dishafter rooling out the dough.
  • Cook for 30 minutes at 160°C (th. 5)

Prepare the mix:

  • Boil the fresh creme in a large saucepan.
  • add the pink pralines and let it mix heat for around 5-10 minutes
  • Pour the mix in the paste delicately
  • Cook the tart 5 minutes in the oven heated at 200°C.
  • Let it rest 4h in the refrigerator and savour !

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