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Vanilla and Praline Tart
A decadent tart with sweet pastry crust, filled with a layer of homemade praline, a Joconde biscuit with praline and a vanilla ganache. Perfect for birthdays or special occasions, this dessert combines crunch, creaminess and vanilla flavor.
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Cost Breakdown
Critical Success Points
- • Dough resting in the fridge (1 h + 8 h rest)
- • Praline caramelization at 118 °C
- • Blind baking of the tart base
- • Incorporation of the meringue into the Joconde biscuit
- • Complete cooling of the ganache before piping
Safety Warnings
- • The caramel reaches over 150 °C; handle with care to avoid burns.
- • Hot cream can splash; use a hand guard.
- • Wear kitchen gloves when handling the hot pan.
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