Ingredients for the pastry: 

- 320 g butter (soft) 
- 5 tsp salt 
- 200 g icing sugar 
- 66 g ground almonds 
- 2 eggs 
- 533 g flour 
- 1 vanilla bean

Ingredients for the filling: 
- 500 g whipping cream 
- 500 g French pink pralines

The day before, prepare the pastry:

  • following the order given, combine the butter, sugar and salt. Cut the vanilla bean in half vertically. Scrape the seeds from the inside of the bean. Stir into the butter/sugar mixture. Then, add the almonds ans stir to combine.
  • Add the eggs one by one, then add the flour and stir until you obtain a homogenous mixture.
  • Knead the pastry until it forms a compact mass.
  • Wrap in plastic and refrigerate overnight.

The next day:

Cook the pastry:

  • Preheat the oven to 160°C
  • Roll out the pastry and cut into a circle the size of your tart pan.
  • Bake for 30 minutes at 160°C

Prepare the filling:

  • Bring the cream to the boil in a large saucepan.
  • Add the pralines and boil for 104°
  • Carefully pour the mixture into the baked tart shell
  • Bake the tart for 5 minutes in a 200°C oven.
  • Refrigerate for 4 h before serving... and savour!

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