Salted Almond Parline Tart Recipes

SALTED ALMOND PRALINE CAKE

Steps:

• Preheat oven to 340°F (170°C).
• Liberally butter a 9-inch cake pan. Line the bottom with a circle of parchment, then the sides of the pan with 2-inch strips; butter the parchment.
• Place the almonds on a baking tray and toast them until golden, about 10 minutes. Cool.
• In a large bowl, beat eggs and sugar until light and creamy. Add vanilla, butter, flour, baking powder, and salt, and mix well. Pour into the prepared cake pan.
• Bake for 25 minutes, or until a wooden skewer comes out clean.
• Reset the oven to 400°F (200°C).
• 10 minutes before the cake is done, place butter, sugar, and milk in a pot and bring to a boil. Let simmer for five minutes then add the almonds. Spread the almond mixture on top of the cake, even it out with a spatula, and sprinkle with some flaky sea salt.
• Return the cake to the oven and bake the cake for another 10 minutes. The top should be bubbly and golden.
• Cool briefly on a wire rack. Use a very sharp knife to cut around the edge of the cake before it is cold, as the praline topping sets very quickly.
• Turn it out onto the rack to finish cooling.

CHOCOLATE & HAZELNUT PRALINE TART

Steps:

• Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
• Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
• When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.

SALTED ALMOND PRALINE TART

Steps:

• Preheat oven to 325° F. Prepare Almond Crust. In saucepan combine 8 ounces of the cream cheese and white chocolate. Stir over low heat until melted. In bowl beat remaining cream cheese with an electric mixer on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Beat in egg and yolk until combined. Pour into crust.
• Bake for 35 minutes or until center in nearly set when gently shaken. Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove. Chill at least 2 hours. Remove tart from pan. Top with whipped cream, Salted Almond Praline, and berries. Salted Almond Praline
• Preheat oven to 325°F. Line an 8x8x2-inch baking pan with foil; grease foil. Set aside. In a small bowl combine almonds, sugar, melted butter, water, cinnamon, and sea salt. Spread mixture evenly in prepared pan. Bake 20 minutes or until golden. Cool completely on a wire rack. Break into shards or bite-sized pieces. Store in an airtight container for up to 3 days. Almond Crust
• Preheat oven to 325°F. In a food processor combine broken cinnamon graham crackers, almonds, and sugar. Cover and process until finely ground. Add butter. Process just until combined. Press into bottom and sides of a 10-inch fluted tart pan that has a removable bottom. Chill for 15 minutes. Place on foil-lined baking sheet. Bake about 20 minutes or until lightly browned; cool.

SALTED ALMOND PARLINE TART

Steps:

• 1. Prepare crust. In saucepan combine 8 oz. cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Beat in sour cream and extract until combined. Beat in egg and yolk until combined. Pour into crust. 2. Bake in 325 F oven 35 mins. or until center is nearly set when gently shaken. Cool on rack 30 mins. Loosen crust from side of pan, but do not remove. Chill at least 2 hrs. Remove tart from pan. Top with Whipped Cream, Salted Almond Praline and Berries. Almond Crust: Preheat oven to 325F. In food processor combine 2 1/2 cups broken cinnamon graham crackers, 1 cup toasted sliced almonds, and 1/3 cup sugar. Cover; process until finely ground. Add 1/3 cup softened butter. Pulse to combine. Press into bottom and sides of a 10-inch Fluted tart pan with removable bottom. Chill 15 mins. Place on foil-lined baking sheet. Bake 20 mins or until lightly browned; cool. Salted Almond Praline: Preheat oven to 325F. Line baking pan with foil and spray with nonstick cooking spray. In bowl, combine 1 cup sliced almonds, 1/2 cup sugar, 2 Tbsp. melted butter, 1 Tbsp. watr, 1 tsp. ground cinnamon, and 1/2 tsp sea salt. Spread evenly in pan. Bake 20 mins or until golden brown. Cool completely on rack. Break into pieces