Best 7 Salted Almond Praline 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.

ALMOND PRALINE

Steps:

• Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
• Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

SALTED ALMOND PRALINE 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. pur into crust. 2. Bake in 325F over 35 minutes or until center is nearly set when gently shaken. Cook on rack 30 minutes. Loosen crust from side of pan, but do not removed. Chill at least 2 hours. Remove tart from pan. top with whipped cream, Salted Almond Praline, and berries. Almond Crust: Preheat oven to 325F. In food processor combine broken cinnamon graham rackers, toasted almond slices and sugar. Cover; process until finely ground. Add softened butter. Pulse to combine. Press into bottom and sides of 10-inch fluted tart pan with removable bottom. Chill 15 minutes. palace on foil-lined baking sheet. Bake 20 minutes or until lightly browned; cool. Salted Almond Praline: preheat ove to 325F. line baking pan with foil and spray with nonstick cooking spray. In bowl combine almonds, sugar, melted butter water, ground cinnamon, and sea salt. Spread evenly in pan. Bake 20 minutes or until golden brown. Cool completely on rack. Break into pieces.

MAPLE POTS DE CRèME WITH ALMOND PRALINE

Steps:

• For praline:
• Preheat oven to 375°F. Scatter almonds on small rimmed baking sheet. Bake almonds until golden brown, about 3 minutes. Remove from oven. Push almonds together in 4-inch square on sheet and cool.
• Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel evenly over almonds, coating completely. Let stand until cold and hard, about 30 minutes. Break praline into pieces or process to coarse crumbs. DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
• For custard:
• Preheat oven to 325°F.
• Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan. Whisk yolks, both sugars, extract, and salt in medium bowl to blend. Gradually whisk in cream. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake custards until center is just set, about 35 minutes. Transfer to work surface; let stand 15 minutes. Chill uncovered until cold, at least 2 hours. Cover; chill overnight.
• Sprinkle praline over custards.

MINIATURE ALMOND TARTS

Steps:

• In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.

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:

• To make Salted Almond Praline: Preheat oven to 325 degrees F. Line baking pan with foil and spray with nonstick cooking spray. In bowl combine sliced almonds, sugar, melted butter, water, ground cinnamon and sea salt. Spread evenly in pan. Bake 20 minutes or until golden brown. Cool completely on rack. Break into pieces or bite-sized pieces. Set aside and to be used as a crumbled topping. May be made up to 3 days in advance.
• To make Almond Crust: Almond Crust Preheat oven to 325 degrees F. In food processor combine broken cinnamon graham crackers, toasted sliced almonds and sugar. Cover; process until finely ground. Add 1/3 cup softened butter. Pulse to combine. Press into bottom and sides of 10-inch fluted tart pan with removable bottom. Chill 15 minutes. Place on foil-lined baking sheet. Bake 20 minutes or until lightly browned; cool.
• To complete the Tart: In saucepan combine 8 ounce cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining 4 ounces cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Fold in sour cream and extract. Beat in egg and yolk until combined. Pour into crust.
• Bake tart in a 325 degrees F oven 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.