- 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