Tarte aux Pralines Lyonnaise

Sébastien Bouillet’s selected Lyon praline tart fills its own almond-and-vanilla pastry with cream and pink pralines. Lyon’s tourism office places the tart among the city’s pastry-shop and bouchon desserts while presenting this particular chef recipe.

Tempered butter mixes with icing sugar and salt before scraped vanilla-pod seeds and almond powder are added. Two eggs enter one at a time, followed by flour, until the pastry becomes compact.

The dough rests overnight in the refrigerator. It is rolled into the tart dish and baked separately before receiving the filling.

Liquid crème fraîche is brought to a boil, then the pralines are heated in it to make the filling. This mixture is poured into the baked pastry, and the filled tart returns briefly to the oven.

The complete tart rests in the refrigerator before being eaten. Its pink-praline filling contrasts with the almond-and-vanilla pastry, giving this selected Lyon dessert a distinct appearance and sweet finish.