Pink praline tart and ile flottante recipe from Mimi Thorisson

hellomagazine.com

"The pink praline tart is such a delight to make. Pink pralines are old-fashioned candies – you’ll need almonds, water, sugar and red food colouring. They are so delicious, vintage-looking and pretty in pink. You’ll be using these candies by crushing them in your food processor or with a mortar and pestle, to make the praline tart. They can be easily stored in a glass jar. This recipe (see below) is a simplified version – I was very happy with the result. Save a few pralines to drizzle on the ‘oeufs à la neige’. You can also buy pink pralines at selected fine stores," says Mimi.

Pink praline tart:

80 almonds
160 grs sugar
140 grs water
3 drops red food colouring
100 ml crème fraîche

Shortcrust pastry (bought from store) or homemade (see recipe below)

Step 1: Make the pink pralines – simple version

On a medium heat, mix almonds, water, sugar and red food colouring in a pan. Do not stir until the water starts to boil, then you can start swirling the pan gently. When the liquid starts to thicken (after approx 5 minutes), stir continuously until you feel a caramel texture. Take away from heat on/off and stir until the sugar crystallizes. Put almonds on parchment paper and let them cool. This process can take up to 12-15 minutes. Pre-heat oven 180° degrees celsius. Roll out pastry on a floured surface and line the tart baking pan (I use a small 20 cm pan), and place parchment paper with marbles (or any oven-proof weights). Pre-bake your shortcrust pastry approx 15 minutes. Set aside

In a food processor, smash pink pralines into chunky bits. In a pan, add pralines and crème fraîche, boil gently for 15 minutes until the mixture is thick and glossy. Leave to cool for 5 minutes and pour in the pastry shell. Leave to cool and refrigerate for 1 hour.

Easy shortcrust pastry:

125 grs plain flour
60 ml water
90 grs butter
1/4 tsp salt

Mix water with salt in a large bowl. Slice butter into cubes. Mix all ingredients together, ‘working’ the dough 5 minutes. Shape into a ball, wrap with cling film and place in the fridge for at leat an hour.

Ile flottante:

3 eggs yolks
175 ml milk
1 vanilla pod (or 1 tsp vanilla essence)
75 grs sugar

For egg whites:

3 egg whites
40 grs caster sugar (for egg whites)
1/4 tsp salt

Separate egg whites and egg yolks. In a saucepan, add milk, sugar and vanilla – bring to a gentle boil. Take off the heat and whisk in the egg yolks. Bring back to the low heat, and whisk for 5 minutes or until the mixture thickens slightly. Set aside and leave to cool.

In a large glass bowl, whisk the egg whites, when the mixture starts to set, gradually add sugar and salt, and continue to whisk until firm peaks appear. Place bowl in a microwave for 40 seconds on a low setting. This will firm up the egg whites. Should you not have a microwave, you can place large spoonfuls of required egg whites in boiling water for 30 seconds.

Pour custard into bowls, and shape round large balls (with a large slotted spoon) of egg-whites to place on custard. Drizzle with crushed pink pralines. Serve with a slice of pink praline tart.