Tartelette Éclair Praliné Exquisite Praline Éclair Tartlets

Prepare the Tart Shells:

Preheat your oven to 350°F (175°C).

In a food processor, combine the flour and powdered sugar. Add the chilled butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough comes together, adding an extra tablespoon of water if needed.

Roll the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.

Roll out the dough on a lightly floured surface and cut into circles to fit mini tartlet pans. Press the dough into the pans and prick the bottoms with a fork.

Bake for 12-15 minutes, or until golden brown. Let cool completely.

Make the Praline Cream:

In a saucepan, heat the milk until just boiling. Remove from heat.

In a bowl, whisk together the sugar, egg yolks, and cornstarch until pale and thick.

Slowly whisk the hot milk into the egg mixture, then return the mixture to the saucepan.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract and praline paste.

Let the praline cream cool, then fold in the whipped cream.

Prep Time: 40 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 10 minutes

Kcal: 450 kcal per serving | Servings: 12 servings