Pink Praline Tart | RICARDO

Ingredients

• 3/4 cup (180 ml) unbleached all-purpose flour
• 1/2 cup (125 ml) ground almonds
• 2 tablespoons (30 ml) icing sugar
• 1/2 teaspoon (2.5 ml) baking powder
• 1/4 teaspoon (1 ml) salt
• 1/4 cup (60 ml) unsalted butter, cold and diced
• 1 egg
• 1 cup (250 ml) sugar
• 1 cup (250 ml) blanched almonds, chopped
• 1/4 cup (60 ml) water
• 10 drops liquid red food coloring (not gel) (optional)
• 1 1/4 cup (310 ml) 35% cream, warm
• 2 tablespoons (30 ml) corn syrup
• 2 tablespoons (30 ml) unsalted butter