Best Salted Almond Parline Tart Recipes

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SALTED ALMOND PRALINE TART



Salted Almond Praline Tart image

Part cheesecake, part tart; this creamy dessert recipe is perfect for highlighting your favorite seasonal produce. Top the baked almond tart with our easy homemade praline and any berries or sliced citrus or stone fruit that looks fresh at the market.

Provided by BHG Test Kitchen

Time 35m

Number Of Ingredients 21

1 Almond Crust, below
12 ounce cream cheese, softened
4.5 ounce white baking chocolate, chopped
0.333 cup sugar
0.5 cup light sour cream
0.25 teaspoon almond extract
1 egg
1 egg yolk
Whipped cream
1 Salted Almond Praline
Fresh raspberries
1 cup sliced almonds
0.5 cup sugar
2 tablespoon butter, melted
1 tablespoon water
1 teaspoon ground cinnamon
0.5 teaspoon sea salt flakes
2.5 cup broken cinnamon graham crackers
1 cup sliced almonds, toasted
0.333 cup sugar
0.333 cup butter, softened

Steps:

  • Preheat oven to 325° F. Prepare Almond Crust. In saucepan combine 8 ounces of the cream cheese and white chocolate. Stir over low heat until melted. In bowl beat remaining cream cheese with an electric mixer on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Beat in egg and yolk until combined. Pour into crust.
  • Bake for 35 minutes or until center in nearly set when gently shaken. Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove. Chill at least 2 hours. Remove tart from pan. Top with whipped cream, Salted Almond Praline, and berries. Salted Almond Praline
  • Preheat oven to 325°F. Line an 8x8x2-inch baking pan with foil; grease foil. Set aside. In a small bowl combine almonds, sugar, melted butter, water, cinnamon, and sea salt. Spread mixture evenly in prepared pan. Bake 20 minutes or until golden. Cool completely on a wire rack. Break into shards or bite-sized pieces. Store in an airtight container for up to 3 days. Almond Crust
  • Preheat oven to 325°F. In a food processor combine broken cinnamon graham crackers, almonds, and sugar. Cover and process until finely ground. Add butter. Process just until combined. Press into bottom and sides of a 10-inch fluted tart pan that has a removable bottom. Chill for 15 minutes. Place on foil-lined baking sheet. Bake about 20 minutes or until lightly browned; cool.

Nutrition Facts : Calories 562 kcal, Carbohydrate 69 g, Cholesterol 91 mg, Protein 10 g, SaturatedFat 14 g, Sodium 237 mg, Sugar 32 g, Fat 30 g, UnsaturatedFat 13 g

SALTED ALMOND PRALINE CAKE



Salted Almond Praline Cake image

Recipe minimally adapted from Sweet Paul Magazine.

Provided by David Scott Allen

Categories     Dessert

Time 1h20m

Number Of Ingredients 13

1 1/2 cups (340g) Sliced Almonds
3 large Eggs
3/4 cup (170g) Sugar
1 tsp Vanilla extract
5 tbsp Unsalted Butter (melted)
1/4 cup (60ml) Milk
1 1/4 cups (200g) All Purpose Flour
1 tsp Baking Powder
pinch of Salt
1/2 cup (120ml) Unsalted Butter
2/3 cup (150g) Light Brown sugar
1/4 cup (60ml) Milk
Flaky Sea Salt

Steps:

  • Preheat oven to 340°F (170°C).
  • Liberally butter a 9-inch cake pan. Line the bottom with a circle of parchment, then the sides of the pan with 2-inch strips; butter the parchment.
  • Place the almonds on a baking tray and toast them until golden, about 10 minutes. Cool.
  • In a large bowl, beat eggs and sugar until light and creamy. Add vanilla, butter, flour, baking powder, and salt, and mix well. Pour into the prepared cake pan.
  • Bake for 25 minutes, or until a wooden skewer comes out clean.
  • Reset the oven to 400°F (200°C).
  • 10 minutes before the cake is done, place butter, sugar, and milk in a pot and bring to a boil. Let simmer for five minutes then add the almonds. Spread the almond mixture on top of the cake, even it out with a spatula, and sprinkle with some flaky sea salt.
  • Return the cake to the oven and bake the cake for another 10 minutes. The top should be bubbly and golden.
  • Cool briefly on a wire rack. Use a very sharp knife to cut around the edge of the cake before it is cold, as the praline topping sets very quickly.
  • Turn it out onto the rack to finish cooling.

ALMOND PRALINE



Almond Praline image

Use this recipe to top our Apple Praline Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-by-15-inch sheet

Number Of Ingredients 5

1 1/2 cup sliced almonds
1 tablespoon unsalted butter, room temperature
2 cups sugar
1/2 cup water
Juice of half a lemon (1 tablespoon)

Steps:

  • Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

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