Best 6 Salted Almond Praline Tart Recipes

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Embark on a culinary journey to create the perfect salted almond praline tart, a symphony of flavors that will tantalize your taste buds. This delectable treat combines the richness of almonds, the sweetness of praline, and a touch of salt to create a harmonious balance that is sure to impress. With careful selection of ingredients and precise execution, you'll craft a masterpiece that will elevate any occasion, whether it's a cozy gathering with loved ones or an extravagant celebration. Prepare to indulge in a sensory experience like no other as you delve into the art of crafting this exceptional salted almond praline tart.

Check out the recipes below so you can choose the best recipe for yourself!

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 FOR GENOISE TORTE



Almond Praline for Genoise Torte image

Use this recipe to make our Genoise Torte with Chocolate- and Praline-Caramel Mousses.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2/3 cup

Number Of Ingredients 4

Vegetable oil, cooking spray
1/2 cup sugar
1/3 cup sliced blanched almonds
1/4 teaspoon salt

Steps:

  • Spray a rimmed baking sheet with cooking spray; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until sugar turns light amber, about 7 minutes.
  • Add almonds and salt; cook, stirring constantly, until almonds are toasted and caramel turns dark amber. Pour onto prepared sheet. Let cool completely.
  • Break into shards. Transfer to a food processor; pulse until finely ground with a few larger pieces remaining.

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.

SALTED ALMOND PRALINE TART



Salted Almond Praline Tart image

Make and share this Salted Almond Praline Tart recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 cup sliced almonds
1/2 cup sugar
2 tablespoons butter, melted
1 tablespoon water
1 teaspoon ground cinnamon
1/2 teaspoon flaked sea salt
2 1/2 cups broken cinnamon graham crackers
1 cup sliced almonds, toasted
1/3 cup sugar
1/3 cup butter, softened
12 ounces cream cheese, softened and divided (1-8 oz plus 1-4 oz package)
4 1/2 ounces white baking chocolate, chopped
1/3 cup sugar
1/2 cup sour cream
1/4 teaspoon almond extract
1 egg
1 egg yolk
whipped cream
fresh raspberry

Steps:

  • To make Salted Almond Praline: Preheat oven to 325 degrees F. Line baking pan with foil and spray with nonstick cooking spray. In bowl combine sliced almonds, sugar, melted butter, water, ground cinnamon and sea salt. Spread evenly in pan. Bake 20 minutes or until golden brown. Cool completely on rack. Break into pieces or bite-sized pieces. Set aside and to be used as a crumbled topping. May be made up to 3 days in advance.
  • To make Almond Crust: Almond Crust Preheat oven to 325 degrees F. In food processor combine broken cinnamon graham crackers, toasted sliced almonds and sugar. Cover; process until finely ground. Add 1/3 cup softened butter. Pulse to combine. Press into bottom and sides of 10-inch fluted tart pan with removable bottom. Chill 15 minutes. Place on foil-lined baking sheet. Bake 20 minutes or until lightly browned; cool.
  • To complete the Tart: In saucepan combine 8 ounce cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining 4 ounces cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Fold in sour cream and extract. Beat in egg and yolk until combined. Pour into crust.
  • Bake tart in a 325 degrees F oven 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.

Nutrition Facts : Calories 651.5, Fat 46.5, SaturatedFat 21, Cholesterol 129.6, Sodium 308.2, Carbohydrate 52.9, Fiber 3.3, Sugar 44.1, Protein 10.5

CHOCOLATE PRALINE TART



Chocolate Praline Tart image

I saw this on Discovery Home and Leisure and couldn't resist! Serve with whipped cream and you're in heaven!

Provided by Karen..

Categories     Tarts

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/2 cup unsweetened baking cocoa
1 teaspoon vanilla extract
1 teaspoon salt
2 2/3 cups unsalted butter, divided use
1 1/2 cups firmly packed brown sugar
2/3 cup honey
1/4 cup granulated sugar
3 cups pecan halves
1/3 cup whipping cream

Steps:

  • Preheat the oven to 350°F (175°C).
  • In a food processor, combine flour, powdered sugar, cocoa, vanilla and salt; process to blend.
  • With the motor running, gradually add 1-2/3 cup of the butter, a few tablespoons at a time.
  • Process until dough forms a ball on top of the blades.
  • Press dough into a 12-inch tart pan with a removable bottom.
  • Bake for 10 minutes or until light brown.
  • Set aside to cool.
  • In a large saucepan over medium-high heat, combine remaining 1 cup butter, brown sugar, honey and sugar; bring to a boil.
  • Boil for 3 minutes.
  • Add pecans and cream and return to a boil.
  • Immediately pour into cooled crust.
  • Bake until center is bubbling, about 20 minutes.
  • Let cool to room temperature, about 2 hours.

Nutrition Facts : Calories 827.9, Fat 61.8, SaturatedFat 29.3, Cholesterol 117.5, Sodium 214.5, Carbohydrate 71.5, Fiber 4, Sugar 54.6, Protein 5.2

Tips:

  • For a gluten-free tart crust, use a pre-made gluten-free pie crust or make your own using a gluten-free flour blend.
  • To make the praline filling, use a heavy-bottomed saucepan to prevent burning. Stir the sugar mixture constantly until it reaches a deep amber color.
  • If you don't have a pastry brush, you can use a spoon to spread the egg wash over the tart crust.
  • To prevent the tart crust from becoming soggy, pre-bake it for 10-15 minutes before filling it.
  • Let the tart cool completely before slicing and serving. This will allow the filling to set and the crust to firm up.

Conclusion:

The salted almond praline tart is a delicious and impressive dessert that is perfect for any occasion. With its buttery crust, creamy praline filling, and crunchy almond topping, this tart is sure to be a hit. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed!

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