La Tarte à la Praline
For Max's Praline Tart: Ingredients - 50gr cream, 1.5cl milk, 20gr unsalted butter, 25gr glucose, 125gr Pink Praline chips/pieces
Place in a saucepan and, stirring continuously, heat until it coats the back of your wooden spoon - à la nappe.
Make a sweet short crust pastry case around 20 to 25cm in diameter and bake blind. When cool, pour the filling into the case. Leave to cool.
Serve, for example, with a scoop of vanilla ice cream, Chantilly cream and melted chocolate.