Praline Strawberry Tart with Sour Cream Filling
I had some “precious” extra praline paste from you know what , so I checked my fridge looking for ingredients that I could pair them with it, and bake out of it some dessert for the late evening.
Sour Cream and fresh strawberry were available, then again I thought why not make Strawberry tart for “Waiter there’s something in my…berries” event host by Cooksister (A great event for the summer, mingling among the berries lovers )
When it was done, my son and dh rushed trough dinner, and “fought” over the dessert
- 3 tbsp praline paste
- 3 tbsp sugar
- 2 cups plain flour
- 100 gr butter
- 2 egg yolks
1/2 cup cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
Preheat oven to 375°F. Grind all crust ingredients in processor . Chill for 30 minutes in the fridge. Roll out in the tart tins (6 minis or 10″). Prik some holes in with fork .Bake until crust is firm to touch, about 10-15 minutes. Cool crust on rack.
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours.
Arrange berries over filling.