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The pink praline tart, a Lyon dessert

The pink praline tart is one of Lyon's most emblematic desserts: a shortcrust base filled with a cream of crushed pralines, lifted with a little lemon.

Ingredients (serves 4)

One shortcrust pastry case, 250 g of crushed pink pralines, 25 cl of thick cream and a lemon zest.

Making the filling

Put the pralines and the cream in a saucepan. Heat very gently, stirring with a spatula, until the mixture turns translucent, then add the lemon zest.

Baking the tart

Preheat the oven to about 180 °C (gas mark 6). Prick the pastry and blind-bake it with dried beans so it does not rise. Halfway through, spread the filling over it and return to the oven for 10 minutes.

Pink pralines, a Lyon signature

These almonds coated in pink sugar are eaten as sweets or crushed to fill tarts. They often round off a meal in a bouchon.

Updated 25 October 2026.