- By Charlotte Brown
- January 16, 2025
BY RICHARD SÈVE
For ten 18 cm diameter tarts
CHEF'S TIP: For beautiful colors, use pralines made using natural colorants. Artificial colorants do not retain their red color after cooking.
extra fine dough
INGREDIENTS
1,500 g T55 flour
1,200 g butter at room temperature
600 g icing sugar
600 g ground almond
50 g acacia honey
200 g egg whites
METHOD:
Sift the flour. In the bowl of a food processor, cream the soft but- ter using the hook.
Stir in the icing sugar, ground almond, honey and egg whites. Then add the flour.
Mix well to form a smooth dough (take care not to overwork it). On a baking sheet, form a 2 cm thick rectangle, wrap with cling film and chill overnight. The next day, remove the cling film from the dough and roll out to a thickness of around 5 mm.
praline filling
INGREDIENTS
2,000 g whole Lyonnaise red pralines
2,000 g 35% fat liquid cream
10 g Madagascan vanilla beans
METHOD:
Crush the pralines using a pestle.
Place the cream and vanilla in the saucepan and bring to the boil at 95°C.
Remove from the heat and mix in the crushed pralines using a whisk.
Cover with cling film and chill overnight.
Cooking
METHOD:
Line an 18 cm-diameter tart tin, trimming any excess using a rolling pin.
Bake the dough in a convection oven preheated to 180°C, for 15 to 18 minutes. The dough should be brown and completely cooked. Remove from the oven, mix the filling well and pour over the pastry. Return to the oven and bake for a further 17–19 minutes (the filling should be boiling).
Allow to cool to room temperature, then freeze for at least an hour before unmolding.
Richard Sève
CHOCOLATIER-PASTRY CHEF IN LYON
Maison Sève was founded in 1991 in Champagne au Mont d'Or, on the outskirts of Lyon. Gaëlle and Richard Sève took over a boutique founded in 1905. Their work has been recognised with several titles, including the Award for Best Chocolatier awarded by the Club des croqueurs de chocolat on several occasions. Over the years, the company has expanded and several boutiques have opened in the Lyon area. In 2017, Gaëlle and Richard Sève created MUSCO, a museum-factory where rigorously selected cocoa beans from around the world are processed. The chocolate obtained then supplies the pastry kitchen. Last November, the couple opened a seventh boutique in Lyon's La Croix-Rousse district. With its stone walls and natural wood, this new facility has been designed with an ecological and responsible approach: the use of LEDs for lighting, optimization of refrigerated banks to reduce energy consumption and consideration of workspace ergonomics for employee comfort. Richard Sève has been a member of the Relais Desserts association since 2003.