Feeling inspired by the recent Masterchef series in the UK with Michel Roux junior we had a go at his tarte aux pralines roses avec poires caramelisées yesterday. I made the sweet pastry base and blind baked that while my son got set with the filling. Temperature is of the essence here so it's essential to have a thermometer. You need 250g of pink praline almonds and 250ml of cream (or creme fraiche). You beat the pralines into submission with a rolling pin in a plastic bag (leaving small pieces not pulvarising them to a powder). Then you mix with the cream, bring to the boil and when the temperature reaches 104° you whip the pan off the heat and pour the mixture (which by now is a vivid pink colour) into the pastry case which you refrigerate until set (several hours or over night).