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1
Ensure the blind-baked shell is at full room temperature before proceeding. If applying the optional dark chocolate barrier, brush a 1 mm layer of melted dark chocolate over the interior base and sides; allow it to set completely. If using crème pâtissière, spread a thin, even layer across the base of the shell. The shell is ready when it is cool to the touch at its thickest point.
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2
Crush the pralines roses to irregular pieces of 5–8 mm; no piece should be reduced to powder, as the textural contrast depends on retained fragment size. Combine the crushed pralines and the crème fraîche épaisse in a heavy-based saucepan. Place over a gentle heat and stir constantly with a heatproof spatula, ensuring the mixture does not catch at the base. This is where the dish lives or dies: bring the mixture to between 85°C and 90°C — confirmed on an instant-read thermometer — and hold it there only until the sugar coating has fully dissolved into the cream and the mass is smooth, viscous, and an even, intense pink. It must not boil; exceeding 95°C causes the cream to separate and the sugar to re-crystallise unevenly. Remove from the heat. If using kirsch, stir it in now.
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3
Pour the molten filling immediately and steadily into the prepared shell, allowing it to settle level of its own accord. Do not tap or tilt the shell aggressively. The surface should be uniformly pink and glossy with no visible separation.
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4
Leave the tart to set at room temperature for 2–3 hours. It must not be refrigerated immediately; thermal shock from cold air causes the surface to crack. The tart is set when the filling no longer moves as liquid when the tin is gently nudged — it will tremble very slightly at the centre, like a firm panna cotta.
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5
Serve at room temperature, where the filling is slightly yielding but never firm. To portion, use a knife dipped in hot water and wiped dry between each cut. The interior should be denser than ganache, softer than caramel, and almond-perfumed.