Preparation of the tart:

Crush 5 pink pralines into chunks and powder the rest and set aside. Preheat the oven to 180 °C. Cut 12 rectangles of 6cm x 3cm puff pastry and arrange 6 rectangles on a baking sheet lined with baking paper. Brush with beaten egg yolk and milk. Carefully cut out the centre of the remaining 6 rectangles to keep just the border and arrange them on top of the first. Brush the mixture again with the eggs and milk and sprinkle with icing sugar. Refrigerate for 10 minutes. Mix the melted butter with 4 tablespoons of powdered sugar and pour it into a large bowl over the quinoa. Spread the mixture around the edges of the cupcakes and bake for 25/30 minutes. Let cool. Use a spoon to flatten the center if necessary to form a cavity.

Preparation of the cream and chocolate:

Preheat the oven to 160 ° C. Place the chopped chocolate in a dish. Heat the cream. As soon as it boils, pour over the chocolate. Stir until the chocolate is melted and add the beaten eggs. Stir gently for 3 minutes.

Spread the crushed pralines in the center of the puff pastry and fill with chocolate cream. Bake for 20 minutes at 80 ° C. Leave to cool. Just before serving, whip the mascarpone. Arrange with a pastry bag (funnel) over the chocolate tarts and sprinkle with pink praline powder.