Banana Caramel Tarts with Rum Pastry Cream and Pralines

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished photoI was recently asked for a “New Orleans type dessert” at the restaurant. I was excited to come up with these Banana Caramel Tarts with Rum Pastry  Cream and Pralines.  The first bite will take you to Mardi Gras.

The New Orleans Praline below is the only recipe not in the European Tarts book.  The pastry cream is increased by 1/3 and dark rum is added.  Just use the ingredients given here and the instructions for Pastry Cream in the book and on the blog.

This praline is to one of the best things I have ever eaten.  And eat it I did!  Once it cools, it has an opaque, almost grainy look.  When the pecans have been added, the candy sets up almost immediately,  so get it onto the prepared sheet pan and spread it out right away.

This tart can be executed in steps.  The tart shells can be made a day or two in advance as can the pastry cream.  The caramel and praline can be made a week ahead of time.  However, these Banana Caramel Tarts with Rum Pastry Cream and Pralines should be assembled the morning of service.

11” plain press in crust
1 recipe caramel
1 1/2 recipe pastry cream (see below)
1 recipe New Orleans Pralines (see below)
2 bananas, very ripe, but still firm
6-4 3/4” individual tart pans with removable bottoms

Rum Pastry Cream
1 1/2 teaspoons gelatin
1 tablespoon water
1 1/2 cups milk
6 egg yolks
3/4 sugar (150 grams or 5 1/3 ounces
1/3 cup flour (65 grams or 2 ounces)
3 tablespoons dark rum

Using the above ingredients prepare the pastry cream according to the directions. Cool to room temperature, then refrigerate overnight.

New Orleans Praline

ingred
3/4 cup granulated sugar (150 grams or 5 1/3 ounces)
3/4 cup brown sugar (150 grams or 5 1/3 ounces)
1/2 cup 40% or heavy cream
2 tablespoons butter
1 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon cream of tarter
1 1/4 cups pecan pieces (140 grams or 5 ounces)

Spray a baking sheet or line with a silpat liner and set aside.  Spray the back of an offset spatula or spoon and place next to the baking sheet.

Combine all the ingredients except the pecans in a medium size saucepan.   in saucepanCook over medium heat until the butter melts Butter Meltingand the sugars dissolve.  Wash the sides of the pan down with a brush dipped in cold water.  water & brush

Washing down side

Clip on a candy thermometer thermometer clipped onand boil, without disturbing it, to a temperature of 236 degrees.  Remove the pan from the heat and cool to 220 degrees.cooling to 220

Beat with a spoon until creamy stirring baseand quickly stir in the pecans.  stirring pecansPour onto the prepared panpouring out and flatten out with the sprayed spatula or spoon very quickly.  flattening outAllow to cool.on tray

Break up into small pieces when cooled.

I couldn’t resist including this photo.Finished photo 2

Caramel
Using the recipe in the book, prepare according to directions for Caramel and cool completely.  If it is made ahead of time and refrigerated, microwave for about 10 seconds to make it spreadable.

Individual Pastry Shells
Preheat the oven to 350 degrees.  Place the tartlet pans on a rimmed baking sheet.  Prepare the dough according to the recipe in the book.

Divide into 9 equal sized balls  (50 grams each or 1 3/4 ounces each).  Using the smaller pieces,  roll one piece into a single rope 15 inches long according to Plain Press In Pastry.  Press into the side of the six tart shells, overlapping the two ends.  You use a single rope for these as the diameter is small.

Divide the last three pieces in half.  Press one half in the bottom of each shell making sure the edges are pressed well together.  Prick with a fork.  Bake 22 to 25 minutes until golden brown.  Cool completely.

Assembly
3/4 cup 40% or heavy cream
Rum Pastry cream
6 shells
Caramel
Bananas
Pralines, crushed

Whip the cream to medium stiff peak

Cream WhippedFold it into the pastry cream.  Pastry cream-whipped cream

PC-WC-combinedSet aside.

Spread two tablespoons caramel in the bottom of each shell.Caramel in

Slice the bananas about 1/4 inch thick Banana, slicedand place in a single layer over the caramel.Banana in shells

Place the pastry cream into a pastry bag fitted with a #8 or #9 open starPastry Bag filled and pipe the pastry cream on top of the bananas.Piped PC 1

Piped PC 2

Piped PC 3

Pastry Cream piped in

Sprinkle with Praline pieces.Praline on

If making ahead of time, cover loosely with film and refrigerate.  Room temperature for about 1 hour if made ahead of time.

Store in the refrigerator.

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6 thoughts on “Banana Caramel Tarts with Rum Pastry Cream and Pralines

    1. hfletcher Post author

      Thanks Linda – These have a bunch of steps but everything can be done ahead of time and assembled the day of service. George will love them!

      Reply
  1. manisha

    WOW!!!! Helen every recipe of yours is perfect. Thank you sooo much for sharing your experience with so much love and sincerity.

    Reply
    1. hfletcher Post author

      Thanks Tania. However, this blog is meant to support my book “European Tarts – Divinely Doable Desserts” which can be found on Kindle or Amazon and as such is stationery. My blog, http://www.pastrieslikeapro.com is my weekly blog dealing with pastries and baking. I hope you will enjoy that as much and subscribe.

      Reply

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