Tag Archives: caramel

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.

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Caramel

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

Make the day before using or earlier in the day of baking.

Place the water, sugar and corn syrup in a 2 quart saucepan.

Stir over heat until the sugar is dissolved completely. Bring to a boil; wash sides of pan down with a natural bristle pastry brush (Do not use a plastic bristle brush as it can melt) dipped in cold water,

 

 

 

 

 

 

 

then boil without stirring until the mixture becomes a medium golden color.

Off heat, immediately add the butter and stir until is melted.

Pour the cream in all at once and stir.  If some of the cream lumps up don’t worry, it will melt down over the heat.

Return to medium high heat and bring to a boil.  Boil to 230 degrees on a candy thermometer.

 

 

 

 

 

 

Pour into a bowl.  Do not stir at this point as it can become granular if you do.  Allow to come to room temperature.  Refrigerate for longer storage.

 

Chocolate Caramel Truffle Tart

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

Pipe straight lines, left to right across the tart about 1/2 inch apart.

 

 

 

 

 

 

 

Continue to the bottom.

 

 

 

 

 

 

 

Turn the tart 90 degrees.  The lines will be vertical.

 

 

 

 

 

 

 

Pipe across the tart, left to right,  1/2 inch apart to the bottom.

 

 

 

 

 

 

 

First and second set of lines.

 

 

 

 

 

Turn 90 degrees again after the second set of lines and pipe to the bottom again.

 

 

 

 

 

 

 

Close up of finished baskeweave.

 

 

 

 

 

Finish the edge.

 

 

 

 

 

Finished tart.

 

Mocha Glazed Macadamia Tart

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

Combine butter, honey, sugar, and brown sugar. 

 

 

 

 

 

Bring to a boil so bubbles cover the entire surface. 

 

 

 

 

 

Remove from the heat, add the cream and grated orange rind.

 

 

 

 

 

 

Stir in the nuts

 

 

 

 

 

 

and pour into the shell.

 

 

 

 

 

 

Quickly spread out.

 

 

 

 

 

Bake for 20 to 25 minutes or until the top is covered with bubbles.

 

 

 

 

 

 

Cool;

 

 

 

 

 

release from the shell.

Mocha Glaze