Please join me at my new blog, www.pastrieslikeapro debuting with this Chocolate Strawberry Mousse Torte.  This blog is completely devoted to pastries and baking both sweet and savory. It’s the culmination of 23 years of owning my bakery and my experience as the pastry chef at Tony’s, St. Louis’ most acclaimed restaurant.

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On page 5 of European Tarts there is an error.  In the third paragraph (after the ingredient list) it says,  “Divide the dough in half (175 grams or 6 ounces).   Divide one piece in half again (85 grams or 3 ounces).  Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope”.

The correction is in the weights.  It should read, “Divide the dough in half (220 grams or 8 ounces).    Divide on piece on half again (110 grams or just short of 4 ounces).  Roll one quarter of the dough (110 grams or just short of 4 ounces) evenly into a rope.”

Please make the correction in European Tarts.  I am sorry for an inconvenience.

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I 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

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.   Cook over medium heat until the butter melts and the sugars dissolve.  Wash the sides of the pan down with a brush dipped in cold water. 

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

Beat with a spoon until creamy and quickly stir in the pecans.  Pour onto the prepared pan and flatten out with the sprayed spatula or spoon very quickly.  Allow to cool.

Break up into small pieces when cooled.

I couldn’t resist including this photo.

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

Fold it into the pastry cream. 

Set aside.

Spread two tablespoons caramel in the bottom of each shell.

Slice the bananas about 1/4 inch thick and place in a single layer over the caramel.

Place the pastry cream into a pastry bag fitted with a #8 or #9 open star and pipe the pastry cream on top of the bananas.

Sprinkle with Praline pieces.

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.

The post Banana Caramel Tarts with Rum Pastry Cream and Pralines appeared first on European Tarts.

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.

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Pipe the whipped cream over the entire tart with the B tip. 

Tip the top of each star of whipped cream with a small dot of lime curd.

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See Lemon Curd.

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Spread the bottom of the shell with the raspberry jam.

Pour the lemon curd into the shell.

Cover the surface of the curd directly with plastic wrap. Refrigerate several hours until firm or overnight.  Remove the plastic wrap from the tart

and pour the glaze over the middle of the filling.

With a small offset spatula move the glaze lightly from the middle just to the edge of the filling sealing in the lemon curd.

Immediately pipe straight lines left to right across the tart, starting about 1 inch from the top. Continue down the tart leaving about 1 1/2 inches between the lines. You should have 9 lines.

With a toothpick or bamboo skewer, draw a straight line from the top to the bottom through the raspberry lines.

At the bottom, move over about 1 inch and draw the line straight up from the bottom to the top.

 
Repeat across the tart going down and up to form the chevron design. Store in the refrigerator or freeze.

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Lattice top, unbaked.

Lattice top, baked.

Finished Tart with powdered sugar.

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Release from the pan by loosening the crust with a pointed offset spatula

Place the spatula between the shell and the crust about every 3 inches.

Place the tart on a wide can.

and pull the rim down.

Place a flat spatula between the tart shell and the metal base. 

Go around the tart to make sure it is free.  Place two pancake turners, one on each side under the tart

and lift it onto a serving plate.

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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

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