While European Tarts is based on quiche pans or tart pans with removable bottoms,a shallow pie pan can be substituted with no change needed to the crust ingredients or how it is put together.  I found this glass pie pan at Walmart for less than $3.00.

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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.

The post Correction to 11″ Plain Press-In Pastry in European Tarts appeared first on European Tarts.

To get the recipe for this Orange Almond Teacake or Madeleines, please go to http://www.flourmewithlove.com/2013/04/orange-almond-teacake-or-madelienes.html to view a guest post I did for this blog.  We served the orange almond madrilenes as petit fours at the shop.  They were always hugely popular.

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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.

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Sprinkle the gelatin over the cold water.

Place the jam in a small saucepan and bring it to a simmer.

Microwave the gelatin to liquefy it and stir it into the jam.

Cover with film and refrigerate for several hours or until set up.

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Crush the peppermint candies in their wrappers if possible.  

Sift to remove the powder.

Spinkle over the tart before it is set.

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Place the cranberries in a rimmed baking sheet and pick over the cranberries.  Discard
any that aren’t plump and perfect.

Prepare a steamer by placing a cake rack on the bottom of a pan into which a bowl or pan of cranberries will fit.

I use an 11″ wide by 3″ deep braising pan with straight sides and a lid.  I put a cake cooking rack on the bottom and set a 9″ round cake pan with the cranberries in it on the rack.  

Bring the water and sugar to a full boil.

Wash the sides of the pan down with cold water.

Pour over the cranberries.

Weight the cranberries down with a plate or two to keep them submerged below the sugar syrup.

Add water to the bottom pan just below the cranberries.   Cover the pan.

Bring the water to a simmer and keep it at a low simmer for 15 minutes.  Do not let the water boil as the berries may pop and you want to keep them as whole as possible.  Cool completely.

If making these in advance, store in the refrigerator in the syrup.

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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.

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