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.