Tag Archives: pastry cream

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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Pastry Cream

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

Soften the gelatin in the water and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the milk until hot but not boiling.

 

 

 

 

 

Whisk the egg yolks and sugar together in a non-reactive saucepan.

 

 

 

 

 

 

 

 

 

 

 

 

 

Whisk in the flour.

 

 

 

 

 

Add the milk slowly, whisking well and scraping the corners of pan with a rubber spatula to make sure all of the egg yolk mixture is incorporated.

 

 

 

 

 

Place over medium heat and, stirring constantly, bring to a boil.  Boil for 1 minute, stirring constantly.

 

 

 

 

 

Remove from the heat and add the vanilla (if using extract).  Tear the gelatin into small pieces and stir it into the hot liquid (there is no need to liquefy it, the heat of the mixture will do this for you).

 

 

 

 

 

 

Pour into a storage container,

 

 

 

 

 

 

 

cover the surface with plastic wrap, poke a few holes in it and refrigerate overnight to chill or freeze.

Apricot Crumble Tart

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

Place the apricots and water in a small non reactive saucepan. 

 

 

 

 

 

Simmer, uncovered, stirring frequently until the water is almost gone and the apricots are soft.

 

 

 

 

 

 

 

 

 

 

Place the apricots and remaining ingredients in a processor bowl

 

 

 

 

 

and process until smooth.  Set aside to cool.

 

 

 

 

 

This can be made a week ahead and kept in the refrigerator.

Almond Paste Crumbs

Place all in the food processor.

 

 

 

 

 

Process until crumbly.  Do not over process as you want fairly large crumbs.

 

 

 

 

 

Line a baking sheet with parchment and spread the crumbs out.  Bake about 7 to 10 minutes or until golden.

 

 

 

 

 

 

Assembly

 Spread the cooled apricot filling over the bottom of the baked crust.

 

 

 

 

 

Whip the cream with the powdered sugar and vanilla until stiff.

 

 

 

 

 

 

 

 

 

 

Pastry Cream.

 

 

 

 

 

 

Whisk the pastry cream to smooth

 

 

 

 

 

 

and fold in the whipped cream.

 

 

 

 

 

 

 

 

 

 

 

 

Spread this over the apricot filling.