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    Home > Individual desserts

    Published: Feb 13, 2014 · Modified: Mar 15, 2023 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

    Banana Caramel Tart with Rum Pastry Cream and Praline

    Banana Tart with Rum Pastry CreamI 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.

    This praline is 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.

    These tart shells are of the "cookie crust shells".  We used this recipe at the bakery for our 11" tart shells as well as individual shells.  The reason I liked them is they didn't require rolling out.  They are crisp and stay that way.  We would press these into shells at the bakery, bag them and store them in the freezer to be baked off later. Do not try to freeze the baked shells, as they will crack in the freezer if not filled.  This is one of the main shells in my book, "European Tarts".

    how to bake better custard
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    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    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.

    This tart was originally posted on my "European Tarts" blog, and I wanted to share it with all of you.

    1 recipe Individual pastry shells, for 6-4 ¾" individual tart pans with removable bottoms
    1 recipe caramel
    Pastry cream, see bekiw
    1 recipe New Orleans Pralines (see below)
    2 bananas, ripe, but still firm

    Pastry Cream
    1 ½ teaspoons gelatin
    1 tablespoon water
    1 ½ cups milk
    6 egg yolks
    ¾ sugar (150 grams or 5 ⅓ ounces)
    ⅓ cup flour
    3 tablespoons dark rum

    Using the above ingredients, prepare the pastry cream according to the directions at European Tarts. Cool to room temperature, then refrigerate overnight.

    New Orleans PralinePraline Ingredients¾ cup granulated sugar
    ¾ cup brown sugar
    ½ cup 40% or heavy cream
    2 tablespoons butter
    1 teaspoon vanilla
    ¼ teaspoon salt
    ⅛ teaspoon cream of tarter
    1 ¼ cups pecan pieces (140 grams or 5 ounces)

    Spray a baking sheet and set aside.

    Combine all the ingredients except the pecans.  Praline ingredients Cook over medium heat until the butter melts and the sugars dissolve.  Butter meltingWash the sides of the pan down with a brush dipped in cold water.  brush with waterClip on a candy thermometer and boil, without disturbing it, to a temperature of 236 degrees. thermometer on Remove the pan from the heat and cool to 220 degrees.

    Beat with a spoon until creamy Stirring to get it creamyand quickly stir in the pecans.  Adding pecansAdding Nuts 2Pour onto the prepared pan and Pouring onto panflatten out with a spatula very quickly.  spreading outAllow to cool.broken into small pieces

    Finished praline

    Finished Praline before being broken into small pieces.

    Break into small pieces to use for tarts.

    Caramel
    Prepare according to directions at Caramel Pastry and cool completely.  If it is made ahead of time and refrigerated, microwave for about 10 seconds to make it spreadable.

    Assembly
    ¾ cup 40% or heavy cream
    Pastry cream
    6 shells
    Caramel
    Bananas
    Pralines, crushed

    Whip the cream to medium stiff peaks.  Whipped creamFold it into the pastry cream.  Pastry CreamPastry cream with whipped creamPastry cream finishedSet aside.

    Spread two tablespoons caramel in the bottom of each shell.Caramel on Shells

    Slice the bananas about ¼ inch thick Banana cut upand place in a single layer over the caramel.Bananas in shell

    Place the pastry cream into a pastry bag fitted with a #8 or #9 open star Pastry Cream in bagand pipe the pastry cream on top of the bananas.Piping Pastry Cream 1

    Piping pastry cream 2Piping pastry cream 3Piping Pastry Cream 4Sprinkle with Praline pieces.Sprinkling with praline

    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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