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.
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.
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”. Continue reading