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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Triple Chocolate Heart Tarts – what could be better for Valentine’s day – or any day for that matter.  Gorgeous, sophisticated, stunningly flavorful and easy – what more could you want in a Valentine’s dessert?  When I had my bakery, we made so many of these both for Valentine’s day in these adorable tart shells and during the year when we made them in 12” European tarts, it was amazing.  What’s “so many” you ask?  What about 1500 pieces which amounted to 125 tarts for banquet desserts usually with only a few days notice?  If you can’t find 4 1/4” heart shaped tart pans, use 4 1/4” round ones – the dessert will be just as gorgeous, sophisticated, stunningly flavorful and easy!

Because these tarts are very short, there is only a small amount of “crust” on the bottom to anchor the filling.  The majority of the filling is poured over the bottoms and allowed to set up in the cooler.  The remainder is heated just to loosen it and combined with whipped cream for a third layer of chocolate.  The finish I have used here is the one we used at the shop.  The rosette is piped on with a bit of buttercream which we always had around.  I have included a chocolate ganache if buttercream is not to be had.

It is best to put the top layer on as soon as the bottom layer has set, then freeze them in their pans overnight or until ready to decorate.

Using a blow dryer to heat the rim of the tart pans heats them enough to slide the edge off. Just be careful not to overheat the edge or it will start to run.  We would place the pans on a can and slide the side down.  Slide a small, straight spatula between the bottom of the tart and the bottom of the pan.

This recipe makes 8 Triple Chocolate Heart Tarts.

Chocolate Crumb Crust

1 cup graham cracker crumbs (114 grams or 4 ounces)
3 tablespoons cocoa (18 grams or 2/3 ounce)
1/3 cup unsifted powdered sugar (35 grams or a bit more than 1 ounce)
6 tablespoons unsalted butter, melted  (80 grams or a scant 3 ounces)

Mix the crumbs, cocoa and sugar together, rubbing between your fingers until the cocoa and sugar lumps are gone. 

Add the butterand toss with a fork until the crumbs are completely coated. At this point the crusts need to be pressed in immediately or the crumbs will dry out.  Press two firmly packed, slightly heaping tablespoonsinto the bottom of each pan.

Yields:  8 – 4 1/4 inch tart pans.

Filling

1/2 teaspoon instant coffee
1/4 cup water
1 cup unsalted butter (225 grams, 8 ounces or 2 sticks)
3/4 cup sugar (150 grams or 5 1/3 ounces)
9 ounces semisweet chocolate (255 grams)
6 egg yolks
2 tablespoons brandy
1/2 cup 40% or heavy cream

Dissolve coffee in the water.

Combine the butter, instant coffee and sugar in a heavy saucepan. Heat until the butter melts

and the mixture is steaming, but not boiling, stirring frequently.  Remove from the heat and submerge the chocolate underneath.

Wait for a few minutes for the chocolate to melt.  Whisk to smooth the chocolate.  Whisk in the yolksand lastly the brandy.

Pour 1/4 cup filling into each tart pan.

Rotate it to fill all the ridge and tap several times on the counter to knock out any air bubbles.  Continue for 7 more tarts.  Refrigerate the tarts to firm the filling.  Cover the unused filling with film.  Set aside to room temperature.

When the filling is firm, beat the cream just until soft peaks form. Microwave the chocolate filling for a few seconds to loosen it up if necessary.  Fold the cream and chocolate together.

You want this to be pourable but not liquid.  If necessary, microwave 5 to 10 seconds at a time to reach the desired consistency.  Place 3 tablespoons in one shell,

rotate it around so it fills the shell to the top.Shake it sideways a couple of times to level it our. 

Place on a tray.  Continue with the remainder. Place in the freezer and freeze until hard.

Place one tart on a small can such as a six ounce can of tomato paste. With a hair blower on high, go around the edge of the shell holding the dryer about 2 inches away. Go around one or two times and see if the rim of the tart pan can be pulled down from the tart.  If it can’t or it is difficult, continue to heat the edge with the blow dryer until the tart pan rim can be released.  Be careful not to heat the edge too much or the tart will melt.  Place a small spatula between the bottom of the crust and the bottom of the pan to release the tart.  Place the tarts on a flat surface spaced several inches apart.

Decoration – There are two suggestions for making the rosettes for the decoration.  Either may be used or none.  The first is a bit of chocolate ganache the second is buttercreamn of your chosing tinted with food coloring.  If tinting buttercream, a gel works better than liquid coloring.

1/2 cup 40% or heavy cream
6 ounces semisweet chocolate, divided
Buttercream, optional

For the chocolate ganache: Heat the cream until simmering, but do not boil.  Submerge 4 ounces of chocolate under the cream and wait for a few minutes.  Whisk to smooth.  Pour it out on a plate and let sit at room temperature to firm up.

For the buttercream: Tint the desired color.

To Finish: Fit a small pastry bag with a number 2 open star or number 2B tip and fill with either the chocolate ganache or buttercream.  Melt the remaining 2 ounces of chocolate in the microwave on half power or in a double boiler.

Dip a spoon into the melted chocolate and wave it left to right over the tart as shown in the photo. Dip it again into the chocolate and wave it back and forth on the diagonal.Let the chocolate set up briefly.  Pipe a rosette of either the chocolate ganache or the buttercream the lines intersect.

Store in the refrigerator or freeze.  Serve at room temperature.

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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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Pipe straight lines, left to right across the tart about 1/2 inch apart.

Continue to the bottom.

Turn the tart 90 degrees.  The lines will be vertical.

Pipe across the tart, left to right,  1/2 inch apart to the bottom.

First and second set of lines.

Turn 90 degrees again after the second set of lines and pipe to the bottom again.

Close up of finished baskeweave.

Finish the edge.

Finished tart.

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Pipe the whipped cream over the entire tart with the B tip. 

Tip the top of each star of whipped cream with a small dot of lime curd.

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See Lemon Curd.

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Spread the bottom of the shell with the raspberry jam.

Pour the lemon curd into the shell.

Cover the surface of the curd directly with plastic wrap. Refrigerate several hours until firm or overnight.  Remove the plastic wrap from the tart

and pour the glaze over the middle of the filling.

With a small offset spatula move the glaze lightly from the middle just to the edge of the filling sealing in the lemon curd.

Immediately pipe straight lines left to right across the tart, starting about 1 inch from the top. Continue down the tart leaving about 1 1/2 inches between the lines. You should have 9 lines.

With a toothpick or bamboo skewer, draw a straight line from the top to the bottom through the raspberry lines.

At the bottom, move over about 1 inch and draw the line straight up from the bottom to the top.

 
Repeat across the tart going down and up to form the chevron design. Store in the refrigerator or freeze.

The post Lemon Raspberry Tart appeared first on European Tarts.

Lattice top, unbaked.

Lattice top, baked.

Finished Tart with powdered sugar.

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Combine butter, honey, sugar, and brown sugar. 

Bring to a boil so bubbles cover the entire surface. 

Remove from the heat, add the cream and grated orange rind.

Stir in the nuts

and pour into the shell.

Quickly spread out.

Bake for 20 to 25 minutes or until the top is covered with bubbles.

Cool;

release from the shell.

Mocha Glaze

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Dissolve instant coffee in water.

Combine butter, instant coffee, and sugar in a heavy saucepan.

Heat until the butter is melted, and the mixture is steaming, but not boiling, stirring constantly.

Remove from heat, add the chocolate and let sit for a few minutes.

Whisk to smooth chocolate.

Whisk in the egg yolks and lastly the brandy.

Pour 1 2 /3 cup (400 grams or 14 ounces) into the shell.

Refrigerate or freeze the tart briefly just to firm the filling as quickly as possible.

When firm, beat the cream just to soft peaks. Do not overbeat.

If the chocolate mixture is at all set, heat briefly, stirring constantly to return to a liquid state but do not let it get hot.  fold the cream into the chocolate mixture.

Pour over the filling in the shell.  If the mixture is too stiff to pour, heat gently.  Chill or freeze to set.

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