How to Make Pecan Tartlets | Caramelized Banana & Pecan Tartlets
These Pecan Tartlets are made with a crunchy shortcrust and filled with pecan cream. But, here’s my spin on these pecan tartlets: homemade banana purée. Serve these Mini Pecan Tarts for dessert at holiday dinners and parties. Enjoy!
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*Makes 4-5 tartlets (6 cm diameter)
● Sweet Dough
2 ½ cups (265g) pastry flour
½ cup (65g) powdered sugar
2 tbsp (30g) almond flour
1 sticks (120g) cold butter
one medium egg (50g)
● Pecan Cream
⅓ cup (75g) softened butter
5 tbsp (75g) granulated sugar
⅓ cup (75g) room temperature eggs
¾ cup (75g) pecan nut flour
● Banana Purée
⅔ cup (200g) bananas
2 tbsp (30g) granulated sugar
¾ tsp (3g) NH pectin
2 tsp (10g) lemon juice
● Assembly
1 ⅓ cup (150g) pecan nuts
½ cup (100g) piping gel
1 ⅓ tbsp (20g) water
● Steps:
1. Preheat the oven to 329 °F (165°C).
2. Sift flour and powdered sugar. Add salt, almond flour and cold butter. Mix until you get a “sand like” texture. Add the egg and mix. Refrigerate for 20 minutes.
3. Roll the dough to a 3mm thickness. Refrigerate again.
4. Cut the base using the frame and two or three 2 cm (½ inch) width strips. Brush the base with water to stick the edges. Pinch it, trim the edges and refrigerate if necessary. Use heat resistant plastic wrap or parchment paper. Add rice, beans or chickpeas.
5. Bake for 12-15 minutes or until it’s pale white. Remove the rice and back to the oven for another 8-10 minutes.
6. For the Pecan Cream, cream the softened butter and sugar. Add eggs, gradually. Then the pecan flour. Fill the tartlets ¾ full. Bake at 165°C (329 °F), for 8-10 minutes.
7. Purée the bananas in a blender, add half the sugar and start cooking on low heat. Mix pectin with the other half of sugar. When the purée reaches 77-86°F (25-30°C) whisk in the pectin mix. Boil one minute, add the lemon juice and let it cool.
8. In a saucepan, heat piping gel and water. Bring to a boil until completely dissolved.
9. Spread the banana purée all over the tarlet, in a pyramidal shape. Top with the pecans and brush with piping gel. Dust with powdered sugar.
● Tips:
1. Don’t overmix the sweet dough. The idea is not developing the gluten.
2. Once the tart cooled, use a microplane to scrape the edges until smooth.
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Key Lime Pie Bake it in the toaster oven!
I LOVE Key Lime Pie! There's no recipe for it in my cookbook, Pop It In The Toaster Oven. I turned to one of my favorite cookbooks, How To Cook Everything by Mark Bittman where I found a lovely recipe for key lime pie. In adapting a recipe for your toaster oven, keep in mind that the baking times might be shorter because the heating elements are closer to the object being baked. Measurements for ingredients might have to change also if you have to downsize the recipe.
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2 cups + 2 tbsps flour
1 tsp baking soda
1-1/2 tsps baking powder
1/4 tsp salt
1/4 cup sugar
1/4 cup milk
1/4 cup heavy cream
1 egg
1/2 cup cold butter
1 tsp vanilla extract
2 tbsps dried dried apricot pieces
2 tbsps dried cranberries
2 tbsps crystalized fruits
3 tbsps sweetened shredded coconut
Egg Wash: 1 egg beaten with 2 tsps heavy cream or milk
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Pecan Tassies a very tasty and delicious dessert | so simple to make
Published February 9, 2024
Pecan tassies are delicious bite-sized desserts that resemble miniature pecan pies. They are made with a rich, buttery pastry shell filled with a sweet mixture of pecans, sugar, eggs, and sometimes other ingredients like vanilla or bourbon.
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Nutty Brown Butter, Whisky and Pecan Tarts
Celebrate Father’s Day with this deliciously decadent tart. A homemade pastry is filled with the perfect balance of boozy, gooey filling and finished off with a crunchy nutty top. It really is too good to resist.
How long will it take?
2 hours 10 minutes
What’s the serving size?
Serves 6
What do I need?
For the pastry
175g plain flour, plus extra for dusting
50g icing sugar
90g chilled unsalted butter, cut into cubes
1 egg yolk
1 tbsp cold water
Pinch of salt
For the filling
300g pecans
120g butter
150g golden syrup
100ml thickened cream
2 tbsp whisky
5 egg yolks
150g brown sugar
1 tsp vanilla extract
½ tsp nutmeg
How do I make it?
Preheat oven to 180C fan forced. Grease 6 tart tins with butter and flour.
Sift flour, icing sugar and a pinch of salt together. Rub butter into the flour mixture using your fingertips until the mixture looks like fine breadcrumbs. Mix in yolk and cold water and then turn out onto a lightly floured surface. Knead pastry until smooth.
Roll pastry out to 1-2mm thick and line side and base of tart tins with it. Prick the base of the tarts with a fork and then place in the fridge for 20 minutes to chill.
Remove tarts from fridge and place a sheet of baking paper over the base of the pastry and fill with baking weights. Blind bake for 10 minutes or until the edges are a pale brown colour. Remove weights and cover the edges of the tarts with foil, then return to the oven and cook until the base of is pale brown and dry. Remove from oven and set aside.
Line a baking tray with baking paper and spread pecans in a thin layer on tray. Toast in the oven for 5 8 minutes, then remove from oven and set aside to cool. When pecans are cool place them on top of the pastry evenly.
Place butter in a small pan over low heat. Cook, swirling occasionally until the butter is lightly browned and smells nutty. Remove from heat and add golden syrup, whisky and cream.
Use an electric mixer to beat egg yolks until thick. Add in whisky cream mix, sugar, vanilla and nutmeg and blend to combine. Pour mixture over the pecans and bake for 20 minutes or until the top is caramelised. The tarts can be served warm or cold and are delicious with whipped cream or ice-cream, or both!
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