How To make 1992 2nd Place: Pecan Tassies

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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Sara Lee Minis

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.

Tarta de Pecanas

Hoy les traigo esta deliciosa tarta de nueces pecanas ideal para acompañar con una bola de helado. ¿Se te antoja?
Para la base vas a necesitar:
- 250 Grs. de Harina
- 1 pizca de sal
- 115Grs. de Mantequilla en trozos
- 50 Grs. de azúcar moreno
- 6 cucharadas de leche fría
Y para el relleno:
- 3 huevos
- 250 Grs. de azúcar
- 1 cucharadita de vainilla
- 85 Grs. de mantequilla derretida
- 3 Cucharadas de Jarabe de maíz
- 3 Cucharadas de Miel de Maple
- 350 Grs. de Nueces pecanas
Helado de vainilla (Opcional)


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The Bakery Pecan Pie vs BlueBird Pecan Pie – Comparison & Review

In this video, we are comparing The Bakery Pecan Pie with the BlueBird Pecan Pie to see which one has the better flavor.
* The Bakery (Walmart brand) Pecan Pie was 50 cents. It is 480 calories for 92 grams.
* The Bluebird Pecan Pie was 68 cents at a local bread store. It is 350 calories for 85 grams.

Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0


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Thin Mints & S'mores Cookies | Recipe Review

I made some cookies this week: Thin Mints and S'mores Cookies! I used recipes from a cookbook I was gifted recently called The Easy Homemade Cookie Cookbook by Miranda Couse.

Thanks for watching and I hope you enjoy!

S'mores Ingredients:
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp cornstarch
1/2 tsp salt
1/2 tap ground cinnamon
1 1/2 sticks unsalted butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 tbsp honey
1 tsp pure vanilla extract
1/2 cup graham cracker crumbs
3/4 cup milk chocolate chips
3/4 cup Mallow Bits

Thin Mints Ingredients:
Cookie:
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp cornstarch
1/2 tsp salt
1 1/2 sticks unsalted butter
1 cup granulated sugar
1 large egg
1/2 tsp peppermint extract

Coating:
1 lb semisweet baking chocolate
3 tsps vegetable oil