Warm Banana-Pecan Tart Recipe

Warm Banana-Pecan Tart Recipe

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45 juta s/d 2.5 milyar listing 2018
Warm Banana-Pecan Tart Recipe Warm Banana-Pecan Tart Recipe Warm Banana-Pecan Tart Recipe, To minimize last-minute preparation, bake the crust up to two days ahead. Prepare the toasted-pecan cream up to one day in advance and refrigerate. Then simply assemble the tart just before serving.
Warm Banana-Pecan Tart Recipe

Warm Banana-Pecan Tart Recipe

To minimize last-minute preparation, bake the crust up to two days ahead. Prepare the toasted-pecan cream up to one day in advance and refrigerate. Then simply assemble the tart just before serving. Prep: 1 hour plus chilling Bake/ Broil: 32 minutes
  • Pastry for 11-Inch Tart
  • 1/2 cup pecans, toasted
  • 1/2 cup plus 1 tablespoon sugar
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 3/cup half-and-half or light cream
  • 2 tablespoons butter or margarine, cut into pieces
  • 1 teaspoon vanilla extract
  • 5 ripe medium bananas (about 2 pounds)
  1. Prepare pastry dough as directed through chilling.
  2. Prepare pecan cream: In blender or in food processor with knife blade attached, process pecans and 1/cup sugar until pecans are very finely ground.
  3. In small bowl, stir 1/cup sugar, egg yolks, and cornstarch until blended. In 2-quart saucepan, heat half-and-half to simmering over medium-high heat. While whisking constantly, gradually pour about half of half-and-half into egg-yolk mixture. Return egg-yolk mixture to saucepan and cook over low heat, stirring constantly, until mixture has thickened (do not boil), 4 to 5 minutes. Stir in pecan mixture, butter, and vanilla until butter melts. Transfer pecan cream to medium bowl. Press plastic wrap onto surface and refrigerate at least 30 minutes or up to overnight.
  4. Meanwhile, preheat oven to 425°F. Use dough to line 11-inch tart pan with removable bottom. Trim edge even with rim of pan. Refrigerate or freeze until firm, 10 to 15 minutes.
  5. Line tart shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up during baking, gently press it down with back of spoon. Turn oven control to broil.
  6. Cut bananas on diagonal into thin slices. Arrange slices, overlapping slightly, in tart shell. Spoon chilled pecan cream over bananas and sprinkle with remaining 1 tablespoon sugar. Cover edge of shell with foil. Place at position closest to heat source and broil until top is lightly caramelized, 1 to 2 minutes. Carefully remove side of pan. Serve warm. Makes 12 servings.
Each serving : About 315 calories, 4g protein, 36g carbohydrate, 18g total fat (8g saturated), 85mg cholesterol, 203mg sodium. banana cream, banana cream cake, banana cream pie, banana cream pie easy, banana cream pie recipes, banana pie, cream pie recipes, creamy pie, crem pie, easy banana cream pie, recipe for banana cream pie, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Warm Banana-Pecan Tart Recipe

Article Categories : Pies & Tarts

Warm Banana-Pecan Tart Recipe

Warm Banana-Pecan Tart Recipe

To minimize last-minute preparation, bake the crust up to two days ahead. Prepare the toasted-pecan cream up to one day in advance and refrigerate. Then simply assemble the tart just before serving.

Prep: 1 hour plus chilling Bake/ Broil: 32 minutes

  • Pastry for 11-Inch Tart
  • 1/2 cup pecans, toasted
  • 1/2 cup plus 1 tablespoon sugar
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 3/cup half-and-half or light cream
  • 2 tablespoons butter or margarine, cut into pieces
  • 1 teaspoon vanilla extract
  • 5 ripe medium bananas (about 2 pounds)
  1. Prepare pastry dough as directed through chilling.
  2. Prepare pecan cream: In blender or in food processor with knife blade attached, process pecans and 1/cup sugar until pecans are very finely ground.
  3. In small bowl, stir 1/cup sugar, egg yolks, and cornstarch until blended. In 2-quart saucepan, heat half-and-half to simmering over medium-high heat. While whisking constantly, gradually pour about half of half-and-half into egg-yolk mixture. Return egg-yolk mixture to saucepan and cook over low heat, stirring constantly, until mixture has thickened (do not boil), 4 to 5 minutes. Stir in pecan mixture, butter, and vanilla until butter melts. Transfer pecan cream to medium bowl. Press plastic wrap onto surface and refrigerate at least 30 minutes or up to overnight.
  4. Meanwhile, preheat oven to 425°F. Use dough to line 11-inch tart pan with removable bottom. Trim edge even with rim of pan. Refrigerate or freeze until firm, 10 to 15 minutes.
  5. Line tart shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up during baking, gently press it down with back of spoon. Turn oven control to broil.
  6. Cut bananas on diagonal into thin slices. Arrange slices, overlapping slightly, in tart shell. Spoon chilled pecan cream over bananas and sprinkle with remaining 1 tablespoon sugar. Cover edge of shell with foil. Place at position closest to heat source and broil until top is lightly caramelized, 1 to 2 minutes. Carefully remove side of pan. Serve warm. Makes 12 servings.

Each serving : About 315 calories, 4g protein, 36g carbohydrate, 18g total fat (8g saturated), 85mg cholesterol, 203mg sodium.