Banana Pecan Caramel Tart Recipes

Steps:

• To prepare the tart: Combine the cold butter, 1/2 cup of the pecans, 1/3 cup of the granulated sugar, 1 cup plus 3 tablespoons of the flour, and the salt in a food processor and process until crumbly. Add 1 of the egg yolks and 1 tablespoon of the milk and process until the dough forms a ball. Roll out the dough to 1/8-inch thick and cut into a 9-inch circle. Line an 8-inch tart pan with the dough, place on a sheet pan, and refrigerate for 1 hour.
• Preheat the oven to 375 degrees F.
• Bake for 10 to 12 minutes, or until golden brown.
• To prepare the pecan cream: Combine the softened butter, the whole egg, the remaining 1 cup of ground pecans, 1/2 cup of the granulated sugar, the cream, and 1/4 teaspoon of the vanilla in a mixing bowl. Spread a 1/4-inch layer of the mixture in the bottom of the tart. Bake at 350 degrees F for 10 minutes, or until the pecan cream is set. Remove from the oven and set aside.
• To prepare the pastry cream: Bring the remaining 2 cups milk and 1/3 cup granulated sugar to a boil. Whisk together the remaining 4 egg yolks and 1/3 cup granulated sugar in a bowl. Sift the remaining 2 tablespoons flour and the cornstarch together over the egg yolk mixture and whisk until smooth. Add the remaining 1/4 teaspoon vanilla and one third of the milk mixture and whisk until combined. Return the remaining milk mixture to a boil. Pour the yolk mixture into the milk, stirring continuously, until thickened and remove from the heat.
• To prepare the tart: Cut the bananas into 1/4-inch thick slices and arrange in a single layer over the pecan cream in the tart shell. Spoon the pastry cream over the bananas and smooth with spatula. Lower the oven to 350 degrees F. and bake for 10 minutes. Remove from the oven and cool slightly, then refrigerate for at least 1 hour.
• Cut the tart into 6 slices and place a slice in the center of each plate. Arrange the toasted pecans on each slice and dust with confectioners' sugar.

Steps:

• Prepare and bake pie crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool.
• Meanwhile, melt butter in saucepan on medium heat. Add sugar; cook and stir 3 min. or until melted. Remove from heat; stir in bourbon. Cool.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in sour cream. Let stand 5 min.
• Slice bananas; place in crust. Top with caramel sauce, pudding mixture and COOL WHIP. Refrigerate 1 hour.

Steps:

• Preheat oven to 450F.
• For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
• Beat in yolk, vanilla, and salt.
• Add flour and beat until moist clumps form.
• Press dough into bottom of 9 inch tart pan with removable bottom.
• Pierce with fork and refrigerate for 1 hour.
• Bake crust until golden (about 15 minutes).
• Cool.
• For the Banana Topping: Reduce oven temperature to 375F.
• Overlap banana slices on crust, covering completely.
• Brush melted butter over banana slices and sprinkle with sugar.
• Bake until just warmed through (4 minutes).
• Drizzle with some caramel sauce (recipe follows).
• Sprinkle with macadamia nuts.
• Serve with ice cream and pass extra caramel sauce around.
• For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
• Keep warm.
• In a heavy saucepan, combine the sugar and lemon juice until well mixed.
• Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
• Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
• While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
• Stirring constantly, slowly pour in the warm cream.
• Bring to a boil, continuing to stir constantly.
• Cook until slightly thickened, about 3-4 minutes.
• Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
• Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.