Bananas Foster Tart with Pecan Butterscotch Puff Pastry Step-by-step instructions

Before you start

Before starting, ensure the puff pastry is thawed if frozen, and preheat the oven to 400°F (200°C). Prepare the butterscotch pastry cream and butterscotch sauce ahead of time, or warm them if they were refrigerated.

Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop them. Grate the blonde chocolate and set aside. Have all your ingredients and equipment ready, including a baking sheet lined with parchment paper, a pastry brush, and a sharp knife.

Instructions

Prep and Assemble

1. 1Prep the Toppings
   Slice the bananas on a thick diagonal bias, about 1/2-inch thick, and set aside. Chop the toasted pecans into clean, even pieces. Grate the solid block of blonde chocolate on the large holes of a box grater into a pile of curls. Beat the egg with water to make the egg wash.
   Look for Bananas are thick and even, pecans are uniformly chopped, chocolate is in fluffy curls.
   Tip Use a firm but ripe banana so the slices hold their shape during baking.
2. 2Roll Out the Pastry
   On a lightly floured surface, roll the puff pastry into a 10x15-inch rectangle, about 1/8-inch thick. Transfer to a parchment-lined baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. Prick the inside of the pastry with a fork.
   Look for Pastry is even, with a defined border and pricked center.
   Tip Chill the pastry for 10 minutes if it becomes too soft to handle.

At the end of this phase, you should have the puff pastry rolled out on a baking sheet, the bananas sliced on a bias, the pecans chopped, the chocolate grated, and the egg wash ready.

The pastry should be chilled and firm, the bananas evenly thick, and the chocolate in fluffy curls. The butterscotch pastry cream should be warm and spreadable.

Bake to Golden

3. 3Spread the Cream
   Spread the warm butterscotch pastry cream evenly over the base of the puff pastry, staying within the scored border. The cream should be about 1/4-inch thick.
   Look for Cream is smooth and level, not overflowing the border.
   Tip Warm the cream slightly if it has thickened, so it spreads easily.
4. 4Arrange the Bananas and Pecans
   Shingle the sliced bananas in neat rows over the pastry cream, overlapping slightly. Sprinkle the chopped toasted pecans evenly over the bananas, pressing them gently into the cream.
   Look for Bananas cover the cream in an even layer, with pecans scattered throughout.
   Tip Arrange the bananas in a single layer to ensure even baking.
5. 5Brush the Border
   Brush the exposed pastry border with the egg wash, making sure to coat the edges completely for a golden, shiny finish.
   Look for Border is evenly coated with egg wash, no dry spots.
   Tip Avoid brushing egg wash on the cream or bananas, as it can make them soggy.
6. 6Bake the Tart
   Bake the tart in a preheated 400°F (200°C) oven for 25 to 30 minutes, until the pastry is puffed and golden brown and the bananas are tender. The egg wash should be deep golden, and the filling should be bubbling gently.
   Look for Pastry is crisp and golden, bananas are caramelized at the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.

The tart should be out of the oven and cooling slightly. The puff pastry border should be puffed and deep golden brown, the bananas tender and caramelized, and the filling bubbling. The aroma should be buttery, nutty, and sweet. The tart should be firm enough to lift with a spatula without breaking.

Finish and Serve

7. 7Finish with Sauce and Chocolate
   Remove the tart from the oven and let it cool for 5 minutes. Drizzle the bubbling amber butterscotch sauce over the top, then sprinkle with the grated blonde chocolate curls. The warmth of the tart will slightly melt the chocolate.
   Look for Sauce glistens, chocolate curls soften but hold their shape.
   Tip Serve immediately while the tart is warm and flaky.
8. 8Slice and Serve
   Using a sharp knife, cut the tart into squares or rectangles. Lift each portion with a spatula, making sure to include the crisp pastry edges and the creamy filling. Serve warm.
   Look for Clean slices with visible layers of pastry, cream, bananas, and chocolate.
   Tip Use a serrated knife for cleaner cuts through the pastry.

The tart is complete with the butterscotch sauce drizzled over the top and the blonde chocolate curls scattered on top. The sauce should be glossy and slightly set, the chocolate curls slightly softened but still visible. The tart is ready to be sliced and served warm.

Common mistakes

One common pitfall is overfilling the tart with pastry cream, which can cause it to spill over the edges and make the pastry soggy. Keep the cream within the scored border. Another mistake is not pricking the pastry base, which can cause it to puff up unevenly.

Use a fork to dock the center. Also, avoid using overly ripe bananas; they will turn mushy and release too much liquid. Finally, don't skip the egg wash on the border — it gives the pastry a beautiful golden sheen and helps it brown evenly.

How to tell it’s done

The tart is done when the puff pastry is puffed and deep golden brown, and the filling is bubbling gently around the edges. The bananas should be tender and slightly caramelized at the edges.

To ensure the egg wash is fully cooked, the internal temperature of the tart (in the thickest part of the filling) should reach at least 160°F (71°C). Let the tart cool for 5 minutes before drizzling with sauce and adding the chocolate curls. Serve warm for the best texture and flavor.

• Egg dishes: 160°F (71°C) in the thickest part