Banana Split TartsHazelnut Tart Crust:
After searching the internet for a while, I found a recipe on Epicurious for a hazelnut crust that could easily be modified to accommodate my praline paste. For the original recipe (using hazelnuts, not praline paste) click here.
1 cup hazelnut praline paste
2 cups flour
1 teaspoon salt
1/2 cup unsalted butter, cold
2 teaspoons vanilla
Preheat oven to 350. Combine praline paste, flour, and salt in the bowl of a food processor; pulse until combined. Cut cold butter into pieces and add; pulse until mixture resemble coarse meal. Add eggs and vanilla and pulse until dough comes together. Wrap in plastic and chill for 30 minutes. Divide dough into 20 balls, and press 1 ball over the bottom and up the sides of each tart pan. I used 3 7/8" pans and that was stretching it a bit. If you use bigger pans, you obviously won't get as many tarts. Bake at 350 for 15-20 minutes. Cool.
6 ounces good-quality semisweet chocolate
6 ounces heavy cream
1 Tablespoon light corn syrup
scant teaspoon vanilla
Chop chocolate and place in a medium-sized bowl; set aside. In a small saucepan, combine cream and corn syrup, and heat over low until mixture comes to a gentle boil. Remove from heat and pour over chocolate. Allow mixture to sit for 1 minute, then stir until smooth. Add vanilla and stir. Chill until spreadable.
2 large bananas, sliced very thin
25 Kraft caramels, unwrapped
2 Tablespoons heavy cream
Combine in a small saucepan and heat over low until caramels melt. Stir to combine. Cool to room temperature.
1 large package cook and serve vanilla pudding
3 cups milk
Combine pudding and milk in a medium-sized saucepan. Cook following package directions. Chill.
Spread a small amount of chocolate in the bottom of each tart crust. Place 3 banana slices on top of the chocolate, then top with a small spoonful of caramel. Let the tarts sit for a few minutes to allow the caramel to spread out. Put a heaping tablespoon of pudding on top of the caramel and place tarts in the fridge. Just before serving, top with a dollop of whipped cream and a raspberry