Pecan Rock Homemade Recipe: A Creamy Treat for Sweet Tooth Lovers

To prepare these delicious banana cream tartlets, you will need several ingredients and several steps.

Tartlet Dough

For the base, take 200 grams of flour, 140 grams of butter, and 80 grams of powdered sugar. Mix the flour and powdered sugar, then rub with the butter to form the dough. Roll out the dough, cut out circles, and place them in tartlet molds. Bake at 150°C for 15 minutes.

Making Pastry Cream

For the filling, you need 500 ml of milk, 100 grams of powdered sugar, 6 egg yolks, 50 grams of flour, and 2 teaspoons of vanilla extract. In a saucepan, mix the milk and vanilla, bring to a boil, and remove from heat. In a separate bowl, whisk the egg yolks, powdered sugar, and flour until smooth. Gradually add spoonfuls of hot milk to the egg mixture, stirring thoroughly. Then return the entire mass to the saucepan and cook over medium heat until the cream thickens, which will take 12 to 15 minutes. After that, remove the cream from the stove.

Assembly and Decoration

For the cream layer, you will need 500 ml of whipping cream, a quarter cup of sugar, and 1 tablespoon of vanilla extract. Whip the cream together with the sugar and vanilla extract. Place sliced bananas on the base of the finished tartlets, then spread the pastry cream on top. Finish the decoration by placing the whipped cream over the cream and sprinkling with chocolate sprinkles.

When the desire arises to cook something sweet at home, sujji halva is often chosen. However, many avoid making halva from mung beans, considering the process very difficult. Traditionally, it is believed that preparation requires a lot of effort: the beans need to be soaked for several hours, ground, and constantly fried in a pan.

Simple Preparation Method

However, a simple method is presented that will allow you to prepare delicious mung bean halva right at home. This recipe requires the following ingredients: 1 cup of washed mung beans, 1 cup of ghee (in equal amounts), 1 cup of whole milk, 1 cup of water, 1 cup of sugar, 1 large spoon of besan (to give texture and color, like in halva), 1 large spoon of sujji (for extra crumbliness), ½ teaspoon of cardamom powder, 8-10 strands of saffron (soaked in milk), and 2 large spoons of chopped dried fruits (cashews, almonds, pistachios).

Step-by-step Instructions

First, the mung beans should be thoroughly washed with clean water two or three times and soaked in water for 3-4 hours. After soaking, drain the excess water, and then grind the beans in a blender, either without adding water or by adding very little water to obtain a coarse crumble.

In a thick-bottomed pot, heat half a cup of ghee. Add sujji and fry for one minute. Then pour in the ground beans. They must be fried over low heat, stirring constantly, until the color turns golden and the mixture begins to release oil. This stage takes about 20-25 minutes.

Next, gradually add warm milk (or water) to the mixture to prevent lumps from forming. When the beans have completely absorbed all the milk, add the sugar and the remaining ghee. Continue cooking over low heat until the mass thickens to the consistency of halva and the oil begins to separate around the edges. Finally, sprinkle with roasted dried fruits on top, and the hot, crumbly, and tender mung bean halva is ready.