Pecan Short Crust

Ingredients Weight Measure
Brown sugar 3 oz.
Unsalted butter 1/3 lb.
Vanilla 1/2 tsp.
All-purpose flour 6 oz.
Pecans, ground, roasted 3 oz.


Ingredients Weight Measure
Butter 4 Tbsp.
Brown sugar 4 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Bananas 4 ea.

Pastry Cream

Ingredients Weight Measure
Milk 4 cups
Cornstarch 5-1/2 Tbsp.
Sugar 7 oz.
Eggs 4 ea.
Vanilla 1 tsp.


Ingredients Weight Measure
Blackberries 1 lb.
TABASCO® brand Original Red Sauce 2 Tbsp.
Orange juice concentrate 4 Tbsp.


Ingredients Weight Measure
Eggs, seperated 4 ea.
Brown sugar, packed 1/2 cup
Brandy 1 oz.
Mascarpone cheese, softened 1 cup


  1. For the Pecan Short Crust, mix all ingredients and chill until firm.
  2. Roll out and line individual tart shells or 2 8" pie shells.
  3. Bake at 350°F until lightly browned.
  4. Set aside to cool.
  5. For the Bananas, melt the butter in a sauté pan; add brown sugar and TABASCO® Sauce.
  6. Add the bananas and cook until warmed through and thoroughly coated in syrup.
  7. Divide evenly among the bottom of the shells.
  8. For the Pastry Cream, heat milk in a medium saucepan to a boil.
  9. Meanwhile, in a medium bowl, whisk together all other ingredients.
  10. Whisk the egg mixture to the hot milk and stir continuously until thickened.
  11. Remove from the heat and pour over the bananas.
  12. For the Blackberries, toss together all the indegrents. (Note: you may use a different kind of fresh fruit, whichever you prefer.)
  13. Arrange neatly on top of pies.
  14. For the Mascarpone Gratin, whisk egg yolks, sugar and brandy over a water bath or a double boiler until thickened.
  15. Remove from heat and whisk in the softened cheese.
  16. Beat the egg whites until foamy and fold into the yolk mixture.
  17. Pour on top of the pies and brown under the broiler.
  18. You may garnish with mint, chocolate or any sauce you desire.