Chocolate-Caramel Tartlets with Roasted Bananas and Ginger-Citrus Caramel
4.5
(7)
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Ingredients
Makes 4
Crust
Caramel filling
Chocolate ganache topping
Ginger-citrus caramel sauce
For crust:
Step 1
Sift flour and cocoa into small bowl. Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Beat in flour mixture. Beat in egg yolks 1 at a time. Gather dough into ball; flatten into disk. Chill at least 1 hour and up to 1 day. Soften slightly at room temperature before rolling out.
Step 2
Preheat oven to 375°F. Roll out dough on floured surface to 1/8-inch thickness. Using 5-inch-diameter plate or bowl as guide, cut out rounds. Reroll dough scraps if necessary to form four 5-inch rounds total. Press each dough round onto bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with removable bottom. Pierce crusts all over with fork. Freeze crusts 10 minutes. Bake until firm to touch and beginning to pull away from sides of pans, about 15 minutes. Cool crusts completely in pans on rack.
焦糖的filling:
步骤3
把糖和next 3 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and caramel is smooth. Whisk in butter. Set aside.
For chocolate ganache topping:
Step 4
Bring cream and corn syrup to boil in heavy small saucepan. Add star anise; remove from heat. Cover; let steep 15 minutes. Discard star anise. Return mixture to boil. Remove from heat. Add 4 1/2 ounces coarsely chopped bittersweet chocolate and butter; whisk ganache topping until smooth.
Step 5
Stir 1 ounce finely chopped bittersweet chocolate in top of double boiler set over simmering water until melted. Brush inside of each crust with melted chocolate, then sprinkle each with 1 generous teaspoon chopped cashews. Spoon caramel filling over nuts in crusts (about 2 tablespoons for each). Chill tartlets until caramel sets slightly, about 30 minutes.
Step 6
Rewarm chocolate ganache topping just until pourable, if necessary. Spoon chocolate ganache atop caramel filling. Refrigerate just until ganache sets, about 45 minutes, then let tartlets stand at room temperature. (Can be made 1 day ahead. Cover tartlets loosely and let stand at room temperature.)
For ginger-citrus caramel sauce:
Step 7
Stir 1/4 cup sugar and 2 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until medium (not deep) amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat; slowly add orange juice and 1/2 teaspoon ginger juice. Scrape in seeds from vanilla bean. Return mixture to boil, stirring until any caramel bits dissolve. Boil until sauce is slightly syrupy and reduced to 1/4 cup, about 4 minutes. (Can be made 1 day ahead. Cover; let stand at room temperature. Rewarm over low heat just until pourable.)
Step 8
Preheat oven to 450°F. Melt butter in heavy small saucepan over low heat. Add brown sugar; whisk until blended, about 1 minute. Add banana slices and toss to coat. Transfer banana mixture to small baking sheet. Bake until bananas begin to brown slightly around edges and sugar mixture bubbles, about 4 minutes.
Step 9
Remove sides from tartlet pans. Place tartlets on plates. Drizzle ginger caramel sauce around tartlets. Arrange banana slices alongside. Sprinkle with remaining 2 tablespoons cashews and serve.
Step 10
*Brown star-shaped seedpods sold at Asian markets, at specialty foods stores, and in the spice section of some supermarkets
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Reviews (7)
Back to TopThese were great and got rave reviews, but they are VERY rich. I made them the first time in 4 1/2" tart pans and none of my guests could finish them. I made them a second time in 2" tins and they were a better size.
dmcadams
San Francisco
6/29/2005
The finished product is beautiful and quite impressive but it was VERY time consuming. The crust was kind of dry and bland but the fillings were yummy. It was very rich and I can't imagine anyone finishing a whole one. (We shared) The ginger sauce and the bananas really made this special.
esbicca
portland, oregon
4/4/2005
Very easy if you get organized before you start. I, too, tasted the tartlet without the ginger-caramel sauce, but would make it if I was serving to guests. (I was just experimenting this time). Personally, it's not my thing, but I could see how a chocolate-lover would go for it.
Anonymous
boston
6/3/2004
Delicious! I just made the tartlets and they were fabulous, will definately make again.
Anonymous
East Lansing, MI
2/8/2004
This was an absolutely delicious recipe. I skipped the ginger-caramel sauce and just placed the bananas on the side of the tartlet. Everything except the bananas can be done ahead of time, and they look beautiful. Would definitely make again!
Anonymous
Johnson City, TN
1/12/2004
I thought this dessert was terrific. I made the whole thing, including the ginger-citrus caramel sauce and the roasted bananas. While the caramel sauce was delicious and easy to make, if you are short on time I think you could skip it; the intense chocolate in the tart largely overwhelmed the ginger-citrus taste. I wouldn't skip the bananas, however. They provided a nice flavor contrast to the chocolate/caramel tart. Don't be put off by the number of steps. They all were easy and can be done ahead of time. I roasted the bananas while brewing after dinner coffee.
Anonymous
portland, oregon
10/13/2003
Unbelievable. I used Scharfenberger chocolate. I did not make the roasted bananas or the ginger citrus caramel. I just made the tartlets themselves. My husband said it was one of the all time best desserts he's ever had.
Susan
Phoenix, AZ
10/3/2003