Chocolate-Caramel Tartlets with Roasted Bananas and Ginger-Citrus Caramel

Name: Chocolate-Caramel Tartlets with Roasted Bananas and Ginger-Citrus Caramel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters all purpose flour; 1 large banana, sliced; 1 Tbsp light corn syrup; 3 larges egg yolks; 1 2-inch piece peeled fresh ginger, grated, pressed through garlic press to extract 1/2 teaspoon juice; 2 Tbsps (packed) golden brown sugar; 237 milliliters heavy whipping cream; 0 teaspoons fresh lemon juice; 118 milliliters strained orange juice; 118 milliliters powdered sugar; 4 teaspoons teaspoons (generous) plus 2 tablespoons chopped lightly salted roasted cashews; 28 grams bittersweet (not unsweetened) or semisweet chocolate, finely chopped; 59 milliliters sugar; 3 Tbsps unsalted butter; 3 Tbsps unsweetened cocoa powder (preferably Dutch-process); 1 vanilla bean, split lengthwise in half; 2 Tbsps water; 3 whole star anise

Chocolate-Caramel Tartlets with Roasted Bananas and Ginger-Citrus Caramel might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 669 calories, 8g of protein, and 40g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have heavy whipping cream, banana, golden brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Powdered Sugar

Egg Yolk

Butter

Cocoa Powder

Dough

All Purpose Flour

Equipment you will use

Hand Mixer

Bowl

Preheat oven to 375°F.

Equipment you will use

Oven

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Bowl

Frying Pan

Bake until firm to touch and beginning to pull away from sides of pans, about 15 minutes. Cool crusts completely in pans on rack.

Equipment you will use

Oven

Combine sugar and 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.

Ingredients you will need

Sugar

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Remove from heat; add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and caramel is smooth.

Ingredients you will need

Caramel Bits

Caramel

Cream

Whisk in butter. Set aside.

Ingredients you will need

Butter

Equipment you will use

Whisk

Bring cream and corn syrup to boil in heavy small saucepan.

Ingredients you will need

Corn Syrup

Cream

Equipment you will use

Sauce Pan

Add star anise; remove from heat. Cover; let steep 15 minutes. Discard star anise. Return mixture to boil.

Ingredients you will need

Star Anise

Remove from heat.

Add 4 1/2 ounces coarsely chopped bittersweet chocolate and butter; whisk ganache topping until smooth.

Ingredients you will need

Bittersweet Chocolate

Butter

Equipment you will use

Whisk

Stir 1 ounce finely chopped bittersweet chocolate in top of double boiler set over simmering water until melted.

Ingredients you will need

Bittersweet Chocolate

Water

Equipment you will use

Double Boiler

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.

Ingredients you will need

Chocolate

Caramel

Cashews

Crust

Nuts

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.)

Ingredients you will need

Chocolate

Caramel

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.

Ingredients you will need

Sugar

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

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.)

Ingredients you will need

Caramel Bits

Ginger Juice