Monday, July 16, 2012

                               Pate sablee
                               100gr                                                       butter
                               60gr                                                         sugar 
                               33gr                                                         cocoa powder
                               1                                                              egg
                               160gr                                                       flour
                               as preferred                                             vanilla

                               45gr                                                          caster sugar 
                               60gr                                                          sour cream
                               100gr                                                        heavy cream 
                                4                                                              eggs
                                as preferred                                             vanilla
                               Caramelized bananas
                               350gr                                                         bananas
                               40gr                                                           caster sugar
                               Banana and chocolate mousse
                               56gr                                                           sugar
                               24gr                                                           butter , room temperature
                               24gr                                                           milk, room temperature
                               240gr                                                         bananas
                               8gr                                                            lemon juice
                               200gr                                                         heavy cream whipped to soft peaks
                               150gr                                                         chocolate 70%

For the crust beat butter with sugar and vanilla until fluffy, beat in the egg and then add the flour. Shift in the cocoa powder and give the dough a quick stir until the ingredients are well combined. Refrigerate for an hour and meanwhile prepare the bottom filling. Slice the bananas and put the sugar in a pan over high heat . When the sugar starts to melt move a few times the pan so that the caramel spreads and doesn't burn locally and when it gets a dark orange color add the bananas and caramelize.  

chocolate and banana tart

After an hour in the fridge remove the dough and roll it enough to fit a 12cmx26cm form or a pan with the same area. Cover with foil and rice or beans and bake at a preheated oven to 170C for 15min. Then remove the covering and put it back in the oven for 10 more minutes. Meanwhile prepare the cream filling by simply bringing all the ingredients together and when the crust is done, spread a layer of caramelized bananas on the bottom and cover with the cream. Continue baking at 180-190C for about 25min, remove and let it completely cool.

For the chocolate mousse make again a caramel with the sugar and add in consecutively the butter and milk. When the mixture is homogenous bring the chopped bananas to the saucepan and cook until the fruit has soften. Remove from the heat, let cool for a while and add the chocolate. Smooth with a blender and when the mixture has completely cooled, fold in the whipped cream. Refrigerate the mousse until set, cut the tart to individual pieces and garnish them on top with the chocolate mousse. 

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