"Food is an important part of a balanced diet."--Fran Lebowitz

CHOCOLATE CARAMEL TARTLETS WITH ROASTED BANANAS AND GINGER-CITRUS CARAMEL Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for CHOCOLATE CARAMEL TARTLETS WITH ROASTED BANANAS AND GINGER-CITRUS CARAMEL, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
cup all purpose flour
3 tablespoons unsweetened cocoa powder (preferably Dutch-process)
cup powdered sugar
cup ( stick) unsalted butter, room temperature
3 large egg yolks

CARAMEL FILLING:
1/2 cup plus 1 tablespoon sugar
3 tablespoons water
2 teaspoons light corn syrup
teaspoon fresh lemon juice
1/3 cup heavy whipping cream
1 tablespoon unsalted butter

CHOCOlATE GANACHE TOPPING:
1 cup heavy whipping cream
1 tablespoon light corn syrup
3 whole star anise*
4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
2 tablespoons ( stick) unsalted
butter, room temperature
1 ounce bittersweet (not unsweetened) or semisweet chocolate, finely chopped
4 teaspoons (generous) plus 2 tablespoons chopped lightly salted roasted cashews

GINGER-CITRUS CARAMEL SAUCE:
cup sugar
2 tablespoons water
1/2 cup strained orange juice
1 2-inch piece peeled fresh ginger, grated, pressed through garlic press to extract teaspoon juice
vanilla bean, split lengthwise in half
3 tablespoons unsalted butter
2 tablespoons (packed) golden brown sugar
1 large banana, sliced

Directions:
Directions:
FOR CRUST:

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. Preheat oven to 375F Roll out dough on floured surface to -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- to 4/2-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 pails, about 15 minutes. Cool
crusts completely in pans on rack.

FOR CARAMEL FILLING:
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. 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:

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 41/2
ounces coarsely chopped bittersweet chocolate and butter; whisk ganache topping until smooth.
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 tea-
spoon chopped cashews. Spoon caramel filling over nuts in crusts (about 2 tablespoons for each). Chill tartlets until caramel sets slightly, about 30 minutes. 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:
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 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 cup, about 4 minutes. (Can be made 1 day ahead. Cover; let stand at room temperature. Rewarm over low heat just until pourable.) Preheat oven to 450 degrees. 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.
Remove sides from tartlet pans. Place tartlets on plates. Drizzle ginger caramel sauce around tartlets. At-range banana slices alongside. Sprinkle with remaining 2 tablespoons cashews and serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

116W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!