Caramelized Banana Cream Tarts - cooking recipe
Ingredients
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1 cup heavy cream
1/2 cup light brown sugar
2 1/2 tbsp butter
-1 None Pastry Dough
2 1/4 cups all-purpose flour
2 tbsp powdered sugar
15 tbsp cold butter, chopped
1 None large egg yolk
1 tsp vanilla extract
-1 None Caramelized Bananas
1 cup granulated sugar
2 None bananas, peeled, sliced diagonally
1 1/4 cups whipped cream, to serve
Preparation
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To make the caramel filling, combine cream, brown sugar and butter in a medium saucepan. Stir over medium heat until smooth. Simmer for 10 mins, stirring, until thick and caramel in color. Let cool.
Preheat oven to 400\u00b0F. Grease 8 (3 1/2 inch) individual brioche pans or loose-bottomed tart pans.
Combine flour, powdered sugar and butter in a food processor and pulse until crumbly. With the motor running, add egg yolk, vanilla and 2 tsp water and pulse until ingredients just cling together. Transfer to a floured work surface and knead until smooth. Cover in plastic wrap and chill for 30 mins.
Divide pastry into 8 equal portions. Roll out each portion on a floured work surface until 1/8 inch thick then use to line pans, trimming excess pastry. Prick bases all over with a fork then place pans on a baking tray. Bake for 10 mins, or until browned lightly. Let cool in pans.
Meanwhile, to make the caramelized bananas, line a baking tray with parchment paper. Stir sugar and 1/2 cup water in a medium saucepan over high heat, without boiling, until sugar dissolves. Bring to a boil. Boil, without stirring, until pale caramel in color. Remove from heat and let bubbles subside. Using a fork, carefully dip each slice of banana into caramel and arrange on tray. Stand at room temperature until set.
Transfer tart shells to serving plates. Spoon caramel filling into tart shells then top with whipped cream and caramelized bananas. Serve immediately.
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