Monday, August 31, 2009

Chocolate & Caramelized Bananas Tart

Chocolate & Caramelized Bananas Tart … sounds fancy, doesn’t it? I got the recipe from Dorie Greenspan’s ‘Paris Sweets’. It isn’t the original tart, but it’s a variation. The original tart is called ‘A Chocolate Tart for Sonia Rykiel’ aka ‘Tarte au Chocolat pour Sonia Rykiel’. As a self-proclaimed ‘fashion-addict’ of course I know Sonia Rykiel; she’s a French fashion designer. Not entirely my type of clothing but I admire her contribution to the fashion industry. The difference between this tart and Sonia’s tart is that the bananas are caramelized. A worthwhile touch I think! I made these baby tarts today for dessert and my family (and I) loved them! Off to a great start with my new book!


Sweet Tart Dough recipe: Dorie Greenspan - Paris Sweets

Ingredients: Makes enough for three 9-inch tarts
- 2 ½ sticks (10 ounces) unsalted butter, softened
- 1 ½ cups confectioner's sugar, sifted
- ½ cup ground blanched almonds
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 large eggs, room temperature, lightly beaten
- 3 ½ cups all-purpose flour

Instructions:
- Place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almonds, salt, vanilla and eggs, beating on low speed. Still on low, add the flour in 3 or 4 additions and mix only until the mixture comes together - a matter of seconds. Don't overdo it.
- Gather the dough into a ball and divide it into 3 or 4 pieces. Gently press each piece into a disk and wrap each one in plastic. Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days. The dough can be wrapped airtight and frozen for up to a month.
- Work with one piece of dough at a time; keep the remaining dough in the refridgerator. Working on a lightly floured surface, roll the dough into a round 1/8 inch thick. Roll the dough up and around your rolling pin and unroll it onto the tart ring. Fit the dough into the bottom and up the sides of the ring, then run your rolling pin across the top of the ring to cut off the excess. If the dough cracks or splits, patch the cracks with scraps, moisten the edges to 'glue' them back in place. Prick the dough all over with a fork and chill for 30 minutes.
- Preheat the oven to 350°F. Fit a circle of parchment paper or foil into the crust and fill with pie-weights (dried beans or rice). Bake for 18 to 20 minutes, then remove the pie weights and bake for another 5 to 7 mintes, until golden.

* This recipe makes enough dough for three 9-inch tarts. If you want a smaller recipe, I recommend Martha Stewart's Tart Dough. Click here for that recipe.

Chocolate & Caramelized Bananas Tart recipe: Dorie Greenspan - Paris Sweets

Ingredients:
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 4 tablespoons unsalted butter, cut into 4 pieces, room temperature
- 2 tablespoons unsalted butter, for frying
- 2 tablespoons sugar
- 2 to 3 ripe but firm bananas
- 1 fully baked 8-inch tart shell (I used 4 mini tarts)

Instructions:
- Put the chocolate in a heatproof bowl. Pour the heavy cream into a small saucepan, bringing to a full boil, pour over the chocolate and let the mixture rest for 30 seconds. (I melted the chocolate first before adding the cream) Using a whisk, very gently stir until the chocolate is melted and smooth, then whisk in the butter until melted.
- Peel and cut the bananas on the diagonal into ¼-inch-thick slices. Melt 1 to 2 tablespoons unsalted butter in a skillet over high heat and add 2 tablespoons sugar; when the sugar is lightly caramelized, toss in the bananas. Still working over high heat, sauté the bananas to caramelize them. Using a slotted spoon, transfer the bananas to a plate to cool. When they are cool, pat off any excess butter with paper towels and lay the bananas in the tart shell before pouring in the ganache. Chill (until the ganache sets), then finish with the top layer of bananas.


Caramelizing the bananas. One of the very rare occasions I use the frying pan and cook ;).


When caramelized, the banana slices become very yellow and squishy.


In their baked tart shells.


Chocolate ganache. I'm a sucker for melted chocolate.


Dripping chocolate and caramelized bananas; it was bound to be good!


The combination is sinfully delicious. I think I'm going to caramelize the bananas I have left and dip them into the chocolate!

4 comments:

Eliana said...

This tart looks super! Wish I had some right now.

ABowlOfMush said...

I can never say no to anything Banana and chocolate! What lovely tarts!
Hope you had a nice trip,
welcome back!

How To Eat A Cupcake said...

Everyone's making caramelized bananas! This looks yummy! :D

thereddeer said...

Drooool! Sounds delicious!!