Banana Cream Tarts with Chocolate Sauce

Banana Cream Tarts with Chocolate Sauce
Photo by Scott Phillips

Ingredients

  • 7-7/8 oz. (1-¾ cups) unbleached all-purpose flour
  • Mint leaves (optional)
  • 4 to 6 large ripe bananas (7 to 8 oz. each)
  • Dutch-processed cocoa powder
  • ¼ cup heavy cream
  • 1 oz. (2 Tbs.) unsalted butter
  • 1 large egg
  • + 18 more ingredients
    • 6 large egg yolks
    • ¾ cup granulated sugar
    • 1 oz. (1/3 cup) unsweetened Dutch-processed cocoa powder
    • 1 vanilla bean, split and seeds scraped out
    • 6 oz. (¾ cup) cold unsalted butter, diced
    • ½ tsp. pure vanilla extract
    • 2 tsp. dark rum
    • ¼ cup whole milk
    • 1-¾ oz. (6 Tbs.) confectioners’ sugar
    • Rum-raisin ice cream, preferably Häagen-Dazs
    • 2 Tbs. light corn syrup
    • 10 tsp. turbinado sugar
    • ½ lb. extra-bitter chocolate (67% to 72% cacao), preferably Valrhona, coarsely chopped
    • ½ oz. (1 Tbs.) unsalted butter, softened
    • 2 cups whole milk
    • 1 Tbs. confectioners’ sugar
    • 1 cup heavy cream
    • 1-¾ oz. (5 Tbs.) cornstarch

Sift the flour and cocoa powder into a medium bowl. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, 3 to 4 minutes. Scrape the sides of the mixing bowl. Add the egg and beat well. In two batches, add the flour mixture and mix on mediu...

View full recipe at Fine Cooking

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