Chocolate-Caramel Tartlets with Roasted Bananas and Ginger-Citrus Caramel

Chocolate-Caramel Tartlets with Roasted Bananas and Ginger-Citrus Caramel
Photo by Mark Thomas

Ingredients

  • 4 ½ ounces bittersweet (not unsweetened) or semisweet chocolate
  • ½ cup powdered sugar
  • 1 tablespoon light corn syrup
  • 10 teaspoons lightly salted roasted cashews
  • 1 2-inch piece peeled fresh ginger
  • 9 tablespoons sugar
  • 1/3 cup heavy whipping cream
  • + 19 more ingredients
    • 3 tablespoons unsweetened cocoa powder (preferably Dutch-process)
    • 3 tablespoons water
    • 1 tablespoon unsalted butter
    • 2 tablespoons water
    • ¼ teaspoon fresh lemon juice
    • 1 cup heavy whipping cream
    • 2 tablespoons golden brown sugar
    • ¼ cup sugar
    • ½ cup orange juice
    • 2 tablespoons unsalted butter
    • 2 teaspoons light corn syrup
    • 2/3 cup all purpose flour
    • ½ vanilla bean
    • 3 whole star anise
    • 3 tablespoons unsalted butter
    • 3 large egg yolks
    • 1 large banana
    • 4 tablespoons unsalted butter
    • 1 ounce bittersweet (not unsweetened) or semisweet chocolate

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...

View full recipe at Epicurious

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