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

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

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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