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

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

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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