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

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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