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