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

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

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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