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

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

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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