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

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

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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