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 tablespoon light corn syrup
  • 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
  • + 19 more ingredients
    • ½ vanilla bean
    • 4 ½ ounces bittersweet (not unsweetened) or semisweet chocolate
    • 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
    • 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
    • 2 teaspoons light corn syrup
    • 3 tablespoons water
    • 1 tablespoon unsalted butter
    • ¼ cup sugar
    • 3 tablespoons unsweetened cocoa powder (preferably Dutch-process)

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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