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

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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