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

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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