Listening: Elvis - Love Me Tender (because bananas and I sing this to Hen a lot)
It always sneaks up on me, the sudden transition that begins from summer to autumn. It is just a hint now, but I can sense it in the air almost. I am not ready, but
I guess no one asked me. I haven't been baking as much until the past few weeks due to the heat and general laziness, but I got a flurry of inspiration so I have been back at it.
I have been very intrigued by fussy little desserts lately. I have so many ideas, but have been quelling my desire to go big and trying to work out solid bases for mousses/tarts/etc.
This banoffee (banana + toffee) tart is the first of many. Banana and peanut butter are probably one of my favorite combos and banana and chocolate are a close second, which I have been
craving lately. Banoffee is traditionally a pie and was dreamed up at The Hungry Monk Restaurant in England. There are many variations now, but the general combo is banana, toffee and chocolate.
This is similar to many of my other longer dessert recipes, in that you can make pieces parts over one or two days to make it easier. No one thing is complicated, just a little more involved when it comes
Banoffee-Inspired Mini tarts
Recipe for banoffee-inspired mousse tart layered with fresh bananas, banana custard and toffee mousse in a chocolate crust. By Marysmaking
Prep time: - Cook time: - Total time: Yield:6 Tarts
Special Equipment: 6 cavity (about 3.7oz ea) brioche silicone mold and 6 mini springform pans with dimensions of 4 by 1 3/4in. (Wilton) Banana Custard
- 2.5 cups cream
- 2 bananas
- 1 cup sugar
- 2 T cornstarch
- pinch salt
- 8 egg yolks (whisked)
- 1 t vanilla
Molded Toffee Mousse
- 3 T plus 3/4 cup water
- 1 envelope unflavored gelatin
- 2 3/4 cups sugar
- 2 T corn syrup
- 1 3/4 cups whipping cream, room temperature
- 1/2 cup unsalted butter
- 1 1/2 cups chilled whipping cream
- 12 oz (one bag) white chocolate melting wafers (I often use Wilton)
- 12 oz chocolate (chopped)
- 8 oz cream
- 1.5 cups whipping cream
Chocolate Tart Shell
- 2.5 cups + 1t (320g) flour (spooned into measuring cup)
- 1/2 cup (60g) cocoa
- 3/4 cup + 1 T(160g) sugar
- pinch salt
- 2/3 cup (160g) butter
- 2 eggs
- 2 - 3 bananas
- chocolate shavings (optional)
Puree cream and bananas in a blender.
In a heavy bottomed pot combine sugar, cornstarch, salt and banana cream mixture over medium heat.
Allow mixture to thicken and bubble and then turn off heat.
Temper eggs by adding a little bit of the heated mixture to yolks while stirring continually, then adding a little more until about half of cream mixture has been mixed with eggs.
Then add egg mixture back to the pot and turn heat back to medium, while stirring constantly and mixture comes to a gentle boil (allow to gentle boil for 2-3 minutes).
Remove from heat and stir in vanilla, then cover and chill for at least 1 hour.
Bloom gelatin by adding 3 T of water and gelatin to a small dish, stir and set aside.
In a heavy-bottomed pot, add sugar, 3/4 cup water, and corn syrup and heat on medium until sugar dissolves, then increase heat and allow syrup to turn golden brown while stirring occasionally.
Remove from heat and stir in cream andbutter, but be careful because it will bubble vigourously.
Return to low heat and allow bits of caramel to dissolve, turn off heat and stir in gelatin until completely dissolved.
Pour caramel into measuring cup and allow to cool to room temperature.
In the meantime, beat chilled whipping cream until medium-soft peaks form (do not overbeat).
Fold caramel mixture into whipping cream and chill for at least 30 minutes.
Then prepare white chocolate shells.
Melt chocolate in microwave starting with 30 seconds, then 15 - stirring each time - then can heat for 10 more seconds if needed.
Using a pastry brush, cover the inside of 6 molds with a thin layer of chocolate.
Place in freezer and allow to harden.
Then remove from freezer and brush a second layer of chocolate onto first and stick back in freezer until hardened again.
Remove from freezer and fill each chocolate shell (leave in mold) with toffee mousse and place in fridge to chill until final assembly.
Place chocolate pieces in a medium glass bowl.
Heat milk over medium heat in a small pot until bubbles form around the edge.
Pour milk over chocolate and let sit for 1 minute, then stir until chocolate is smooth.
Let cool to room temperature.
In the meantime, beat whipping cream until medium soft peaks form.
Fold choclate ganache into whipping cream and then chill until final assembly.
Chocolate Tart Shell
Preheat oven 350F.
Add flour, cocoa, sugar, salt and butter to food processor and pulse until texture is crumbly.
Add eggs and pulse until dough begins to come together.
Turn out dough onto lightly floured surface and knead a couple times until smooth.
Divide dough into 6 equal balls and roll each out until about 1/8 inch thickness and 6 inches in diameter.
Carefully place dough into pan and trim any overhanging edges.
Cover each with parchment and add weight in the center (beans, pastry weights, etc) and bake for 10 minutes.
Remove parchment and weights from each and then bake 5-10 minutes more until done.
Let cool and then remove from springform pans.
Slice bananas into thin slices.
Take tart shells and add a layer of banana to the bottom of the shell.
Top banana slices with banana custard and fill to edge of tart - I level off with a pastry cutter or knife so it is even.
Very carefully, unmold toffee mousse and place on top of banana custard.
Fill pastry bag with chocolate mousse and pipe around edge of tart.
Garnish with chocolate shavings if desired.