Banana and toffee. Some like it, some gets a toothache just hearing the 2 words in a sentence. I think it’s a great idea and have been obsessing about finding a good recipe for the past couple of weeks.
The one I ended up with is a combination of a few recipes. I resorted to my go-to chocolate tart dough recipe, filled with mildly salted toffee, slices of riped bananas, rich chocolate ganache and topped with coffee whipped cream.
Makes 4 x 8cm tarts
For the salted toffee
50g unsalted butter
50g light brown sugar
200g condensed milk
A pinch of fleur de sel
1) Melt the butter and sugar in a heavy bottomed saucepan on low heat.
2) Once melted, pour in the condensed milk and bring to a rapid boil.
3) Remove from heat and stir in the fleur de sel. Add to taste accordingly.
For the chocolate ganache
73g dark chocolate couverture
62g heavy cream
42g unsalted butter, softened
1) Melt the dark chocolate couverture on a Bain-Marie.
2) Heat the heavy cream until tiny bubbles appear around the edge.
3) Pour half the heavy cream into melted chocolate. Stir to combine. Then Pour other half and stir until smooth.
4) When chocolate mixture has cooled to room temperature, add softened butter and stir until butter is fully incorporated.
For the whipped coffee cream
35g icing sugar, sifted
240g + 20g heavy cream, very cold
1 tsp gelatine powder bloomed in 1 tbsp water
1/4 tsp instant coffee granules
1/4 tsp coffee extract
1) First, melt the bloomed gelatine in a bain-marie, making sure there are no visible gelatine granules in the mixture. Remove gelatine from heat and leave to cool.
2) Whisk the 240g cold heavy cream and icing sugar until soft peaks.
3) Add the remaining heavy cream, coffee granules and extract into the gelatine mixture and stir to combine. Lower the speed of the mixer and pour in the gelatine mixture.
4) Continue whisking until just before stiff peaks. Take care not to over whip.
5) Scrap whipped cream into a bowl and cover with cling wrap, keeping it refrigerated overnight.
4 x baked chocolate tart shell
2 very-riped bananas
Cocoa powder for decoration, optional
1) Fill the tart shells with the salted toffee up to approximately 1/3 deep.
2) Slice the banana horizontally into 5mm slices. Arrange the banana slices evenly over the toffee mixture. Fill any gap with remaining toffee.
3) Pour chocolate ganache over banana slices until it is even with the lip of the tart shells. Refrigerate for 15 to 30 minutes until ganache is set.
4) Fill a pastry bag fitted with a large petal tip (Wilton tip #127) with the coffee whipped cream. With the larger end of the tip facing down, pipe strips of whipped cream on top of the hardened ganache layer.
5) Dust with cocoa powder before serving.
And it was delicious! So delicious I ate a whole tart right after the photoshoot! I am rarely interested in baking the same thing twice, but I am really looking forward to bake these again because it is just so, so good!