Recipe
January 3, 2012
Caramelized Banana Tart Recipe
Banana Pastry Cream
Step 1: Place milk, sugar, and butter in a pot and bring to a scald.
Step 2: Meanwhile, whisk eggs with cornstarch. Take some of the hot milk and blend with the eggs to warm. Bring milk to a full boil. While whisking, slowly add egg mixture. Lower temperature and cook cream for 3 minutes to cook out the starch.
Step 3: Pour cream out into a shallow pan and sprinkle with sugar. Place plastic wrap over the cream, touching the surface. With a sharp knife, cut into the plastic to let steam escape. Let cool at room temperature for an hour then move into the refrigerator. When ready to use, mash the banana with a fork and mix into the cream.
Sweet Dough
Step 1: Cream butter and sugar until soft. Mix in egg followed by flour, mixing well. Shape dough into a rectangle and wrap with plastic. Place in refrigerator to chill, at least for 2 hours.
Star Anise Glacé
Step 1: In a small saucepan, combine 1 cup of sugar with the water, corn syrup, and star anise and bring to a boil. Remove from heat and let steep for 3 hours.
Step 2: Once cooled, strain through a fine sieve.
Step 3: With an electric mixer, combine egg yolks and 1/4 cup of the syrup and whisk until pale and fluffy.
Step 4: In a separate bowl, whisk egg whites while gradually adding remaining sugar. Whip until stiff peaks form. Fold into yolk mixture.
Step 5: Whip cream to soft peaks and fold into egg mixture.
Step 6: Pour into 3″ rings, 1/2″ thick. Place on tray with parchment paper. Freeze.
Nutella Ice Cream
Step 1: In a small saucepan, bring milk to a scald.
Step 2: In a bowl, whisk together the sugar and 2 egg yolks. Take some of the warm milk and whisk into the yolk mixture to temper the eggs.
Step 3: When milk comes to a boil, slowly whisk in egg yolks. Lower fire, and using a spatula, continuously stir mixture until temperature reaches 167°F.
Step 4: Strain mixture into a bowl and stir in the Nutella and cream. Chill mixture before freezing in ice cream maker.
Assembly
Step 1: Make tart shells using a tart mould approximately 4″ in diameter. Roll sweet dough out on well-floured surface to 1/8″ thick. Take a round cutter slightly larger than the mould and cut 6 circles out. Take the dough and form into the mould, trimming any excess. Make small holes in the base with a fork. Chill for 20 minutes. Bake at 347°F for 13-15 minutes or until golden brown. Let cool before removing from mould.
Step 2: Take two spoons of banana pastry cream to fill tart shell. Layer sliced bananas over the top. Sprinkle with raw sugar, and with a micro torch, slowly melt/caramelize the sugar.
Step 3: To plate dessert, place tart on plate. At the side, place a round of the star anise glace?. Place a scoop of Nutella ice cream on top of glacé. Garnish plate with fresh fruit if desired.
See more recipes from Fairmont Chateau Lake Louise.
Directions
Yield:
Banana Pastry Cream
Step 1: Place milk, sugar, and butter in a pot and bring to a scald.
Step 2: Meanwhile, whisk eggs with cornstarch. Take some of the hot milk and blend with the eggs to warm. Bring milk to a full boil. While whisking, slowly add egg mixture. Lower temperature and cook cream for 3 minutes to cook out the starch.
Step 3: Pour cream out into a shallow pan and sprinkle with sugar. Place plastic wrap over the cream, touching the surface. With a sharp knife, cut into the plastic to let steam escape. Let cool at room temperature for an hour then move into the refrigerator. When ready to use, mash the banana with a fork and mix into the cream.
Sweet Dough
Step 1: Cream butter and sugar until soft. Mix in egg followed by flour, mixing well. Shape dough into a rectangle and wrap with plastic. Place in refrigerator to chill, at least for 2 hours.
Star Anise Glacé
Step 1: In a small saucepan, combine 1 cup of sugar with the water, corn syrup, and star anise and bring to a boil. Remove from heat and let steep for 3 hours.
Step 2: Once cooled, strain through a fine sieve.
Step 3: With an electric mixer, combine egg yolks and 1/4 cup of the syrup and whisk until pale and fluffy.
Step 4: In a separate bowl, whisk egg whites while gradually adding remaining sugar. Whip until stiff peaks form. Fold into yolk mixture.
Step 5: Whip cream to soft peaks and fold into egg mixture.
Step 6: Pour into 3″ rings, 1/2″ thick. Place on tray with parchment paper. Freeze.
Nutella Ice Cream
Step 1: In a small saucepan, bring milk to a scald.
Step 2: In a bowl, whisk together the sugar and 2 egg yolks. Take some of the warm milk and whisk into the yolk mixture to temper the eggs.
Step 3: When milk comes to a boil, slowly whisk in egg yolks. Lower fire, and using a spatula, continuously stir mixture until temperature reaches 167°F.
Step 4: Strain mixture into a bowl and stir in the Nutella and cream. Chill mixture before freezing in ice cream maker.
Assembly
Step 1: Make tart shells using a tart mould approximately 4″ in diameter. Roll sweet dough out on well-floured surface to 1/8″ thick. Take a round cutter slightly larger than the mould and cut 6 circles out. Take the dough and form into the mould, trimming any excess. Make small holes in the base with a fork. Chill for 20 minutes. Bake at 347°F for 13-15 minutes or until golden brown. Let cool before removing from mould.
Step 2: Take two spoons of banana pastry cream to fill tart shell. Layer sliced bananas over the top. Sprinkle with raw sugar, and with a micro torch, slowly melt/caramelize the sugar.
Step 3: To plate dessert, place tart on plate. At the side, place a round of the star anise glace?. Place a scoop of Nutella ice cream on top of glacé. Garnish plate with fresh fruit if desired.
See more recipes from Fairmont Chateau Lake Louise.