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Banoffee pie tartelette



Today we’re going to make a couple delicious banoffee pie tartelettes. I’m going to show you the perfect way to make tarte shells and we will fill them with a salted caramel, a praline, a banana cream and to finish a beautiful whipped vanilla ganache.




The salted caramel

230 grams

sugar

280 grams

cream

70 grams

butter

50 grams

glucose syrup

3 grams

salt

40 grams

white chocolate

Transfer the sugar into a pan and caramelize it on a medium high heat till it’s a dark caramel. Stir it as little as possible to prevent the sugar from crystalizing. Once it’s a rich caramel slowly while stirring add the cream. Keep on heating it. Now also add the butter, the glucose syrup and the salt. Then heat it up till the caramel is 112 degrees Celsius. Stir it every now and then to prevent the caramel from burning. After that pour it into a bowl and while blending add the white chocolate. Be sure to keep the hand blender at the bottom of the bowl to prevent any air from mixing with the caramel. Now cover it with a piece of foil and let it cool down completely out of the fridge. This takes at least 4 hours. Then transfer it into a piping bag that’s fitted with a small round nozzle and keep it out of the fridge for later.



The whipped vanilla ganache

2 leaves or 3.3 grams

gelatin

380 grams

cream

0.5

vanilla pod

130 grams

white chocolate

100 grams

mascarpone

First soak the gelatin in cold water. Now pour the cream into a saucepan. Then cut half a vanilla pod in half and scrape out the seeds. Add both to cream and then bring this to a boil on a medium heat. Once it’s boiling turn off the heat and dissolve the gelatin. Then remove the vanilla pod. Now mix the white chocolate with the mascarpone and then also add the hot vanilla cream. Then blend it for 30 seconds till smooth and emulsified. Now cover it and let it set overnight in your fridge. After that transfer the vanilla ganache into a mixing bowl and start beating it till firm peaks start to form. Be careful that you don’t overwhip it. It’s better to keep it runnier then that it splits. You can whip this ganache beforehand, but it’s best to pipe it straight after mixing it.



The banana cream & compote

3

bananas

150 grams

cream

50 grams

egg yolk

40 grams

sugar

20 grams

corn starch

0.5

vanilla pod

First peel one banana and cut it in big pieces. Weigh 100 grams of the banana in a measuring cub. Now also add the cream, the egg yolk, the sugar and the corn starch. Then cut the vanilla pod in half and scrape out the seeds. Add the seeds to the measuring cub and blend it till smooth. Once smooth pour it into a saucepan and while stirring bring this to a boil to thicken it. Now pour it into a bowl and let it cool down in your fridge. After that mix it for 30 seconds. Then remove the peel from the remaining 2 bananas and cut the bananas in thin slices. Cut those slices in small cubes. Add the chopped banana to the banana cream and mix it well. Keep it in your fridge for later.



The sable tartelettes

​180 grams

flour

80 grams

icing sugar

30 grams

almond powder

4 grams

salt

30 grams

whole egg

110 grams

butter

Transfer the flour on your worktop or cutting board and use the bowl to make a well in the middle. Fill it with the icing sugar, the almond powder, the salt, the whole egg and the butter. Now mix it well and then knead it till it’s a nice dough. Then place it in a bowl and cover it with foil. Let it rest in your fridge for an hour. Now dust some flour on your worktop and roll out the dough till it’s around 2 to 3 millimeters thin. Then cut half with a baking ring and place the dough circles in the middle of the rings. Cut the remaining dough in long thin lines and gently place them on the inside of the baking rings. Keep the dough as cold as possible so it doesn’t break when forming it. Now I still had some dough leftover, so I’m also making a bigger one. Then use a pallet knife or the back of a knife to remove any access dough. After that bake them at 170 degrees Celsius for around 15 minutes. I used a fork to make small holes at the bottom of the tartelette, this prevents the dough from raising up. Now remove them from the rings and use a grater to level the sides.

20 grams

egg yolk

20 grams

cream

Then mix the egg yolk with the cream and use a brush to add a thin layer on both the inside and outside of the tartelettes. Now bake them for another 15 minutes till golden brown. After that let them cool down completely.


The almond praline

50 grams

water

150 grams

sugar

150 grams

almonds

100 grams

white chocolate

3 grams

flaky salt

Mix the water with the sugar and caramelize this on a medium heat till golden brown. Here I use the wet caramel technique to create a stronger flavor profile. A wet caramel will always be richer in flavor then a dry caramel. Once it’s golden brown add the almonds and keep on heating them for around 5 minutes. Also keep on stirring till both the nuts and caramel have a rich dark color. After that pour it on a silicon sheet and spread it. Now let it cool down completely. Once cold break it into smaller pieces and transfer it into a blender. Blend this till it’s a fine crumble and then add the white chocolate and the flaky salt. Now blend it till completely smooth. This takes at least 5 minutes. After that pour it into a bowl and keep it out of the fridge.



How to finish the tartelettes


Cover the bottom of the tartelette with a thin layer of the praline and let it set out of the fridge. Once it’s set pipe a thick layer of the salted caramel on the praline. I always pipe it in a swirl to create a nice and even layer. Then add the banana cream and level it with a pallet knife. I didn’t fill the big tartelette all the way and kept some space to add another layer of praline. Once that’s done pipe the ganache in long thick lines on top of the tartelettes. You can do this in any shape you like, but I love these lines. Then take the remaining salted caramel and pipe thin lines in between the whipped ganache. Now you can keep the tartelettes in your fridge for around 2 days, but the sooner it’s served the better.

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