Monday, May 6, 2013

Banoffee Tart

This is an amazing recipe that I borrowed from manggy! Instead of one large tart, I made it into four smaller tarts. Also, I caramelized and flambed the bananas with sugar, butter, and Bacardi Gold instead of putting in regular cut-up bananas. And I added pecans! because I didn't have any peanuts. But it worked out beautifully in terms of taste, texture, and sweetness level.

Ingredients (makes four 4-inch tarts)
1 can (14 oz.) condensed milk
1 1/2 (210g) cups AP flour
1/2 cup (50g) powdered sugar
1/4 teaspoon salt
1 stick and 1 tablespoon unsalted butter, slightly melted
1 large egg yolk
~ 1/4 cup sugar
~1/4 cup butter
2 large (firm) bananas
1/2 cup dark rum
chopped pecans
heavy cream

First off, the toffee is made out of regular condensed milk!....except you have to submerge the cans in hot boiling water for 3 hours. Then it turns into lovely sweet brown toffee :) 

make sure the cans are always submerged in water. You'll have to check periodically, around every half hour or so.

Ok. The recipe calls for frozen butter. But I accidentally forgot to put the butter in the fridge when I bought it, so it was pretty melty. I was too lazy to wait for the butter to freeze, so I simply added the melted butter into the sieved flour, powdered sugar, and salt

Once the pastry blender causes the mixture to resemble small crumbs, go ahead and add an egg yolk! When that's all nicely mixed together, grab a handful and spread the dough towards the corners of the tart pan, making sure not to spread it too thin. I made the edges pretty thick because I like it that way and I'm aware that I get in the habit of making my edges thin :/

Freeze for 30 minutes, longer if you'd like, and preheat your oven to 375 degrees. After that looong wait, cover the tarts with foil and bake for 25 minutes. 

 Take out the foil and bake for another 8 minutes for the dough to brown.  Cool to room temperature and then in the fridge with the tart molds, in case the dough isn't sturdy by itself yet.

 While the dough is cooling, cut your bananas! I used Gordon Ramsay's caramelised bananas recipe as a guideline, but when it came down to it, I didn't measure out the butter and sugar; I just eye-balled it. 

Pour the sugar in a medium-heated pan and wait until it all dissolves. Then slightly turn up the heat to give the sugar a darker color. Once it's an ugly color it's over. and burnt. But when it's still a pretty color, add the knob of butter and wait 'til that dissolves. Then add the bananas and swish them around to coat them into the caramel. Check if bananas are tender with a knife. Now comes the fun part.

 I had never flambed anything before, so this was all new to me. I seriously almost caught myself on fire lol.

Pour the Bacardi Gold (or whichever dark rum you prefer) into a half-cup container. 

I heard you should never pour straight from the bottle in case the flames catch up to the bottle from the pan know. 

I don't if I'll explain this okay, but once I poured in the rum, I slightly tilted the pan's edge toward the stove flames and then the flames caught on to the rum and blew up at me. 

Once the flames subside, add a little water so the caramel won't be too thick. Add chopped pecans and mix them in and turn off the heat.

 Assembly line! 

Add a layer of toffee first.

Then add the bananas and another (thick) layer of toffee.

whip the heavy cream until firm peaks and frost!

For the chocolate sauce, I melted some semisweet chocolate with some heavy cream. Once that melted in a bain-marie, I added a large knob of butter to make it look shiny.

 Dip the edge of a spoon in the chocolate and swish it all over the tart. 

 Yum. It wasn't even overwhelmingly sweet. It was a perfect-sweet. And all the components came together and it was just...amazing.

No comments:

Post a Comment