Sunday, July 13, 2008

Banana Cream Tart

This tart is so good.I have long been a fan of banana cream tart, not the kind that comes from a pudding box and tastes like banana runts, but the good old fashioned kind you make at home.This recipe is not very complex or time consuming, but produces the most delicious results.The filling is silky and the homemade whipped topping is sweet without having a processed taste.


375 g all-purpose flour
9 g salt
40 g white sugar
205 g butter, cut in small cubes
1 egg
l tablespoons jogurt
75 ml water

Pastry Cream:
500ml milk
1/2 vanilla bean, cut open down the middle, seeded
1/4 tsp of salt
4 tablespoons of cornstarch
110gr. sugar
2 large eggs
55 gr. butter, cut in small cubes
2 Bananas
200ml whipping cream

1/3 cup sugar
squirt of fresh lemon juice
1 tbsp water
2 Banana, split lengthwise

1.In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in butter until mixture resembles coarse meal.
2.In a small bowl, combine egg,jogurt, and 4 tablespoons of water.Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
3.Allow dough to rest in refrigerator 20 minutes before rolling out.Place silicone mat on counter; sprinkle with flour.Working in just one direction, roll dough into an oval the diameter of the pie plate plus its sides. Slip a bench knife beneath dough to loosen, turn 90 degrees. Roll again to form a circle. Brush off excess flour. Place pie plate to left. Palm up, place right hand below silicone mat and gently flip dough onto pie/tart plate(23cm). If needed, gently reposition and patch pastry.Brush off excess flour.Preheat oven to 150*C 15-20,Pre-bake a pie/tart crust 15-20 minutes.
Pastry Cream:
1.Heat the milk, vanilla seeds and salt in a pan and put over medium heat, and bring to a boil.
2.In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly add 1/2 of the milk mixture into the egg and whisk constantly to temper them. Add the remaining milk and return the whole thing to the saucepan. Cook until you get a thick consistency, whisking non-stop.
3. Remove from heat and pour into a bowl, let cool for 10 minutes and then incorporate the butter, one tablespoon at a time, until smooth .
4. Cover the surface with plastic wrap, directly touching the cream, let cool completely.In the chilled custard slice in the two bananas,and then spread the filling in the room-temperature pastry shell.
5.Put the whipping cream into a glass bowl and whip on high until it peaks. Top the tart with whipping cream. Put in the freezer to chill for 1-2hours.
1.Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan.
Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke.
2.Split 2 Bananas lengthwise and place on a baking sheet lined with parchment paper.
3.Pour the caramel over the prepared Bananas and cool.
4.Decorate with caramelized bananas and chocolate shavings,Then slice and serve immediately...

Thursday, July 10, 2008

Chocolate nougat-caramel bites

These delicious homemade nougat-caramel pralin,with their filling of light chocolate nougat and creamy caramel..resemble the popular Milky Way candy bars, just in smaller version..

350g milk chocolate chips
3 tbsp water
320g marshmallow cream/Marshmallow Fluff
40 soft store-bought caramels
½ dl cream
400g chocolate for dipping


1. Prepare an 20X20cm pan by lining it with foil and spraying the foil with nonstick cooking spray.
2. Melt Chocolate in water bath or microwave.
3. Once the chips are melted, add the marshmallow cream and the water and stir until the mixture is smooth. Pour it into the prepared pan and smooth it into an even layer. Place the pan in the refrigerator to chill the mixture while you prepare the caramel.
4. Place the unwrapped caramels in a microwave-safe bowl with the cream. Microwave until the caramels are melted, stirring after every minute. Stir until the caramel-cream mixture is smooth and well-mixed.
5.Pour the caramel over the chocolate layer in the pan and spread it into a smooth layer. Refrigerate the candy to set the chocolate and caramel, at least 4 hours or overnight.
6. Once the chocolate and caramel layers are completely set and firm, prepare the chocolate for dipping. While the chocolate is cooling, remove the candy from the refrigerator, and pull up on the foil to lift the candy from the pan. Using a sharp knife,Cut candy to any desired size and shape.
7. Using two forks or dipping tools, Dip each candy into the melted chocolate, caramel side facing up.Bring it out of the chocolate and place it on the prepared baking sheet. Place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately.