Esp. a tiny size one, as it's cute and easy to eat too.
Now small perforated ring tarts are easy to find on the market (and they are not expensive), and they are very suitable for making this tiny tart. As the pastry will stick to the ring, it's so neat!
I made kinds of tarts lately, but today the one that I want to share with you is the banoffee tart.
I think that I can (almost) use the word triple-tested on my recipe, haha, as I had to try my recipe many times before posting.
This Banoffee is triple-tested too.
The first time that I made it I used 70% chocolate in the ganache and for brushing the pastry. (well, when writing the recipe I wanted the chocolate to cut down the sweetness of the caramel but it's too much).
The result was too chocolatey!!!
When taking banoffee, the thing that comes first should be the caramel, not the chocolate, ^^"
So, I had to make it again.
This time I use 57% chocolate and remove the ganache.
Yes, this is the recipe that I share with you. When eating the first thing that you will find is the caramel, followed by the creaminess of the cream and banana, and the last thing is the chocolate. Well if you really love chocolate, you can use a higher percentage but for me, this combination is the best.
For the caramel sauce, I used both a timer and thermometer while testing the recipe, if using a thermometer the temperature of the caramel is 113-115C.
Mini Banoffee Tarts
Makes 12 (6 cm. tarts)
Tart pastry
120 g ........................ All-purpose flour
50 g .......................... Icing sugar
120 g ........................ All-purpose flour
50 g .......................... Icing sugar
20 g .......................... Almond powder
1/8 tsp ...................... Salt
75 g ........................... Unsalted butter (Cut into 1.5 cm cubes)
15 g ........................... Eggs
Salted caramel sauce
150 g ........................ Whipping cream
150 g ........................ Whipping cream
1/2 tsp....................... Salt
50 g .......................... Unsalted butter
100 g ........................ Granulated sugar
Filling and topping
35 g ......................... Dark chocolate (55-60%)
1 .............................. Banana
170 g ........................ Whipping cream
15 g .......................... Icing sugar
.................................. Caramel chocolate
Put the flour, icing sugar, salt, and almond powder into a bowl of the food processor and process to combine.
Put the butter into the bowl and process to combine.
Pour the eggs into the bowl.
Process until the dough forms.
Remove the dough from the bowl.
Press the pastry dough with the palm of your hand.
Roll out the dough between a sheet of baking paper to a thickness of 3 mm.
Make the salted caramel sauce:
Put the whipping cream and salt into a microwavable cup and heat in the microwave at 600W for 1-1.2 minutes. Set aside.
Put the sugar and butter into a saucepan.
Place over medium heat
Cook until it almost reaches the color that you want, then lower the heat
Pour the hot cream into the saucepan.
Pour the hot cream into the saucepan.
Cook for 10 minutes. Stir constantly.
The caramel will thicken.
Pour the caramel into a bowl.
Let it cool completely before using.
Let it cool completely before using.
Cut the pastry with an 8 cm. cutter
Line the pastry into 12 of 6x2 cm tart rings.
Cut the side of the pastry to fit the rings.
Cut the side of the pastry to fit the rings.
Refrigerate for 30 minutes
Before baking:
Preheat an oven to 180℃ Using upper and lower heat.
Prick the base of the pastry with a fork.
Bake in the180℃ Preheated oven for 25 minutes.
Let the pastry cool completely before using it.
When the pastry becomes cool.
Melt the chocolate in the microwave, brush the pastry with melted chocolate, and refrigerate until the chocolate becomes firm.
Cut the banana into 1 cm. pieces.
Put the banana pieces into the prepared pastry.
Pipe the salted caramel sauce over the banana.
Put the banana pieces into the prepared pastry.
Pipe the salted caramel sauce over the banana.
Refrigerate for 1 hour.
Whip the whipping cream and icing sugar together until soft peak forms.
Pipe the whipped cream over the tarts.
Decorate with caramel chocolate before serving.
Mini Banoffee Tarts
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