{Caramelized Banana Tart} – Tarta cu banane caramelizate

caramelized banana tart

I have a thing for tarts and tartlettes lately – maybe it’s their shape, maybe their versatility or maybe just their amazing taste, I can’t pinpoint it. But there’s a huge interest for these beautiful, delicious tarts, baked in tiny metallic molds, either round or square, filled with silky vanilla pastry creams, plenty of fruits and even more chocolate. All the possibilities and very little time!

caramelized banana tart

Just think about it – you have one crumbly crust that melts in your mouth, you have a pure white vanilla pastry cream upgraded to the level of Mousseline by adding whipped cream, caramelized bananas for flavor and chocolate cremeux for even more creamy texture and for tase. what’s not to love about all these components?! Even taken individually, these elements are delicious and can be included in other desserts as well! In fact, this must be one of my favorite things about being a pastry chef – you get to play around with ingredients, elements and there’s always a new way of doing so, there’s always a bit of creativity left to mix them up in a whole new dessert.

Years back, when I was just starting to understand what pastry is and what I could do with it, I thought tarts were not worth my time. I didn’t see them as versatile as they are and I surely didn’t think it was possible to use the tart crust as a black canva for anything I can imagine as a filling and decoration. Back then, tart meant a random shell, the classic vanilla pastry cream and some fruits on top, that’s all! But years went by and I’m no longer the girl I used to be and surely not the novice I was. And even though I’m still far far away from the level I’d like to be, I’ve evolved quite a lot over the past years and I will keep doing so because I absolutely love it. Pastry is healing for my soul!

{Caramelized Banana Tart}
 
Author:
Serves:: 1 20-cm tart
Ingredients:
Crust:
  • 70g butter, softened
  • 35g powdered sugar
  • 1 egg yolk
  • 20g almond flour
  • 150g all-purpose flour
  • 1 pinch salt
Dark Chocolate Cremeux:
  • 125ml heavy cream
  • 80ml whole milk
  • 2 egg yolks
  • 1 whole egg
  • 30g sugar
  • 140g dark chocolate
  • ½ teaspoon vanilla extract
Vanilla Mousseline Cream:
  • 250ml whole milk
  • 2 egg yolks
  • 70g sugar
  • 1 pinch salt
  • 20g cornstarch
  • 2g gelatin + 10ml cold water
  • 1 teaspoon vanilla extract
  • 100ml heavy cream, whipped
Caramelized Bananas:
  • 2 bananas, sliced
  • 50g white sugar
  • 10g brown sugar
  • 30ml water
  • 50ml fresh orange juice
  • 15g butter
  • 1 tablespoon dark rum
Directions:
Crust:
  1. Mix the butter and sugar in a bowl until creamy.
  2. Add the egg yolk and almond flour and mix well.
  3. Stir in the flour and salt and mix well then form a ball and wrap in plastic wrap.
  4. Place in the fridge for at least 30 minutes before using.
  5. Place the dough on a floured working surface and roll into a thin sheet, 3-4mm thickeness.
  6. Transfer the dough in a tart pan of about 18-20cm diameter.
  7. Bake in the preheated oven at 350F for 15-20 minutes or until golden brown and crisp.
  8. Allow to cool down completely before serving.
Dark Chocolate Cremeux:
  1. Combine the cream and milk in a pot and place over low heat.
  2. Mix the egg yolks, egg and sugar in a bowl.
  3. Pour the hot milk over the eggs and mix well.
  4. Transfer back on heat and cook on low heat for 1-2 minutes, until thickened and the temperature reaches 82C.
  5. Remove from heat and pour the mixture over the chocolate.
  6. Allow to rest for 5 minutes then mix well until smooth and creamy.
  7. Place in the fridge for a few hours, preferably overnight.
Vanilla Mousseline Cream:
  1. Heat up the milk in a pot.
  2. Mix the egg yolks, sugar and salt in a bowl. Add the cornstarch and mix well then pour the hot milk over the mixture.
  3. Place back on heat and cook until thickened.
  4. Bloom the gelatin in cold water for 10 minutes then melt it and stir it into the cream.
  5. Place plastic wrap on the surface and allow to cool down completely.
  6. Fold in the whipped cream and spoon the cream in a pastry bag fitted with a round nozzle.
Caramelized Bananas:
  1. Combine the sugars and water in a saucepan and place over low heat.
  2. Cook until it starts to turn golden brown.
  3. Add the orange juice and butter and cook for 1 additional minute.
  4. Add the banana slices and cook for 1-2 minutes, making sure they are well covered in the caramel sauce.
  5. Add the rum and keep on heat just until well combined.
  6. Allow to cool down completely before using.
To assemble the tart:
  1. Fill the crust with vanilla mousseline cream. Top with chocolate cremeux and caramelized bananas. Finish off with a few chopped walnuts for texture.
  2. Serve the tart chilled.

caramelized banana tartROMANIAN

Acuma cativa ani cand m-am apucat de prajituri mai serios, tartele erau poate pe ultimul loc al favoritelor mele, putin inaintea fursecurilor. Poate si pentru ca pe atunci, cand ma gandeam la tarta, imi imaginam o crusta simpla, o crema de vanilie si cateva fructe deasupra. Ceea ce nu e rau, dar nu e nici bine! Tarta cu vanilie si fructe e poate una dintre cele mai cunoscute tarte in intreaga lume, dar nu as putea zice ca e si cea mai gustoasa, cel putin nu pentru papilele mele. Sigur, e un inceput excelent, mai ales daca o faci ca la carte, dar eu zic sa nu ne oprim acolo. Motiv pentru care astazi am pentru voi o tarta cu banane caramelizate, crema de vanilie si ciocolata plus o crusta crocanta, nisipoasa, din care poti musca usor si care se topeste in gura.

Daca ar fi sa descriu tarta perfecta ar incepe in mod cert cu o crusta nisipoasa, din care sa nu te chinui sa musti, care se se sparga usor intre dinti si sa se contopeasca in gura impreuna cu celelalte ingrediente. Si acest lucru nu poate fi obtinut decat prin folosirea unui pate sucree sau pate sablee, ambele fiind perfecte pentru o astfel de tarta. Reteta mea de pate sucree vine de la Pierre Herme si e o reteta pe care o fac de ani de zile probabil – e prima mea alegere oricand am nevoie de un aluat fraged, usor crocant, fie pentru tarte, fie pentru biscuiti. E un aluat care se face usor si se lucreaza si mai usor, are un gust intens de unt si o textura extraordinara!

Ingrediente:

Crusta:

  • 70g unt la temperatura camerei
  • 35g zahar pudra
  • 1 galbenus
  • 20g pudra de migdale
  • 150g faina alba
  • 1 praf de sare

Cremeux de ciocolata neagra:

  • 125ml smantana pentru frisca
  • 80ml lapte integral
  • 2 galbenusuri
  • 1 ou intreg
  • 30g zahar
  • 140g ciocolata neagra
  • 1/2 lingurita extract de vanilie

Crema de vanilie Mousseline:

  • 250ml lapte integral
  • 2 oua intregi
  • 70g zahar
  • 20g amidon
  • 1 praf de sare
  • 2g gelatina + 10ml apa rece
  • 1 lingurita extract de vanilie
  • 100ml smantana pentru frisca, batuta

Banane caramelizate:

  • 2 banane, feliate
  • 50g zahar alb
  • 10g zahar brun
  • 30ml apa
  • 50ml suc de portocale
  • 15g unt
  • 1 lingura rom brun

Mod de preparare:

Crusta:

  1. Mixati untul cu zaharul pana devine cremos.
  2. Adaugati galbenusul si mixati bine apoi incorporati migdalele pudra, faina si sarea.
  3. Amestecati pana formati un aluat omogen apoi infasurati aluatul in folie alimentara si dati la rece pentru 30 minute cel putin.
  4. Puneti aluatul pe masa infainata si intindeti intr-o foaie subtire de 3-4mm grosime.
  5. Puneti aluatul in tava de tarta (20-22cm diametru) apoi faceti cateva gauri mici pe fundul tartei pentru a permite aburilor sa iasa, impiedicand fundul aluatului sa se deformeze.
  6. Coaceti in cuptorul preincalzit la 180C pentru 15-20 minute pana devine usor aurie.
  7. Dati crusta deoparte.

Cremeux de ciocolata:

  1. Combinati smantana si laptele intr-un vas si puneti pe foc mic pentru a le infierbanta.
  2. Intr-un bol, amestecati oul, galbenusurile si zaharul pana devine cremoase. Turnati laptele fierbinte peste oua apoi puneti amestecul din nou pe foc mic si gatiti pana se ingroase usor si atinge aproximativ 82C.
  3. Luati de pe foc si turnati amestecul peste ciocolata intr-un al bol. Lasati 5 minute apoi amestecati cu o spatula pana obtineti un amestec cremos. Adaugati extractul de vanilie.
  4. Acoperiti cu folie la suprafata si dati la rece cateva ore, preferabil peste noapte.

Crema de vanilie Mousseline:

  1. Hidratati gelatina in apa rece.
  2. Incalziti laptele intr-un vas pe foc mic.
  3. Mixati galbenusurile, sarea si zaharul intr-un bol. Adaugati amidonul si amestecati bine.
  4. Turnati laptele fierbinte peste amestecul de ou si amidon apoi puneti iar pe foc si gatiti pana se ingroase.
  5. Luati de pe foc si adaugati gelatina topita.
  6. Acoperiti cu folie la suprafata si lasati sa se raceasca complet.
  7. Cand e rece, mixati usor cu un mixer pana redevine cremoasa, apoi adaugati vanilia.
  8. Incorporati si smantana pentru frisca apoi puneti crema intr-un pos si dati deoparte.

Banane caramelizate:

  1. Combinati cele doua tipuri de zahar si apa intr-un vas cu fundul gros.
  2. Fierbeti pana obtineti un caramel auriu, apoi adaugati untul si sucul de portocale.
  3. Fierbati 1 minut apoi adaugati feliile de banane si gatiti 2-3 minute.
  4. Adaugati si romul si luati de pe foc. Lasati sa se raceasca complet.

Pentru a asambla tarta:

  1. Puneti crema Mousseline in coaja de tarta.
  2. Puneti cremeux-ul intr-un pos si acoperiti crema de vanilie.
  3. Finisati cu felii de banana caramelizate si cateva nuci prajite si tocate.

caramelized banana tart

 

{Lemon Coconut Tartlets} – Mini tarte cu lamaie si cocos

lemon coconut tartlets

Playing with ingredients is definitely something I enjoy from time to time – and if I were honest, it’s one of the reasons why I became a pastry chef – the creativity and the possibilities are immense, it just takes imagination, knowledge and a bit of bravery sometimes. Not that combining lemon and coconut is brave… or hugely creative for that matter! In fact, it’s a pretty common flavor combo, one that I enjoy every single time.

The layers of this dessert include: vanilla sable breton, coconut dacquoise, lemon curd and a final layer of Swiss meringue which I bruleed as a final touch, both for taste and design reasons. The final tartlets are a bit on the sweet side of things, but the lemon balances the sweetness perfectly. And you’re left with a dessert that was a huge hit at the charity party I took part a few weeks ago. In fact, these were first to sell out!

These lemon coconut tartlets are the definition of exquisite desserts, ones that look elegant and classy and taste just as good as they look. The buttery sable breton is well complemented by the spongy dacquoise – and to top it all off, the curd is maybe one of the best I ever made, it’s the one recipe I know by heart and keep making again and again whenever I happen to have leftover egg yolks. The creaminess and richness of the lemon curd is just what a dessert like this one needs to reach perfection!

{Lemon Coconut Tartlets}
 
Author:
Serves:: 6-8 tartlets
Ingredients:
Vanilla Sable Breton:
  • 125g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 115g butter, softened
  • 65g powdered sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract
Coconut Dacquoise:
  • 95g egg whites
  • 30g white sugar
  • 20g almond flour
  • 75g powdered sugar
  • 60g shredded coconut
  • 15g all-purpose flour
  • ¼ teaspoon salt
Lemon Curd:
  • 5 egg yolks
  • 210g white sugar
  • Zest from 2 lemons
  • 90ml fresh lemon juice
  • 110g butter
  • 1 pinch salt
Swiss Meringue:
  • 2 egg whites
  • 100g white sugar
  • 1 pinch salt
  • ½ teaspoon vanilla extract
Directions:
Vanilla Sable Breton:
  1. Sift the flour with salt and baking powder in a bowl.
  2. Prepare a few small cake rings and a large pan, as well as two sheets of baking paper.
  3. Mix the butter and sugar in a bowl until creamy and pale.
  4. Add the vanilla and egg yolks and mix well then stir in the rest of the ingredients.
  5. The dough will be very soft and sticky. Spoon it on a sheet of baking paper.
  6. Top with the remaining baking paper and roll the dough into a sheet that has 6-8mm thickness.
  7. Place the dough in the freezer for 20 minutes.
  8. Using small cake rings, cut the dough, keeping it into the cake rings for baking later on. The best way to do this is to cut the dough then simply remove the excess dough around the rings instead of moving the rings altogether.
  9. Bake in the preheated oven at 350F for 10-15 minutes or until golden brown and crisp.
  10. When done, remove from the oven and allow to cool for 10 minutes, but dn't turn the oven off.
Coconut Dacquoise:
  1. Mix the almond flour, powdered sugar, shredded coconut, flour and salt in a bowl.
  2. Whip the egg whites in a different bowl until fluffy. Add 30g white sugar and continue mixing until stiff and thick.
  3. Fold in the flour mixture, one third at a time, mixing gently with a spatula.
  4. Spoon the batter in a pastry bag fitted with a round nozzle then pipe a thin layer over the sable breton. Bake for another 10 minutes until golden brown.
  5. Allow to cool down before removing from the ring molds.
Lemon Curd:
  1. Combine all the ingredients in a heatproof bowl and place over a hot water bath.
  2. Cook the curd for about 25 minutes, until thickened and fragrant - a thermometer should read 85C - that's when the curd is perfectly done.
  3. Allow to cool in the fridge for a few hours to set then spoon into a pastry bag fitted with a small round nozzle and pipe small dollops over the coconut dacquoise.
Swiss meringue:
  1. Combine all the ingredients in a heatproof bowl and place over a hot water bath. Keep over heat, mixing all the time with a whisk, until the mixture is hot, about 65C.
  2. Remove off the water bath and begin mixing with an electric mixer until the meringue is fluffy and stiff, as well as glossy and the bowl is completely cooled down.
  3. Spoon the meringue into a pastry bag fitted with a round nozzle and pipe it over the curd.
  4. As a final touch, brulee the meringue slightly with a blowtorch.
  5. Serve the tartlets fresh.

lemon coconut tartletsROMANIAN

Am multe ingrediente preferate, dar lamaia si nuca de cocos sunt unele dintre ele. Si nu ratez nicio ocazie in a le folosi in cel mai creativ mod posibil. De aceasta data le-am inclus in aceste mini tarte cu un strat crocant de sable breton (biscuite), urmat de un dacquoise cu nuca de cocos, un curd cremos de lamaie si o bezea fina si usoara pe care am caramelizat-o usor cu o torta. Aceste tarte au facut parte din “meniul” pe care l-am dus la Simbio cu ocazia evenimentului caritabil de acum cateva saptamani si au fost primele care s-au vandut, ceea ce ma face sa ma gandesc ca au fost cu adevarat bune.

Si pentru ca e prima reteta pe 2016, as vrea sa va urez la multi ani si sa ne auzim si anul acesta la fel de creativi, cu la fel de multe retete interesante, cu la fel de mult entuziasm si drag pentru prajituri si dulciuri in general. 2015 a fost un an bun din punctul asta de vedere, dar 2016 presimt ca va fi si mai bun 🙂 Exista insa si un dar… ianuarie 2016 este si luna in care se incheie colaborarea mea cu Adi Hadean. Si oricat mi-as fi dorit sa continue, Adi isi doreste sa dea si altor pasionati de gatit, fotografie si scris sa-si aduca contributia la blogul lui, asa ca de acum ma veti gasi doar aici, in mare parte doar cu retete dulci 🙂 A fost un an minunat pe blogul lui Adi, un an care mi-a oferit ocazia sa incerc tot felul de retete si sa ies putin din sfera mea de comoditate cu privire la retetele sarate, un an in care am invatat ca my way nu este singura cale, un an pe care il trec la catastif ca fiind minunat. S-au adunat zeci de retete in tot acest timp, a caror bilant il voi face intr-o postare viitoare. Va multumesc si voua, celor care ma cititi si acolo, si aici, celor care m-ati descoperit acolo si m-ati urmat pana aici sau vice versa!

Dar haideti sa ne intoarcem la eroul acestei postari – mini tartele cu lamaie si nuca de cocos – aceste dragalasenii dulci-acrisoare, parfumate, cremoase, delicioase!

Ingrediente:

Sable Breton:

  • 125g faina alba
  • 1 lingurita praf de copt
  • 1/4 lingurita sare
  • 115g unt la temperatura camerei
  • 65g zahar pudra
  • 3 galbenusuri
  • 1 lingurita extract de vanilie

Dacquoise cu nuca de cocos:

  • 95g albus de ou
  • 30g zahar alb
  • 20g faina de migdale
  • 75g zahar pudra
  • 60g nuca de cocos maruntita
  • 15g faina alba
  • 1/4 lingurita sare

Curd de lamaie:

  • 5 galbenusuri
  • 210g zahar alb
  • Coaja de la 2 lamai
  • 90ml suc de lamaie
  • 1 praf de sare
  • 110g unt

Bezea elvetiana:

  • 2 albusuri
  • 100g zahar alb
  • 1 praf de sare
  • 1/2 lingurita extract de vanilie

Mod de preparare:

Sable Breton:

  1. Cerneti faina cu sarea si praful de copt.
  2. Pregatiti cateva inele de torturi mici si o tava mare, precum si doua foi de hartie de copt.
  3. Mixati untul cu zaharul intr-un bol pana devine cremos si deschis la culoare.
  4. Adaugati vanilia si galbenusurile si mixati bine, apoi adaugati si faina. Aluatul va fi moale si lipicios, dar asa trebuie sa fie.
  5. Transferati aluatul pe o foaie de hartie de copt asezata pe o tava mare de copt. Acoperiti cu cea de-a doua foaie de hartie si intindeti aluatul intr-un strat subtire de 6-8mm grosime.
  6. Puneti aluatul asa intins, intre cele doua foi de hartie de copt, in congelator pentru 20 minute.
  7. Folosind cercurile metalice pregatite mai devreme, taiati cercuri de aluat, dar pastrati aluatul in cercuri, lasandu-le chiar pe tava pentru ca le veti coace in cercuri (aluatul se va inmuia la copt si are nevoie de sustinerea cercurilor). Inlaturati excesul de aluat din jurul cercurilor si coaceti baza mini tartelor pentru 10 minute in cuptorul preincalzit la 180C.
  8. Cand sunt agata, lasati sa se raceasca pentru 10 minute, dar nu inchideti cuptorul pentru ca veti mai avea nevoie de el.

Dacquoise cu nuca de cocos:

  1. Amestecati faina de migdale, zaharul pudra, nuca de cocos, faina si sarea intr-un bol.
  2. Mixati albusurile pana devin spumoase. Adaugati 30g zahar si continuati sa mixati pana obtineti o bezea lucioasa si ferma.
  3. Incorporati amestecul de faina, cate o treime o data, folosind o spatula si amestecand usor.
  4. Transferati aluatul intr-un pos cu un dui rotund si puneti aluatul de dacquoise peste blatul de sable breton, intr-un strat subtire.
  5. Continuati sa coaceti inca 10 minute apoi lasati sa se raceasca in formele metalice.

Curd de lamaie:

  1. Combinati toate ingredientele intr-un bol rezistent la caldura si puneti pe baie de aburi.
  2. Gatiti pentru 20-25 minute, amestecand continuu, pana cand amestecul devine translucid si se ingroase. Daca aveti un termometru, acesta trebuie sa indice undeva intre 80 si 85C.
  3. Lasati sa se raceasca cateva ore bune la rece apoi puneti curdul intr-un pos cu varf rotund si puneti mici gramajoare de curd peste dacquoise-ul cu nuca de cocos. Dati la rece.

Bezea elvetiana:

  1. Combinati toate ingredientele intr-un bol rezistent la caldura si puneti pe baie de aburi pentru cateva minute pana zaharul se topeste si amestecul e fierbinte. Amestecati continuu cat timp albusurile sunt pe baie de aburi.
  2. Luati de pe foc si mixati cu un mixer electric pana obtineti o bezea lucioasa si ferma, iar bolul e rece.
  3. Puneti bezeaua intr-un pos si decorati mini tartele.
  4. Tusa finala este caramelizarea bezelei cu o torta de bucatarie.

lemon coconut tartlets

{Chocolate Mango Tartlets} – Tarte cu ciocolata si mango

chocolate mango tartlets

Chocolate is the answer to any question, worry or sadness, isn’t it?! At least that’s what my thought was when I first designed these miniature tarts. The idea came to me after buying a silicone dome mold – I wanted one for months and it’s finally mine. Now I have no excuse for not making this kind of desserts – it’s such a versatile pan. But the one thing that I most look forward to is various creams and mousses, layered in a dome form then covered with a shiny, mirror glaze if possible. I find these desserts to be so elegant and exquisite, so cute if I may say so. They are like blank boards and you can literally fill and decorate them with anything you want.

chocolate mango tartlets

These chocolate mango tartlets feature a melt in your mouth crust, a dark chocolate raspberry cremeux, white chocolate mousse, mango insert, white chocolate glaze and a matcha streusel. The initial plan was to use coconut instead of raspberry, but I rarely stick to the plan when it comes to desserts and I thought raspberry would match mango just as well as coconut. Plus, raspberry has a tangy taste that brings out the best of chocolate and balances the sweetness of the final dessert better than coconut. You are then left with a dessert that first of all impresses with its classic lines in terms of design. The colors are soft and delicate as well and for a second, these tarts made me think of spring which we all long for this time of the year. Then as you bite into it, an intense chocolate taste is revealed, only to reach the mango core a few spoonfuls later and allow your taste buds to be flooded with a refreshing, tropical aroma. The raspberry is the last flavor to be noticed, but it lingers on your palate beautifully.

{Chocolate Mango Mini Tarts}
 
Author:
Serves:: 6-8 mini tarts
Ingredients:
Crust:
  • 140g butter, softened
  • 70g powdered sugar
  • 1 egg
  • 300g all-purpose flour
  • ¼ teaspoon salt
Chocolate raspberry cremeux:
  • 3 egg yolks
  • 50g white sugar
  • 80ml heavy cream
  • 80ml raspberry puree
  • 115g dark chocolate, chopped (70%+)
  • 30g butter
Mango insert:
  • 1 small, but ripe mango, peeled and cubed
  • 50g sugar
  • 1 tablespoon lemon juice
White chocolate mousse:
  • 2 egg yolks
  • 40g sugar
  • 20ml water
  • 100g white chocolate, melted
  • 200ml heavy cream, whipped
  • 3g gelatin+15ml cold water
  • 1 teaspoon vanilla extract
White chocolate glaze:
  • 100ml heavy cream
  • 130g white chocolate, chopped
  • 2g gelatin+10ml cold water
Matcha streusel:
  • 25g butter, melted
  • 50g all-purpose flour
  • 1 tablespoon powdered sugar
  • 1 pinch salt
  • 1 teaspoon matcha powder
Directions:
Crust:
  1. Mix the butter and powdered sugar in a bowl until creamy. Stir in the egg and mix well.
  2. Add the flour and salt and mix to form a dough.
  3. Wrap the dough into plastic wrap and refrigerate for 30 minutes. Transfer on a floured working surface and roll into a thin sheet. Cut small rounds of dough and transfer in your mini tart pans, pressing the dough slightly on the bottom and edge of the pans.
  4. Bake the crusts in the preheated oven at 180C - 350F for 10-12 minutes until golden brown on the edges. Allow to cool.
Chocolate raspberry cremeux:
  1. Bring the cream and raspberry puree to the boiling point in a saucepan.
  2. In a bowl, mix the egg yolks and sugar until pale and creamy.
  3. Gradually pour in the hot cream and mix well then transfer in the saucepan and place over low flame. Cook for 2-3 minutes until it begins to thicken and it coats the back of a spoon. Don't let it boil and bubble up, just slowly heat it.
  4. Remove from heat and stir in the chocolate. Mix until melted and smooth then add the butter and mix well.
  5. Allow the cremeux to cool slightly then spoon it into the baked tart crusts. Place in the fridge to set.
Mango insert:
  1. Mix all the ingredients in a saucepan and place over low heat. Cook for 5 minutes until softened then puree the mixture in a blender.
  2. Spoon the mango puree into small dome molds (3cm diameter) and freeze for a few hours.
White chocolate mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Combine the sugar and water in a saucepan and bring to a boil. In the meantime, mix the egg yolks until pale. Pour in the hot sugar syrup, mixing all the time. Continue mixing for 5 minutes until fluffy and pale.
  3. Melt the gelatin and mix it with the egg yolks then add the vanilla.
  4. Stir in the melted chocolate then allow to cool to room temperature.
  5. Fold in the whipped cream.
  6. Spoon 2-3 tablespoons of mousse into your dome molds (7cm diameter). Place one small mango dome inside and top with the remaining mousse.
  7. Freeze the mousse domes for a few hours.
White chocolate glaze:
  1. Heat the cream to the boiling point. Remove from heat and stir in the chocolate. Mix until smooth.
  2. Bloom the gelatin in water for 10 minutes then melt it and stir it into the glaze. Place aside.
Matcha streusel:
  1. Combine all the ingredients in a bowl and mix until grainy.
  2. Spread the mixture on a baking sheet and bake for 10 minutes at 180C-350F just until dried out and crunchy. Allow to cool before using.
To finish the tarts:
  1. Remove the white chocolate mousse domes from the mold and place them on a wire rack while still frozen. Top each dome with white chocolate glaze.
  2. Carefully pick the domes up with a spatula and place them over the tart crusts that have been filled with cremeux earlier.
  3. Decorate the sides of the tarts with matcha streusel.
  4. Place in the fridge before serving.

chocolate mango tartlets

ROMANIAN – Mini tarte cu ciocolata si mango

Sa tot fie cateva luni de cand imi doresc o astfel de tava sub forma de dom pentru deserturi. Si iata ca in sfarsit mi-am cumparat-o si am si pus-o la treaba. Planul initial a fost sa creez un desert cu note tropicale – mango si nuca de cocos – dar undeva la jumatatea prepararii m-am gandit ca putina zmeura ar fi o alegere mai buna avand in vedere ca desertul are multa ciocolata si e deja destul de bogat in arome. Gustul acrisor al zmeurii balanseaza bine celelalte componente ale desertului, in special ciocolata alba.

Ce obtineti la final este un desert elegant, cu un aer distins si un design interesant. Cu greu am reusit sa-l tai si nu din vreun motiv tehnic, ci pentru ca mi s-a parut atat de delicat si simpatic incat nu ma mai saturam sa-l privesc. Streuselul de matcha m-a dus cu gandul pentru o secunda la primavara, desi abia daca am mai vazut soarele in ultimele saptamani. Insa adevarata surpriza vine atunci cand iti faci curaj si incep sa-l mananci. Straturi de blat crocant, cremeux de ciocolata si zmeura, mousse de ciocolata alba si un insert simplu din piure de mango care sa se prelinga peste celelalte componente dupa ce introduci lingurita in domul dulce, asta numesc eu desert. Sunt elemente care se completeaza una pe cealalta, creand un desert bine echilibrat. Staful meu este sa folositi ingrediente de calitate pentru a fi siguri de reusita. E esential ca ciocolata neagra sa fie cel putin 70%, iar cea alba sa fie calitativa, cu un gust nu prea intens. Un mango bine copt si o zmeura aromata sunt indispensabile acestui desert.

Ingrediente:

Crusta:

  • 140g unt moale
  • 70g zahar pudra
  • 1 ou
  • 300g faina alba
  • 1/4 lingurita sare

Cremeux de ciocolata si zmeura:

  • 3 galbenusuri
  • 50g zahar alb
  • 100ml frisca lichida
  • 80ml piure de zmeura
  • 115g ciocolata neagra (70%+)
  • 30g unt

Insert de mango:

  • 1 mango mic, dar bine copt
  • 50g zahar
  • 1 lingura zeama de lamaie

Mousse de ciocolata alba:

  • 2 galbenusuri
  • 40g zahar
  • 20ml apa
  • 100g ciocolata alba
  • 200ml smantana pentru frisca, batuta
  • 3g gelatina+15ml apa rece
  • 1 lingurita extract de vanilie

Glazura de ciocolata alba:

  • 100ml smantana pentru frisca
  • 130g ciocolata alba, tocata
  • 2g gelatina+10ml apa rece

Streusel de matcha:

  • 25g unt, topit
  • 50g faina alba
  • 1 lingura zahar pudra
  • 1 praf de sare
  • 1 lingurita pudra de matcha

Mod de preparare:

Crusta:

  1. Mixati untul si zaharul pudra pana devine cremos. Adaugati oul si mixati bine.
  2. Incorporati faina si sarea si amestecati usor pana formati un aluat omogen, dar nu lucrati aluatul prea mult, nu e paine, ci un aluat fraged.
  3. Infasurati aluatul in folie alimentara si dati la rece 30 minute, apoi transferati aluatul pe o masa de lucru infainata si intindeti o foaie subtire.
  4. Taiati cercuri de aluat si puneti-le in tavile de mini tarte, presand aluatul usor pe marginile tavilor/formelor. Veti obtine 6-8 mini tarte sau mai multe chiar, depinde cat de mari sunt formele voastre.
  5. Coaceti la 180C pentru 10-12 minute sau pana marginile incep sa devina aurii. Lasati se se raceasca inainte de a le umple.

Cremeux de ciocolata si zmeura:

  1. Combinati smanana pentru frisca si piureul de zmeura si puneti pe foc. Incalziti usor, dar nu dati in clocot.
  2. Intre timp, mixati galbenusurile cu zaharul pana isi dubleaza volumul. Turnati peste ele amestecul fierbinte de smantana si amestecati bine. transferati intr-un vas si puneti inapoi pe foc mic. Gatiti 2-3 minute pana incepe sa se ingroase si se acopere spatele unei linguri.
  3. Luati de pe foc si adaugati ciocolata. Amestecati bine pana la incorporare apoi adaugati untul.
  4. Lasati sa se raceasca usor apoi turnati cremeux in crustele de tarte facute mai devreme. Dati la rece.

Insert de mango:

  1. Combinati toate ingredientele intr-un vas si gatit pe foc mediu pentru 5 minute. Transferati intr-un blender si pulsati pana obtineti un piure fin.
  2. Turnati piureul in forme de silicon foarte mici (3cm diametru) – eu am niste forme speciale sub forma de dom, dar puteti folosi inclusiv o forma de gheata. Dati la congelator cateva ore.

Mousse de ciocolata alba:

  1. Hidratati gelatina in apa rece pentru cel putin 10 minute.
  2. Combinati zaharul si apa intr-un vas si puneti pe foc mic. Dati in clocot si fierbeti 1-2 minute.
  3. Intre timp, mixati galbenusurile pana devin albicioase. Turnati siropul de zahar in fir subtire si continuati sa mixati cateva minute pana compozitia devine spumoasa.
  4. Topiti gelatina si incorporati-o in amestec, apoi adaugati si ciocolata alba topita, urmata de vanilie.
  5. Lasati sa se raceasca la temperatura camerei apoi incorporati frisca.
  6. Turnati 2-3 linguri de mousse in formele de dom, puneti un “banut” de mango in centru si completati cu mousse de ciocolata alba.
  7. Dati la congelator mousse-ul pentru cateva ore.

Streusel de matcha:

  1. Combinati toate ingredientele intr-un bol si amestecati pana obtineti o compozitie nisipoasa.
  2. Transferati amestecul intr-o tava tapetata cu hartie de copt si coaceti la 180C pentru 10 minute maxim.
  3. Lasati sa se raceasca inainte de a-l folosi. E probabil eficient sa-l coaceti in acelasi timp cu crustele.

Glazura de ciocolata alba:

  1. Hidratati gelatina in apa rece.
  2. Incalziti smantana intr-un vas, dar fara a o da in clocot.
  3. Luati de pe foc si adaugati ciocolata. Amstecati pana la incorporare completa.
  4. Topiti gelatina si adaugati-o in glazura. Amestecati bine si lasati sa se raceasca la temperatura camerei.

Pentru a finisa tartele:

  1. Scoateti domurile de mousse de ciocolata alba de la congelator si puneti-le pe un gratar.
  2. Turnati glazura peste domuri si lasati-le sa se scurga bine.
  3. Folosind o spatula, transferati fiecare dom peste tartele umplute cu cremeux.
  4. Decorati marginile domurilor cu streusel de matcha.
  5. Dati la rece pana la servire.

 

{Caramel Banana Pretzel Tart} – Tarta cu banane si caramel

pretzel tart-1-7b

It seems that I’m not yet over my salty-sweet combination of tastes and I keep finding excuses to try these new ideas I keep getting. Although this tart is not something I invented, rather something I craved for and since I had all the ingredients on hand, here it is – a rich, buttery, packed with flavor tart that combines the most amazing caramel with some over-ripe bananas, plenty of chocolate and a delicate cloud of whipped cream.

pretzel tart-1-9b

This caramel banana pretzel tart is sweet, fragrant, rich, creamy, silky and yet texturized, it’s basically all you ever wanted from a tart and much more. It’s a banoffee pie brought to a whole new level with the addition of a rich chocolate ganache and a salty, crunchy pretzel tart and it’s absolutely perfect if you like bananas, pretzels, chocolate and the mix of silky and crunchy in the same bite.

{Caramel Banana Pretzel Tart}
 
Author:
Serves:: 6-8 servings
Ingredients:
Crust:
  • 150g pretzels
  • 100g graham crackers
  • 100g butter, melted
Filling:
  • 2 ripe bananas, sliced
  • 1 can sweetened condensed milk (or dulce de leche)
Topping:
  • 100ml heavy cream
  • 100g dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon dark rum
  • 200ml heavy cream, whipped
Directions:
Crust:
  1. Combine the pretzels and crackers in a food processor and pulse until fine and ground.
  2. Add the melted butter and mix well then transfer into a round tart pan (20cm diameter). Press the crust well on the bottom and sides of the pan and bake in the pre-heated oven at 350F for 10 minutes until golden brown.
  3. Remove from heat and allow to cool.
Filling:
  1. If you have dulce de leche, things are very straight forward - arrange the banana slices in the crust and pour the dulce de leche over the bananas.
  2. If you don't have dulce de leche, make a whole in the top of your condensed milk can and place the can in a pot. Fill the pot with water until it reaches the top, then place over low heat and cook for 3-4 hours until caramel begins to show through the hole you made in the can. Remove from heat and allow to cool then cut open the can and use.
Topping:
  1. Bring 100ml cream to the boiling point in a saucepan. Remove from heat and stir in the chocolate.
  2. Mix until melted and smooth then stir in the vanilla and rum. ALlow to cool then pour the chocolate over the dulce de leche and place in the fridge.
  3. Allow to set then top with whipped cream.
  4. Decorate with chocolate and pretzels and serve chilled.

pretzel tart-1-8b

ROMANIAN

In ultimul timp am fost putin (putin mai mult) obsedata de combinatia de dulce si sarat, dar mai ales de ideea de a folosi pretzels – covrigei sarati in deserturi. Si cum necum, de la fursecurile astea nemaipomenite cu unt de arahide si pretzels, am ajuns la o tarta atat de aromata si delicioasa ca inca ma gandesc la ea. Este, sa zicem, o banoffee pie usor modificata – pentru cei care se intreaba, banoffee pie e o tarta englezeasca cu banane si dulce de leche/caramel. De fapt, singura mare diferenta e crusta care include covrigei sarati, cu toate ca am simtit nevoia sa adaug si un element extra – un strat de ganache de ciocolata care mi s-a parut mie ca a echilibrat foarte placut celelelate componente. Multa frisca deasupra si un decor simplu din aschii de ciocolata si pretzels sunt tot ce aceasta tarta mai are nevoie.

Ingrediente:

Crusta:

  • 150g pretzels/covrigei sarati
  • 100g biscuiti graham
  • 100g unt topit

Umplutura:

  • 2 banane bine coapte
  • 1 conserva lapte condensat sau dulce de leche

Topping:

  • 100ml frisca lichida
  • 100g ciocolata neagra
  • 1 lingurita extract de vanilie
  • 1 lingurita rom
  • +200ml frisca lichida, batuta
  • Ciocolata si pretzels pentru decor

Mod de preparare:

Crusta:

  1. Combinati pretzels si biscuitii intr-un robot si pulsati pana se macina fin.
  2. Adaugati untul topit si pulsati din nou apoi transferati amestecul intr-o tava de aprox 20cm diametru si presati bine pe fundul si peretii formei.
  3. Coaceti crusta la 180C pentru 10-15 minute pana devine usor aurie apoi lasati sa se raceasca si dati la rece pana va ocupati de celelalte elemente.

Umplutura:

  1. Daca aveti dulce de leche gata facut, asezati feliile de banana peste crusta si acoperiti cu dulce de leche.
  2. Daca nu aveti dulce de leche, veti avea nevoie de o conserva de lapte condensat. Faceti o gaura in partea de sus a conservei si asezati conserva intr-un vas cu apa fierbinte, suficient cat sa-l acopere pana la marginea de sus. Puneti vasul pe foc mic si fierbeti 3-4 ore pana lichidul care iese prin gaura din conserva e de culoarea caramelului. Aveti grija sa mai completati apa din vas pe masura ce se evapora. Dupa ce ati facut dulce de leche, asezati feliile de banana in crusta si acoperiti cu dulce de leche.

Topping:

  1. Incalziti 100ml frisca pana la punctul de fierbere. Luati de pe foc si adaugati ciocolata. Amestecati bine pana se topeste complet apoi incorporati vanilia si romul si turnati ganache-ul peste dulce de leche si dati la rece.
  2. Decorati cu frisca batuta, ciocolata si pretzels maruntiti.
  3. Sa aveti pofta!

pretzel tart-1-6b

{Chocolate Raspberry Tartlets} – Tarte cu ciocolata si zmeura

chocolate raspberry tartlets

My morning walk always, but always, includes a market run. The vibe of the busy market excites me, there’s always something to catch my attention, there’s always fresh produce available and I never leave empty handed from there. This time it was lavender, beautiful fresh and highly fragrant lavender which I bought without thinking twice. It proudly sits on my desk at the moment, making me think about Provence every time I take a look at it or feel its intense aroma and see its beautiful color. This market run also included fresh raspberries and fresh heavy cream from a local producer, the kind of cream that whips into fluffy clouds and tastes amazing.

chocolate raspberry tartlets

I thought for a while how to use the lavender, how to incorporate it into a dessert and I came up with these chocolate raspberry tartlets, hiding its aroma in a thin layer of white chocolate ganache. Lavender is not the star of this dessert, but it surely supports it well. The star is the chocolate, no doubt about that, but it wouldn’t be as tasty if it didn’t have a lavender touch and fresh raspberries to make it shine into a delicious, elegant dessert.

{Chocolate Raspberry Tartlets}
 
Author:
Serves:: 12-14 tartlets
Ingredients:
Crust:
  • 140g butter, softened
  • 70g powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 300g all-purpose flour
  • 1 pinch salt
  • 1 pinch baking powder
Raspberry Jelee:
  • 200g fresh raspberries, pureed
  • 60g sugar
  • ½ teaspoon lemon juice
  • 4g gelatin
  • 40ml cold water
Lavender White Chocolate Ganache:
  • 100ml heavy cream
  • 1 teaspoon culinary lavender buds
  • 180g white chocolate
  • 2 tablespoons butter
Chocolate mousse:
  • 100ml heavy cream
  • 120g dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • 200ml heavy cream
  • 2 tablespoons powdered sugar
  • 1 pinch salt
  • 1 pinch ground pink pepper (preferably freshly ground)
  • Fresh raspberries to decorate
Directions:
Crust:
  1. Combine the butter and sugar in a bowl and mix until creamy for 2 minutes.
  2. Add the vanilla and egg and mix well.
  3. Stir in the flour, salt and baking powder and knead just to bring the dough together into a ball.
  4. Wrap in plastic wrap and place in the fridge for 30 minutes.
  5. Transfer the dough on a floured working surface and roll it into a thin sheet, about 3-4mm thickness. Cut the dough into rounds that are big enough to fit your tartlet pans. Press the dough on the bottom and sides of the pans and remove the excess of dough.
  6. With a fork, score the bottom of each tartlet a few times to prevent air pockets from forming and bake in the preheated oven at 350F for 10 minutes until golden brown on the edges.
  7. Allow the crusts to cool in the pan before removing them.
Raspberry Jelee:
  1. Pass the raspberry puree through a fine sieve and pour it in a saucepan.
  2. Add the sugar and lemon juice and bring to a boil. Cook just until the sugar is dissolved.
  3. Bloom the gelatin in cold water for 10 minutes then melt it and mix it with the raspberry puree.
  4. Allow to cool to room temperature then evenly distribute it into each tartlet crust. A thin layer of jelee is enough. Place in the fridge.
Lavender White Chocolate Ganache:
  1. Bring the cream to the boiling point in a saucepan. Don't allow it to boil. Remove from heat and add the lavender. Allow to infuse until cooled then drain well.
  2. Place the cream back on heat and bring it to the boiling point.
  3. Remove from heat and stir in the chocolate. Mix until smooth then add the butter.
  4. Place aside until cooled then spoon the ganache into each tartlet.
  5. Place back in the fridge.
Chocolate mousse:
  1. Bring the cream to the boiling point in a saucepan.
  2. Remove from heat and stir in the chocolate and a pinch of salt. Mix until melted and smooth.
  3. Add the vanilla and a pinch of pink pepper then allow to come to room temperature.
  4. Whip the cream with powdered sugar until stiff then fold it into the chocolate mixture.
  5. Spoon the mousse over the white chocolate ganache.
  6. Allow to set in the fridge and decorate with fresh raspberries.

ROMANIAN

Nu stiu voi, dar ritualul meu zilnic intotdeauna include mersul la piata. Nu e de ratat, mai ales acum cand gasim atatea ingrediente proaspete, care mai de care mai colorate, parfumate, delicioase si sanatoase. In plus, zgomotul pietei dimineata e sublim, varietatea de produse e maginifica si mereu plec de acolo cu bateriile incarcate si sacosele pline cu una, alta. Azi a fost cu levantica si zmeura. Cand am vazut buchetele de leventica a fost dragoste la prima vedere. Movul intens, aroma care acapara intreaga piata si toate gandurile care ma napadeau m-au impins sa cumpar un snop de leventica.

chocolate raspberry tartlets

Planificasem aceste tarte de mult timp, dar uite ca socoteala de acasa nu se potriveste cu cea din targ asa ca din momentul in care am cumparat leventica am stiut ca ele vor avea o aroma extra. Insa una subtila pentru ca leventica folosita in exces da un gust de sapun ori cel putin mie asa mi se pare, motiv pentru care mereu o folosesc in cantitati limitate si mereu in diverse combinatii. Le-am decorat simplu cu zmeura proaspata din belsug. Sincer, nici nu au nevoie de mai mult!

Ingrediente:

Cruste:

  • 140g unt, moale
  • 70g zahar pudra
  • 1 lingurita extract de vanilie
  • 1 ou
  • 300g faina alba
  • 1 praf de sare
  • 1 praf de praf de copt

Jeleu de zmeura:

  • 200g zmeura proaspata, puree
  • 60g zahar
  • 1/2 lingurita zeama de lamaie
  • 4g gelatina
  • 40ml apa rece

Ganache de ciocolata alba si leventica:

  • 100ml frisca lichida
  • 1 lingurita leventica culinara uscata
  • 180g ciocolata alba, tocata
  • 2 linguri unt

Mousse de ciocolata:

  • 100ml frisca lichida
  • 120g ciocolata neagra, tocata
  • 1 lingurita extract de vanilie
  • 1 praf de sare
  • 1 praf de piper roz macinat
  • 200ml frisca lichida
  • 2 linguri zahar pudra
  • Zmeura proaspata pentru decor

Mod de preparare:

Cruste:

  1. Mixati untul si zaharul pentru 2 minute pana devin cremoase.
  2. Adaugati vanilia si oul si mixati bine.
  3. Incorporati faina, sarea si praful de copt si framantati aluatul doar pana ii dati forma unei bile. Infasurati in folie si dati la rece pentru 30 minute.
  4. Intindeti aluatul intr-o foaie subtire, ajutandu-va de faina pe blatul de lucru. O foaie de 3-4 mm grosime e suficient.
  5. Taiati cercuri din aluat si puneti-le in formele de mini tarte. Tapetati formele bine si inlaturati excesul de aluat.
  6. Faceti cateva gauri in partea de jos a crustelor folosind o furculita pentru a impiedica formarea buzunarelor de aer apoi coaceti la 180C pentru 10-15 minute pana devin aurii pe margine.
  7. Lasati sa se raceasca in forme.

Jeleu de zmeura:

  1. Treceti piureul printr-o sita fina apoi turnati-l intr-un vas.
  2. Adaugati zaharul si sucul de lamaie si dati in clocot. Fierbeti doar pana cand zaharul se dizolva complet.
  3. Hidratati gelatina in apa rece pentru 10 minute apoi topiti-o si amestecati-o cu piureul de zmeura.
  4. Lasati sa se raceasca la temperatura camerei apoi turnati jeleu in crustele coapte si dati la rece.

Ganache de ciocolata alba si leventica:

  1. Infierbantati frisca lichida pe foc mic fara a o da in clocot. Luati de pe foc si adaugati leventica. Lasati sa infuzeze pana se raceste apoi strecurati.
  2. Puneti frisca inapoi pe foc si infierbantati. Luati de pe foc si adaugati ciocolata.
  3. Amestecati cu un tel pana ciocolata se topeste complet apoi incorporati untul.
  4. Lasati ganache-ul sa se raceasca apoi turnati-l in crustele de tarta, peste jeleu. Dati din nou la rece.

Mousse de ciocolata:

  1. Infierbantati 100ml frisca fara a o da in clocot. Luati de pe foc si adaugati ciocolata.
  2. Amestecati pana la topirea completa apoi adaugati un praf de sare si piper roz proaspat macinat. Un praf de piper e suficient, se va simti in gustul mousse-ului.
  3. Adaugati vanilia si lasati amestecul sa vina la temperatura camerei.
  4. Bateti frisca ramasa cu zaharul apoi incorporati-o in mixul de ciocolata.
  5. Impartiti mousse-ul in mod egal intre tarte si dati la rece cateva ore.
  6. Decorati cu zmeura proaspata.

chocolate raspberry tartletschocolate raspberry tartlets