Thursday, 21 February 2013

Mini tarts with chocolate & banana - Mini tarte cu ciocolata si banane - Mini tarte al cioccolatto e banana

How to make:

Decoration: 2 sliced bananas,a few cherries,1 tbs melted apricot jam.

Dough : 250 gr flour,150 gr butter,100 gr icing sugar,2 eggs,a pinch of salt.Mix all ingredients and let the dough to rest in fridge for 1 hour.
Butter and flour the trays tarts .Preheat the oven to 160 C.
Roll out a sheet 1/4 cm thick and cut circle with 12 cm diameter. Place each dough-circle in tray tart.
Bake for 10 min in the oven at 160 C.Allow to cool,fill each tart with cocoa creme patissiere,decorate and brush the fruits with melted apricot jam.

Chocolate creme Patissiere: 6 egg yolks,½ cup plus 2 Tbsp(125 gr) superfine sugar,¼ cup (40 gr)all-purpose flour,2 cups (500 ml) milk,3 tbs cocoa powder,1 vanilla bean, split lengthwise,a little confectioners’ sugar or butter.Makes about 750 gr.
Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency. Add the flour and whisk it in thoroughly.In a pan, heat the milk with the rest of the sugar and the vanilla bean. As soon as it comes to boil, pour it onto the egg yolk mixture, stirring as you go. Mix well, then return the mixture to the pan and add cocoa.Bring to a boil over medium heat, stirring constantly with the whisk. Allow the mixture to bubble, still stirring, for 2 minutes, then tip it into a bowl.To prevent a skin forming, dust the surface with a veil of confectioners’ sugar or dot all over with little flakes of butter. Once cold, the pastry cream can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using. 

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