BANANA CAREMAL TART

INGRADIENTS:

CARAMEL WHIPPED CREAM :

FRESH CREM : 90 GM

GLUCOSE SYRUP: 25 GM

CASTER SUGAR: 85 GM

UNSALTED BUTTER: 60 GM

GELATIN : 2 GM

FRESH CREAM : 250 GM

PROCESS OF MAKING :

1. FIRST IN A MEDIUM PAN WE TAKE 90 GM FRESH CREAM AND GLUCOSE SYRUP AT MEDIUM FLAME AND BRING TO A BOIL AND THEN KEEP ASIDE .

2. IN ANOTHER PAN PUT HALF SUGAR AT MEDIUM FLAME , AND MELT THEN ADD BALANCED SUGAR NOW ADD HOT CREAM AND MIX WELL.

3. NOW ADD BUTTER AND MIX WELL AND COOK IT AT 120 DEGRE CELCIUS .NOW REMOVE FROM FLAME AND ADD 250 GM OF FRESH CREAM AND BRING TO BOIL.

4.NOW OFF THE FLAME AND ADD GELATIN AND MIX , NOW STRAIN THE CARAMEL AND COVER WITH PLSTIC WRAP.



TART:

FLOUR: 250 GM

ICING SUGAR : 90 GM

ALMOND FLOUR : 50 GM

SALT: 1 PINCH

BUTTER: 120 GM

EGG: 1 NOS

VANILLA ESSENCE : FEW DROPS

1: IN STAND MIXER TAKE BUTTER AND SUGAR AND MIX USING PADDEL UNTILL SUGER MELTED .

2.NOW ADD EGG AND MIX AT MEDIUM SPEED , NOW ADD FLOUR , ALMOND FLOUR , SALT , AND VANILLA ESSENCE AND MAKE A SMOOTH DOUGH .

3 NOW ROLL THE DOUGH AND MAKE A SHEET AND CUT ACCORDING TO YOUR MOULD , AND PUTS SOME NUT BEFOUR BAKING , BAKE IN PREHEATED OVEN FOR 10 MINUTES AT 170 DEGREE CELCIUS

4. AFTER BAKE REMOVE THE NUTS AND DEMOULD THE TART.



BANANA CREAM:

BANANA PUREE: 150 GM

GELATIN: 2 GM

WHITE CHOCOLATE : 72 GM

FRESH CREAM : 80 GM

1. FOR MAKING BANANA CREAM IN A PAN TAKE BANANA PUREE AND LEMON JUICE , COOK AT 40 DEGREE CELCIUS ADD THE GELATIN TO DESSOLVE.

2.NOW POUR THE PUREE OVER THE MELTED CHOCOLATE AND MIX WELL.

3. NOW ADD COLD FRESH CREAM AND PROCESS WITH A HAND MIXER TO HOMOGENIZE



CARAMELIZED BANANA:

BANANA: 2 PCS

SUGAR: 60 GM

UNSALTED BUTTER: 60 GM

1 CUT THE BANANA IN ROUND SLICES ,

2. TAKE PAN AT MEDIUM HEAT ADD SUGAR AND WAIT UNTILL CARAMELIZED AND ADD SLICED CUT BANANA AND COOK FOR ONE MINUTES .



PROCESS OF MAKING:

1. ARRANGE THE CARAMELIZED BANANA SLICES IN THE TARTLETS .

2. NOW FILL THE TART WITH THE BANANA CREAM.

3.NOW BEAT THE CARAMEL CREAM IN MEDIUM PEAKS, AND PIPE CARAMEL CREAM ON TART, NOW GARNISH WITH CARAMEL PIIECES AND FEUILLETE PAILLETE.

SERVE AND ENJOY





THANKS FOR VISITING