Hazelnut Tartlets with Crème Patisserie, Caramelized Bananas, and Chocolate Ganache

Banana Tartlet 1

I’m at that point of the year where I know I need to start eating healthy and working out. That whole summer body, look good in a bikini thing. And I’ve given my diet and workout regimen some serious thought. I’ve even gone on a sporadic run or two. Suffice to say; I’m off to a slow start.

Banana Tartlet 2

I’m not terribly worried about my lack of commitment to being healthy. It’s still cold enough where I live that I can count on layering to hide my winter weight. And I fully intend to use this method until it’s too hot to wear a shirt, a hoodie, and a jean jacket. That gives me at least till the end of the month to eat and bake whatever the hell I want to.

Banana Tartlet 3

These tartlets are a testament to my current state of mind. It’s the perfect transitional baked good item. It’s not quite meant for winter and it’s not quite fitting for spring, but it is delicious. And in the end, that’s all that really counts.

These tartlets have a nice flaky hazelnut crust that compliments the chocolate and banana undertones. The crème patisserie is the perfect addition to tie everything together without overwhelming the other flavors. This tartlet is perfect for a decadent breakfast or a rich dessert. Or say to heck with manufactured eating times and dig in whenever your heart desires.

 

Hazelnut Tartlets with Crème Patisserie, Caramelized Bananas, and Chocolate Ganache

Crème Patisserie

2 cup half + half

1/3 cup sugar + 1 tablespoon

pinch salt

4 egg yolks

2 tablespoon cornstarch

Vanilla Bean

  • Mix half + half, 1/3 cup sugar minus 1 tablespoon, salt, and split vanilla bean in a medium saucepan. Bring to a simmer on medium high heat for thirty seconds mixing constantly
  • While mix gets to a simmer, whisk together eggs with 2 tablespoons sugar until just incorporated. Whisk in corn starch until thick and yellow
  • Remove seed pod and slowly add egg mixture to half + half mixture
  • Add cubed, cold butter
  • Bring mixture to a boil for 45 seconds while constantly and vigorously whipping, making sure to get all sides and corners of the pan.
  • Strain (or don’t. I didn’t)
  • Place in a porcelain bowl (I used metal) cover the mixture with plastic wrap to prevent a film from developing and cool over night

 

Rich Tart Pastry

1½ cup flour

½ cup finely ground hazelnut

¼ cup confectioner’s sugar

pinch salt

12 tablespoons butter, cubed (cold)

3 egg yolks

2 tablespoons orange juice

  • Combine flour, ground hazelnuts, confectioner’s sugar, and salt in a medium sized mixing bowl.
    • Note on making hazelnut flour. Use 1 cup whole hazelnuts and toast twelve minutes at 350 °F until skins crack
    • Clean off as much of the hazelnut skin as possible once cooled
    • Blend together in a food processor until similar to almond meal in texture
  • Mix butter in by hand (or use your mixer, I prefer by hand) until batter is coarse (similar to pebbles)
  • Whisk eggs and orange juice together
  • Slowly add egg mixture to flour mixture with a stand mixture until just incorporated
  • Dump mixture onto a lightly floured surface and form into a ball. Wrap in plastic wrap and cool for an hour
  • Butter tartlet molds
  • Divide batter evenly to fit into tartlet molds (I had enough for 5)
  • Place divided dough into molds and pinch into place, make sure dough is even and level, and pinch crust up sides, about a ¼ inch thickness
  • Chill dough overnight

Preheat oven to 425°F

  • Poke a fork a few times into each filled tartlet
  • Place squares of foil (shiny side down) into each mold
  • Fill the molds with beans (I used lentils)
  • Bake on bottom rack of oven for 5-6 minutes
  • Turn oven down to 350°F and move baking sheet to middle rack
  • Bake an additional 10-12 minutes, or until light golden brown
  • Remove from oven and carefully remove foil and beans from tartlet molds
  • *My oven cooks slower than most conventional ovens, I had to place my tartlets back in the oven and bake an additional 5 minutes to get tartlets to desired golden color
  • Let tartlet molds chill

 

Caramelized Bananas

2 ripe bananas

¼ cup brown sugar

  • Mash bananas and brown sugar together
  • Cook mixture over medium high heat for five minutes, remove

 

Chocolate Ganache

1 cup heavy cream

8 ounces dark chocolate

1 tablespoon coconut oil (room temperature)

  • Bring heavy cream to a simmer in a medium saucepan. Let simmer for 30-45 seconds
  • Place chocolate into a heatproof bowl and pour heavy cream over chocolate
  • Add coconut oil to the mixture and mix well

 

Assembly

  • place roughly two tablespoons banana mixture into each tartlet
  • fill with crème patisserie until crème is slightly higher than tartlet shells
  • slowly pour over warm ganache until crème patisserie is covered. Use a butter knife to help spread if need be
  • Let chill 2 hours
  • Serve

*Inspiration for Tartlets Give me Flour

Creme Patisserie recipe adapted from Brown Eyed Baker

Tartlet recipe adapted from The Perfect Pie by Susan G. Purdy 

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