This gorgeous dessert is sweet
slice that many people love because of
its great taste.
This gorgeous dessert will make you fall back in love with ripe
bananas and toffee flavors.
Recipe and image from Eat In by Anna Gare, published by Murdoch Books
Ingredients:
BASE
125 g (4½ oz) unsalted butter,
melted, plus extra for greasing
300 g (10½ oz) spiced speculaas
biscuits (cookies) (see Note)
180 g (6¼ oz) good-quality dark
chocolate (70% cocoa solids), chopped and melted
FILLING
250 ml (9 fl oz/1 cup) thin
(pouring) cream
250 g (9 oz) mascarpone cheese,
at room temperature
1 tablespoon honey
1 teaspoon natural vanilla
extract
5 large firm, ripe bananas
CHOCOLATE GANACHE TOPPING
50 g (1¾ oz) good-quality dark
chocolate (70% cocoa solids), chopped
2 tablespoons thin (pouring)
cream
TOFFEE PECAN TOPPING
165 g (5¾ oz/¾ cup) caster
(superfine) sugar
125 ml (4 fl oz/½ cup) water
50 g (1¾ oz/½ cup) pecans
Preparation:
Preheat the oven to 180°C
(350°F/Gas 4).
Grease a 25 cm (10 inch)
loose-based round fluted tart (flan) tin and line the base with baking paper.
TO MAKE THE BASE
Blitz the biscuits in a food
processor until you have fine crumbs. Add the melted butter and mix together
until combined.
Press the biscuit mixture evenly
over the base and up the side of the tin, pressing it firmly with your hands to
ensure it is solid.
Bake for 10 minutes. Remove from
the oven and cool completely in the tin to set.
Spread the melted chocolate over
the base and side of the cooled tart case (still in the tin).
Refrigerate the tart case until the
chocolate has completely chilled.
When ready to fill, carefully
remove the case from the tart tin, peel off the baking paper and put the tart
case on a serving plate.
TO MAKE THE FILLING
Beat the cream, mascarpone, honey
and vanilla extract together using an electric mixer until lightly combined and
the consistency of whipped cream. Do not overmix.
Spread the filling over the
chocolate biscuit base.
Cut the bananas into 1.5 cm (⅝
inch) thick rounds and push them into the cream mixture to completely cover.
Pop in the fridge until ready to top.
TO MAKE THE CHOCOLATE GANACHE
TOPPING
Melt the chocolate and cream
together over a double boiler (or on a gentle heat in the microwave) until well
combined and smooth, then remove from the heat and allow to cool slightly.
TO MAKE THE TOFFEE PECAN TOPPING
Put the sugar and water in a small
heavy-based saucepan and bring to the boil over low heat. Gently stir a few
times until the sugar has dissolved.
Increase the heat to high and, once
boiling, continue to cook, without stirring, for 4–5 minutes. Brush down the
side of the pan with a pastry brush dipped in water to dissolve any sugar
crystals. When it turns a golden toffee colour, it is ready. Do not be tempted
to taste or touch the caramel at any point — it is very hot and can burn.
Remove from the heat immediately,
allow the bubbles to settle, then add the pecans and pour the mixture onto a
tray lined with baking paper to cool and harden.
Chop the hardened praline to a
chunky consistency.
TO TOP THE TART
Drizzle two-thirds of the ganache
topping over the banana cream filling, top with the toffee pecans, then drizzle
the remaining ganache over the top.
Refrigerate for at least 30 minutes
before serving.
NOTE: You can also use any plain
sweet biscuits for this base, just as you would for a cheesecake. Just add a
pinch of cinnamon to spice things up!
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