Had a bunch of overripe bananas so I decided to make this Tartremet. A tart base with an Entremet on top. Flavours of chocolate, peanut, caramel and banana.
I must admit, I made the crunchy layer a little too thick in my original recipe, which makes it difficult to slice. I’ve amended the recipe. You’ll need a day or 2 to complete this tart, its worth the effort. If you are allergic to peanuts feel free to substitute with a ground nut of your preference.
Chocolate Peanut Sable
50g icing sugar
2 egg yolks
Dash vanilla bean powder
100g bread flour
25g ground peanut
Beat the butter, vanilla bean powder, icing sugar, bread flour, ground peanuts and cocoa to a sandy texture. Add the egg yolks. Beat to a homogeneous dough. Roll to a thickness of 3 mm. Freeze, and line an 18cm Square micro-perforated ring. Freeze. Bake at 170ºC for 20 minutes.
Dash of Vanilla bean powder
Pinch of sea salt
Heat the cream and vanilla bean powder, set aside. Caramelise the sugar, add the heated cream gradually, add the butter and salt. Mix and spread onto the base of the tart, freeze.
1tsp lemon juice
8g fish gelatin mass
100g white chocolate (melted)
Dash of vanilla bean powder
55g whipping cream
45g whipping cream
Purée the banana together with the lemon juice, set a side. Heat the 55g cream and vanilla bean powder, remove from the heat and add the fish gelatin. Pour over the melted white chocolate, mix. Next add the puréed banana and blend with a stick blender. Finally add the 45g cream and stick blend again, refrigerate for minimum 4 hours.
Whip to soft peaks using an electric beater, spread over the frozen caramel layer and return to the freezer.
28g egg yolks
40g ground peanuts
25g cake flour
40g cocoa powder
50g melted butter
40g egg white
Whisk the egg white and sugar to soft peaks. Using a stand mixer fitted with a paddle attachment, beat the eggs, egg yolks, sugar together to creamy and voluminous. Fold in the peanuts and sifted cocoa/cake flour. Fold in the meringue and lastly fold in the melted butter.
Spread into a small Swiss roll tray 23cm x 33cm. Bake on 170C for 10min.
Allow to cool and then freeze the sponge.
Cut a square using a 14cm entremet ring.
Feuilletine Crunchy Layer
10g milk chocolate (melted)
6g melted butter
16g crushed lotus biscoff biscuits
20g lotus Biscoff paste
Mix together to form a paste and spread over the chocolate sponge. Freeze.
100g cream, heated
A dash of Vanilla bean powder
Make a caramel with the above ingredients, set aside.
30g egg yolks
65g milk choc, melted
35g softened butter
15g fish gelatin mass
220g lightly whipped cream
Whisk together egg yolks, castor sugar. Next whisk in the caramel and pour into a saucepan and cook to a crème anglaise. Add butter, fish gelatin and melted choc. Stick blend and allow to cool to 35C, before folding in the lightly whipped cream.
Pour into 16cm square mould, insert the chocolate sponge and freeze.
Glaze the mousse and place on the tart base.
Defrost in the fridge before serving.