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.   

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