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Receta Caramelized Banana Tartlets With Vanilla Bean And Chocolate

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Raciónes: 6


Cost per serving $1.05 view details
  • 1/2 x 15 ounces pk refrigerated pie crust dough*, at room temperature
  • 2 c. heavy cream
  • 10 Tbsp. sugar
  • 2 x 1 ounce squares bittersweet chocolate, minced
  • 1/2 x vanilla bean, split lengthwise
  • 6 x egg yolks, slightly beaten
  • 5 sm bananas, (5 to 6), peeled and sliced Preheat oven to 400 F. On clean, floured work surface gently roll out


  1. Dough. Cut six circles from dough to fit 4 1/2-inch tartlet pans. Gently press dough into pans, covering bottom and sides of pans. Prick dough with fork.
  2. Bake according to package instructions. Let cold. In top of double boiler over simmering water, combine heavy cream, 4 tbsp. sugar, chocolate and vanilla bean. Stir till sugar has dissolved and chocolate has melted. Remove vanilla bean; with the tip of a small knife, scrape seeds from softened vanilla bean back into cream mix, and whisk till uniform. Slowly add in 1/2 c. warm cream mix to egg yolks, whisking constantly. Whisk egg mix back into double boiler. Cook, whisking custard till thickened. Strain custard into bowl.
  3. Cover surface of custard with plastic wrap to keep a skin from forming. Cold.
  4. Chill 2 hrs. Preheat broiler. Proportionately divide custard among tart shells.
  5. Top with banana slices. Sprinkle 1 tbsp. sugar over each tart.
  6. lace under broiler for 2-3 min, or possibly till sugar has caramelized. Serve immediately.


Nutrition Facts

Amount Per Serving %DV
Serving Size 113g
Recipe makes 6 servings
Calories 305  
Calories from Fat 173 57%
Total Fat 19.89g 25%
Saturated Fat 12.32g 49%
Trans Fat 0.0g  
Cholesterol 55mg 18%
Sodium 18mg 1%
Potassium 264mg 8%
Total Carbs 34.8g 9%
Dietary Fiber 2.7g 9%
Sugars 26.39g 18%
Protein 2.51g 4%
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