Recipe for 10 Tartlets
Tartlet Dough
Ingredients
- Butter 100g
- Icing Sugar 60g
- Flour 220g
- Starch 10g
- Salt 1.5g
- Water 20ml
Method
- Soften the butter, add the icing sugar followed by the dry ingredients,last the water. Once obtained a smooth dough, roll out in between two plastic sheets on 2.5cm height. Freeze.Cut bands of 2cm and line the round tart rings Ø 7cm.Bake for 15 minutes at 150°C. Once cooled down, brush the inside with melted cacao butter.
Banana Bread
Ingredients
- White Sugar 100g
- Brown Sugar 90g
- Butter 115g
- 3 eggs
- Ravifruit Banana Puree 300g
- Flour 260g
- Baking Powder 5g
- Baking Soda 5g
- Salt 2.5g
- Cinnamon 2.5g
Method
- Mix all dry ingredients together.Cream butter and sugar, add eggs.Add the RAVIFRUIT banana purée, after dry ingredients. Makes one tray, bake at 180°C. Once cooled down, cut round 5.5 cm with the middle cut out of 2.5 cm. Place in the tartlets.
Banana Gel
Ingredients
- Ravifruit Banana Puree 300g
- Ravifruit Passion Puree 100g
- Agar Agar 0.7g
- NH Pectin 4g
- Sugar 5g
- Milk Chocolate Shavings (optional)
Method
- Heat up the RAVIFRUIT purées till 40°C, add the dry ingredients and bring to boil. Set aside to cool down and mix. Fill up the tartlets till the top and sprinkle with milk chocolate shavings (optional).
Banana & Caramel Mousse
Ingredients
- Whipped Cream 180g
- Milk 100ml
- Ravifruit Banana Puree 80g
- Gelatine Masse 13g
- Zephyr Caramel or Gold Chocolate* 50g
- Ravifruit Lime Puree 10g
Method
- Heat up the milk, melt the gelatine masse inside. Pour the milk and gelatine mix on top of chocolate and blend until obtained a smooth ganache. Add the banana and lime purée blend again. When at 30°C add the whipped cream.60 g in each cavity of mould SF354 Silikomart. Freeze before glazing.
Caramel Glazing
Ingredients
- Sugar 210g
- Glucose 25g
- Cream 150g
- Water 75ml
- Starch 7.5g
- Milk Chocolate Arriba or 823* 75g
- Gelatine Masse 42g
- * Cacao Barry, Callebaut or other chocolate brand with similar reference.
Method
- Make a caramel with the sugar and glucose.Premix the water and the starch, and bring the cream to the boil.Once the caramel reaches 180°C, add the boiling cream followed by the starch mixture. Boil together for at least 3 minutes. Blend with the chocolate, last add the gelatine masse. Glaze at 32°C.
Decor
Milk chocolate decor made with a pastry brush.
Original Recipe by MARIKE VAN BEURDEN
