Recipes/SpecialsRecipesBANANA & CARAMEL TARTLET


Recipe for 10 Tartlets

Tartlet Dough


  • Butter 100g
  • Icing Sugar 60g
  • Flour 220g
  • Starch 10g
  • Salt 1.5g
  • Water 20ml


  1. 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


  • 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


  1. 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


  • Ravifruit Banana Puree 300g
  • Ravifruit Passion Puree 100g
  • Agar Agar 0.7g
  • NH Pectin 4g
  • Sugar 5g
  • Milk Chocolate Shavings (optional)


  1. 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


  • Whipped Cream 180g
  • Milk 100ml
  • Ravifruit Banana Puree 80g
  • Gelatine Masse 13g
  • Zephyr Caramel or Gold Chocolate* 50g
  • Ravifruit Lime Puree 10g


  1. 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


  • 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.


  1. 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.


Milk chocolate decor made with a pastry brush.

Original Recipe by MARIKE VAN BEURDEN

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