Tonka Banana Mini Tarts

Mini Tonka Banana Tarts are a delightful fusion of classic pastry techniques and exotic flavors, offering a sophisticated dessert that takes the common banana and turns it into something that your taste buds will enjoy so much! Each bite is an indulgent experience, made with premium ingredients and flavors, crafted with care for taste and texture.

The base of the these tonka banana mini tarts is made from the well-known pâte sucrée, a basic French dough, rich and buttery, that provides a delicate, melt-in-your-mouth crunch. This tender buttery crust serves as the perfect foundation for the tart’s filling. Inside, a layer of almond financier adds a moist, almondy richness to each bite. The financier pairs beautifully with the natural sweetness of the bananas, but also with the vanilla-almondy flavor of the tonka beans, thus creating a flavor profile that stands out!

tonka banana mini tarts

The hero of these tarts, however, is the addition of tonka bean. You feel it right as you bite into the tart – a little goes a long way. Often described as a mix of vanilla and almond with hints of caramel, the tonka bean are warm and complex and they transform this dessert into something truly unique, especially combined with bananas and almonds. The rule of thumb with tonka beans is use less for more. They are really potent, so a little quantity will give plenty of flavor.

Mini Tonka Banana Tarts

These Mini Tonka Banana Tarts are a refined blend of rich flavors and textures, perfect for dessert lovers. Featuring a buttery pâte sucrée base, they’re filled with almond financier, ripe banana cubes, and topped with a layer of decadent salted caramel. The chantilly on top brings the dessert to a whole new level of deliciousness!
Servings :10 mini tarts
Prep Time 1 hour
Cook Time 40 minutes
Chilling time 8 hours

Ingredients
  

Pate sucree

  • 120 g butter (cold, cubed)
  • 265 g all-purpose white flour (sifted)
  • 1 g salt
  • 80 g powdered sugar (sifted)
  • 30 g almond flour
  • 60 g whole eggs (cold)
  • 5 g vanilla extract

Almond Financier

  • 86 g powdered sugar (sifted)
  • 37 g almond flour
  • 37 g all-purpose white flour
  • 1 g baking powder
  • 0.5 g fine salt
  • 90 g egg whites (room temperature)
  • 5 g honey
  • 45 g caramelized butter
  • 1/2 banana (cut into small cubes)

Salted Caramel

  • 95 g granulated white sugar
  • 10 g liquid glucose
  • 100 g heavy cream
  • 1 g fine salt
  • 3 g powdered gelatin
  • 18 g cold water
  • 75 g butter (room temperature)

Tonka Bean and Milk Chocolate Chantilly

  • 350 g whipping cream
  • 1/4 grated tonka bean
  • 3 g gelatin + 18 g cold water
  • 125 g milk chocolate

Hazelnut Streusel

  • 35 g almond flour
  • 45 g ground hazelnuts
  • 30 g light brown sugar
  • 45 g powdered sugar (sifted)
  • 75 g butter (cold, cubed)
  • 75 g all-purpose white flour
  • Décor: chocolate shards

Instructions
 

Pate sucree

  • Combine the cold butter, flour, salt, powdered sugar, and almond flour in the bowl of your stand mixer.
  • Using a paddle attachment, mix until the dough becomes sandy.
  • Add the egg and vanilla, mixing until the dough comes together.
  • Shape the dough into a disc, wrap, and refrigerate for at least 6 hours.
  • Roll out the dough into a thin sheet (2mm thickness) and cut discs of dough. Arrange the discs into your mini tarts rings.
  • Place in the freezer for 20 minutes.
  • Bake at 160°C (320°F) for 15-20 minutes, or until lightly golden, depending on the thickness of the dough.

Almond Financier

  • In a food processor, combine powdered sugar, almond flour, all-purpose flour, baking powder, and salt.
  • Add the egg whites and honey, mixing until smooth.
  • Incorporate the caramelized butter.
  • Place the batter in a piping bag.
  • Place a few small cubes of banana in each baked tart shell.
  • Pipe the financier batter on top and bake for another 10-15 minutes.

Tonka Bean Milk Chocolate Chantilly

  • Bloom the gelatin in cold water.
  • Heat the cream in a pot with the grated tonka bean.
  • Remove from heat, add the gelatin, and strain the mixture over the milk chocolate.
  • Blend until smooth with an immersion blender, then cover and refrigerate for at least 8 hours to set.

Hazelnut Streusel

  • Combine all ingredients in a food processor and pulse until crumbly, sandy.
  • Spread the mixture on a baking sheet.
  • Bake at 180°C (350°F) for 15-20 minutes, or until golden.

Salted Caramel

  • Bloom the gelatin in cold water.
  • Heat the cream and glucose, then remove from heat and add the gelatin. Keep warm.
  • Prepare a golden caramel by melting the sugar, then carefully pour the hot cream mixture in a thin stream. Stir to combine, being cautious of the hot steams.
  • Remove from heat, add salt, and cool to 40°C (104°F), then blend in the butter with an immersion blender.
  • Refrigerate for at least 4 hours.

Tart Assembly

  • Whip the Chantilly until firm and place in a piping bag with a round tip (10-14 mm).
  • Pipe a layer of salted caramel over the financier and bananas.
  • Decorate with Chantilly, streusel, and finish with chocolate shards.

Equipment

  • Kitchen scale
  • Mixer
  • Cooking pans
  • Oven
  • Fridge
  • Freezer
  • Tart rings
  • Spatulas
  • Bowls
  • Baking paper
  • Rolling Pin
  • Plastic wrap
Keyword Caramel, Tonka

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