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
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