Now that summer holidays have begun, I can finally start making all those things I bookmarked throughout the year. 'Brown' is a recent addition, during one too many
Who can resist the combination of caramel, chocolate and banana? (Except maybe Mrs. Roddick who hates real chocolate. Heh.)
I rarely bake tarts as lining the pastry can be really frustrating. Especially, if using the fragile pate sucre. But since I bought
crumpet make-shift tart rings for the chocolate delice, I thought why not. Lining them becomes easier with practice. Out of five tarts, my fifth tart was the best looking.
Although it took me a while to get this done, I took away many tips that I could use again. One of them is that dry caramelising in a thin shallow frying pan is so much better than the wet method in a saucepan. To get rid of the hardened caramel, just add water to the pan and let it sit for a while.
I had to make a few amendments but, generally followed the recipe to the tee. If you want to give it a shot, the recipe is here in Japanese.
Components (composition order):
Chocolate pate sucre
Flourless chocolate sponge
Chocolate banana ganache
Caramelised banana agar
Caramelised pecan & walnut pieces
Dutch cocoa powder & thyme (garnish)