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Millionaire's Banoffee Tarts
Millionaire's Banoffee Tarts
- Recipe Submitted by Punch on 04/22/2014
Category: Desserts
Ingredients List
- 1 recipe Chocolate Torte (recipe here).
- 6 tbsp dark chocolate, coarsely chopped.
- 3 medium ripe bananas (but not overripe).
- 1 recipe Chocolate Dulce de Leche (recipe here).
- 8 ounces melted dark chocolate.
Directions
Line up four 4 x 1.7-inch (10 x 4.5cm) ring molds on a sheet pan lined with parchment paper.
Put 1 cup of the cake crumbs into each ring and press down to make a compact layer.
Melt the dark chocolate in a water bath (doube boiler method) and keep it warm.
Sprinkle the cake crumbs with about 1 1/2 tablespoons chopped chocolate.
Cut the bananas into rounds 1/2 inch (I cut them around 1cm) thick and place on the chocolate chunks to cover, distributing evenly among the ring molds.
Spoon 4 to 5 tablespoons of the Chocolate Dulce de Leche over the bananas to cover.
Pour 3 tablespoons melted chocolate over the Dulce, spreading to the edges of the ring.
Refrigerate until the chocolate disk is set, about 30 minutes.
To remove the ring molds carefully run a knife between the sides of the mold and the chocolate. Press down on the chocolate disk to release the ring and lift it off. Put them on a serving plate with the help of a cake lifter.
Melt some chocolate and decorate with drizzles.
The tarts can be made up to a day ahead and refrigerated, but remember to let them sit at room temperature for up to 2 hours. As I told you in my previous post, the Dulce de Leche must be kept refrigerated and it hardens a lot. That's why you need to allow the tarts to come to room temperature so the Dulce gets soft again.
Notes:
The recipe originally calls for 1/2 cup of cake crumbs but I wanted to make my tarts a little taller so I added 1 cup of cake crumbs to each one.
My ring molds are also a tad bit taller than the ones Fran uses: mine are 4 x 1.77 inches (10 x 4.5cm), the recipe calls for 4 x 1.5-inch (10 x 3.8cm) ring molds.
I added 3 bananas instead of 2 large ones (depends on the size).
Put 1 cup of the cake crumbs into each ring and press down to make a compact layer.
Melt the dark chocolate in a water bath (doube boiler method) and keep it warm.
Sprinkle the cake crumbs with about 1 1/2 tablespoons chopped chocolate.
Cut the bananas into rounds 1/2 inch (I cut them around 1cm) thick and place on the chocolate chunks to cover, distributing evenly among the ring molds.
Spoon 4 to 5 tablespoons of the Chocolate Dulce de Leche over the bananas to cover.
Pour 3 tablespoons melted chocolate over the Dulce, spreading to the edges of the ring.
Refrigerate until the chocolate disk is set, about 30 minutes.
To remove the ring molds carefully run a knife between the sides of the mold and the chocolate. Press down on the chocolate disk to release the ring and lift it off. Put them on a serving plate with the help of a cake lifter.
Melt some chocolate and decorate with drizzles.
The tarts can be made up to a day ahead and refrigerated, but remember to let them sit at room temperature for up to 2 hours. As I told you in my previous post, the Dulce de Leche must be kept refrigerated and it hardens a lot. That's why you need to allow the tarts to come to room temperature so the Dulce gets soft again.
Notes:
The recipe originally calls for 1/2 cup of cake crumbs but I wanted to make my tarts a little taller so I added 1 cup of cake crumbs to each one.
My ring molds are also a tad bit taller than the ones Fran uses: mine are 4 x 1.77 inches (10 x 4.5cm), the recipe calls for 4 x 1.5-inch (10 x 3.8cm) ring molds.
I added 3 bananas instead of 2 large ones (depends on the size).
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