Imagine a dessert that combines the delicate crunch of perfectly golden puff pastry, the rich sweetness of caramelized bananas, and the luxurious depth of dark chocolate - all in one breathtaking bite. These Caramelized Banana Tartlets are not just a dessert; they're a culinary journey that transforms simple ingredients into an extraordinary French-inspired delicacy that will transport you straight to a Parisian patisserie. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, these tartlets are about to become your new obsession.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: French
Serves: 12 tartlets
Ingredients
- 1 sheet puff pastry
- 3 ripe bananas
- 100g sugar
- 1 vanilla bean
- 100g dark chocolate
- 50g butter
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Split the vanilla bean lengthwise and scrape out the seeds. Set aside for later use.
- Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into 12 equal squares, approximately 3x3 inches each.
- Transfer the pastry squares to the prepared baking sheet, leaving a small space between each tartlet.
- Slice the ripe bananas diagonally into thin, elegant pieces, about 1/4 inch thick.
- In a heavy-bottomed skillet, melt the butter over medium heat. Add the sugar and vanilla bean seeds, stirring constantly until the mixture turns a golden caramel color.
- Carefully arrange the banana slices in the caramel, cooking for 1-2 minutes on each side until they are golden and slightly softened.
- Place 3-4 caramelized banana slices on each pastry square, leaving a small border around the edges.
- Bake the tartlets in the preheated oven for 15-18 minutes, or until the pastry is puffed and golden brown.
- While the tartlets are baking, melt the dark chocolate using a double boiler or in short microwave bursts, stirring until smooth.
- Remove the tartlets from the oven and let cool for 5 minutes.
- Drizzle the melted dark chocolate over the warm tartlets in an artistic pattern.
- Serve immediately while warm, garnishing with an extra sprinkle of vanilla bean seeds if desired.
Tips
- Choose ripe but firm bananas for the best caramelization - they should have some give but not be mushy.
- Use a heavy-bottomed skillet for even caramel distribution and prevent burning.
- Watch the caramel closely when cooking - it can go from golden to burnt quickly.
- Leave a small border around pastry edges to allow for proper puffing and prevent overflow.
- For a professional touch, use a piping bag or squeeze bottle for more precise chocolate drizzling.
- Serve immediately after drizzling chocolate for the most visually appealing and texturally perfect tartlets.
- If vanilla beans are expensive, you can substitute with vanilla extract, using about 1 teaspoon.
Nutrition Facts
Calories: kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 20mg