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Caramelized Banana Tartlets with Vanilla Bean and Chocolate

Caramelized Banana Tartlets with Vanilla Bean and Chocolate

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. 1 sheet puff pastry
  2. 3 ripe bananas
  3. 100g sugar
  4. 1 vanilla bean
  5. 100g dark chocolate
  6. 50g butter

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Split the vanilla bean lengthwise and scrape out the seeds. Set aside for later use.
  3. Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into 12 equal squares, approximately 3x3 inches each.
  4. Transfer the pastry squares to the prepared baking sheet, leaving a small space between each tartlet.
  5. Slice the ripe bananas diagonally into thin, elegant pieces, about 1/4 inch thick.
  6. 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.
  7. Carefully arrange the banana slices in the caramel, cooking for 1-2 minutes on each side until they are golden and slightly softened.
  8. Place 3-4 caramelized banana slices on each pastry square, leaving a small border around the edges.
  9. Bake the tartlets in the preheated oven for 15-18 minutes, or until the pastry is puffed and golden brown.
  10. While the tartlets are baking, melt the dark chocolate using a double boiler or in short microwave bursts, stirring until smooth.
  11. Remove the tartlets from the oven and let cool for 5 minutes.
  12. Drizzle the melted dark chocolate over the warm tartlets in an artistic pattern.
  13. Serve immediately while warm, garnishing with an extra sprinkle of vanilla bean seeds if desired.

Tips

  1. Choose ripe but firm bananas for the best caramelization - they should have some give but not be mushy.
  2. Use a heavy-bottomed skillet for even caramel distribution and prevent burning.
  3. Watch the caramel closely when cooking - it can go from golden to burnt quickly.
  4. Leave a small border around pastry edges to allow for proper puffing and prevent overflow.
  5. For a professional touch, use a piping bag or squeeze bottle for more precise chocolate drizzling.
  6. Serve immediately after drizzling chocolate for the most visually appealing and texturally perfect tartlets.
  7. 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

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