Thu, 9 March 2017
Rachid Zaouia shows us how to make Banana Tarte Tatin.
Serves 3 persons
Ingredients:
6 bananas
150 grm of caster sugar
100 grm of butter
1 sheet of puff pastry
Method:
Peel the bananas and slice them up.
Put the caster sugar and butter together and cook until golden brown.
Pour the caramel into the moulds.
Place the banana nicely around the moulds and make a double layer to keep a nice shape once cooked.
Cut the puff pastry into discs slightly bigger than the moulds (it helps to keep the banana inside the tart once turned over).
Place the puff pastry on the top of the bananas and make sure it goes down the moulds.
Glaze the top of the puff pastry with egg yolks and make a few holes with a knife or fork to keep the pastry crispy.
Then cook it at 180 degrees for 12-14 minutes.
Once cooked, place a tray or plate over the moulds and remove the excess of caramel. (Be very careful, this is very hot and it’s easy to get burned.)
Turn the tart upside down, remove the moulds and place the tarts in the centre of a plate.
Caramel sauce:
Left over of the caramel from the tart
200 ml of cream
Method:
Take the leftover of the caramel from the tart and warm it up. Then add the cream slowly them and leave to reduce until you get a nice thick consistency.
Pour the caramel over the banana tart tatin.
Roasted hazelnuts:
200 grm of whole hazelnuts
Method:
Place the hazelnuts into a baking tray and cook at 180 degrees for 12-14 minutes or until golden brown.
Once they are cooked and cold, place them into a cloth, close the cloth and use a rolling pen to crash them.
Then pour some crushed roasted hazelnuts on the top of the tart.
Enjoy!
