Banana Tartlets With Chocolate Custard Recipe – a delicious recipe with egg yolks, sugar, cornstarch, salt, milk, bittersweet. Easy to follow and perfect for any occasion.
-
1
For Custard: Whisk egg yolks, sugar, cornstarch and salt in medium bowl to blend.
-
2
Bring lowfat milk to simmer in heavy medium saucepan.
-
3
Gradually whisk warm lowfat milk into yolk mix.
-
4
Return mix to saucepan.
-
5
Whisk over medium heat till custard thickens and boils, about 2 1/2 min.
-
6
Remove from heat.
-
7
Add in chocolate and rum and whisk till chocolate melts and mix is smooth.
-
8
Transfer custard to bowl.
-
9
Place plastic wrap directly atop surface of custard.
-
10
Chill overnight.
-
11
For Crust: Blend all-purpose flour, 2 Tbsp.
-
12
sugar and salt in processor.
-
13
Cut in chilled butter using on/off turns till mix resembles coarse meal.
-
14
Add in 1/4 c. ice water and process till moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
-
15
Gather dough together; divide into 6 equal balls.
-
16
Flatten each ball into disk.
-
17
Wrap each disk in plastic; chill 30 min.
-
18
Roll out 1 dough disk to 7-inch round.
-
19
Transfer to 4 1/2-inch tartlet pan with removable bottom.
-
20
Trim dough overhang to 1/2 inch.
-
21
Fold overhang in, pressing and forming double-thick sides.
-
22
Pierce crust all over with fork.
-
23
Repeat with remaining 5 dough disks.
-
24
Freeze crusts 30 min.
-
25
Preheat oven to 350 degrees.
-
26
Bake crusts till golden and baked through, piercing with fork if crusts bubble, about 40 min.
-
27
Cold completely in pans on rack.
-
28
(Can be made 1 day ahead.
-
29
Store airtight in tartlet pans at room temperature.)
-
30
Preheat broiler.
-
31
Divide custard equally among crusts (generous 1/4 c. for each).
-
32
Place banana slices decoratively atop each tartlet, covering custard completely.
-
33
Brush bananas lightly with water.
-
34
Sprinkle 1 Tbsp.
-
35
brown sugar over bananas on each tartlet.
-
36
Broil just till sugar melts and bubbles, about 1 1/2 min.
-
37
Garnish with cream, if you like.
-
38
This recipe yields 6 servings.
-
39
Comments: In these sweet tartlets, sliced bananas are sprinkled with brown sugar and caramelized under the broiler.
-
40
Make the chocolate custard a day ahead to allow it to refrigerateand thicken.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["4 lrg egg yolks", "1/4 c. sugar", "1 1/2 Tbsp. cornstarch", "1 pch salt", "1 1/4 c. whole lowfat milk", "2 ounce bittersweet (not unsweetened) or possibly semisweet chocolate minced", "1 Tbsp. dark rum", "2 1/4 c. all-purpose flour", "2 Tbsp. sugar", "1/2 tsp salt", "3/4 c. unsalted butter - (1 1/2 sticks) chilled, and cut into 1/2"" pcs", "1/4 c. ice water or possibly more if needed", "3 med bananas peeled, and cut into 1/3""-thick slices", "6 Tbsp. golden sugar Whipped cream (optional)"].
Yes, Banana Tartlets With Chocolate Custard Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.