Milk Chocolate Banana Tartlet

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recipe by Maud, Le Meilleur Pâtissier

  • Time icon
    Total Time
    7hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1196
based on 1 ratings

User generated recipes have not been re-tested by Kenwood.

recipe updated Sep 20, 2022

Ingredients

  • Banana icon
    Banana
    75 g
  • White chocolate icon
    White chocolate
    80 g
  • Milk chocolate icon
    Milk chocolate
    60 g
  • Butter icon
    Butter
    130 g
  • Whipping cream icon
    Whipping cream
    220 g
  • Milk icon
    Milk
    60 g
  • Egg yolk icon
    Egg yolk
    1
  • Sugar icon
    Sugar
    50 g
  • Fleur de sel icon
    Fleur de sel
    1 pinch
  • Icing sugar icon
    Icing sugar
    50 g
  • Ground almonds icon
    Ground almonds
    20 g
  • Egg icon
    Egg
    1
  • All purpose flour icon
    All purpose flour
    150 g
  • Cocoa powder icon
    Cocoa powder
    15 g
  • Salt icon
    Salt
    2 g
  • Banana icon
    Banana
    1
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    3 g
  • Whipping cream icon
    Whipping cream
    200 g
  • Hazelnuts icon
    Hazelnuts
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kmix
  • kCook icon Saucepan
  • kCook icon Saucepan
  • kCook icon Large glass bowl
  • kCook icon Saucepan
  • kCook icon Saucepan
  • kCook icon Jar
  • kCook icon Plastic container
  • kCook icon Small tart pan - 3 x 0.75"
  • kCook icon Piping bag

Step preview

  1. Making the ganache:
  2. Fit the Whisk Tool
  3. Add the ingredients into the appliance bowl, fit the splashguard
  4. Mix - 1 minute, speed 2
  5. Add cream into a saucepan
  6. Heat until simmering – medium-high heat
  7. Pour gradually the warm cream into the appliance bowl while the machine is running - 1 minute, speed 3
  8. Then add the ingredients
  9. Mix - 1 minute, speed 4
  10. Pour into a plastic container and cover with plastic wrap
  11. Chill in the fridge and continue – 4 hours
  12. Making the chocolate cream:
  13. Add the ingredients into a saucepan
  14. Heat until simmering – medium-high heat
  15. Clean the appliance bowl and fit the Whisk Tool
  16. Add egg yolk into the appliance bowl, fit the splashguard
  17. Mix - 1 minute, speed 2
  18. Once simmering, pour one-third of the cream mixture into the appliance bowl
  19. Mix - 1 minute, speed 2
  20. Pour the yolk mixture into the saucepan
  21. Heat to about 80°C – medium-high heat
  22. Then add gelatine
  23. Mix until well combined
  24. Add chocolate into the appliance bowl
  25. Pour the cream mixture into the appliance bowl while the machine is running - 2 minutes, speed 2
  26. Strain the mixture into a large glass bowl
  27. Chill in the fridge and continue – 4 hours
  28. Making the caramel:
  29. Add sugar into a saucepan
  30. Heat and continue – medium-high heat
  31. Add cream into a saucepan
  32. Heat until hot – medium-high heat
  33. Once the caramel is amber, add the hot cream while whisking to avoid lumps
  34. Cook – 1 minute 30 seconds
  35. Then add the ingredients
  36. Mix until well combined
  37. Pour into a jar and let cool slightly
  38. Chill in the fridge – 4 hours
  39. Making the pastry:
  40. Clean the appliance bowl and fit the K-Beater
  41. Add the ingredients into the appliance bowl, fit the splashguard
  42. Mix - 2 minutes, speed 2
  43. Then add the ingredients
  44. Mix - 1 minute, speed 1
  45. Then add the ingredients
  46. Mix - 2 minutes, speed 2
  47. Transfer the pastry to a lightly floured work surface
  48. Shape into a ball
  49. Roll out until 3mm thick
  50. Cut into 7cm diameter circles, then make 2cm wide strips
  51. Chill in the freezer – 15 minutes
  52. Grease the small tart pans
  53. Place the pastry circles into the tart pans
  54. Line the edges with the strips of pastry
  55. Chill in the freezer – 30 minutes
  56. Preheat an oven to 160ºC
  57. Retrieve the lined tart pans from the freezer
  58. Bake – 20 minutes, 160ºC
  59. Remove from the oven
  60. Remove the pastry from the tart pans and return to the oven
  61. Bake – 15 minutes, 160ºC
  62. Remove from the oven and let cool
  63. Clean the appliance bowl and fit the Whisk Tool
  64. Add the chilled ganache into the appliance bowl, fit the splashguard
  65. Whisk - 2 minutes, speed 2
  66. Whisk - 1 minute, speed 4
  67. Transfer to a piping bag and set aside
  68. Assembly:
  69. Pour the caramel into each pastry tart
  70. Top with banana
  71. Add the chocolate cream on top
  72. Pipe lines of ganache on top
  73. Between each ganache line, pipe lines of caramel
  74. Decorate with nuts
  75. Serve
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