White Chocolate-Banana Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 9.52 g | (10 %) | ||
| Fat | 35.77 g | (31 %) | ||
| Carbohydrates | 86.83 g | (58 %) | ||
| Sugar added | 16.63 g | (67 %) | ||
| Roughage | 4.42 g | (15 %) |
| Vitamin A | 301.06 mg | (37,633 %) | ||
| Vitamin D | 0.49 μg | (2 %) | ||
| Vitamin E | 1.92 mg | (16 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 19.76 μg | (7 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 4.53 μg | (10 %) | ||
| Vitamin B₁₂ | 0.64 μg | (21 %) | ||
| Vitamin C | 19.51 mg | (21 %) | ||
| Potassium | 247 mg | (6 %) | ||
| Calcium | 116.75 mg | (12 %) | ||
| Magnesium | 9.46 mg | (3 %) | ||
| Iron | 1.76 mg | (12 %) | ||
| Iodine | 26.92 μg | (13 %) | ||
| Zinc | 0.55 mg | (7 %) | ||
| Saturated fatty acids | 20.82 g | |||
| Cholesterol | 211.74 mg |
Ingredients
- Ingredients
- 150 grams Pastry flour
- 100 grams butter (softened)
- 100 grams sugar
- 1 egg
- 1 Vanilla bean (seeded)
- 1 pinch salt
- 1 whole lemon (zested and juiced)
- Legume (for blind baking)
- 6 Mini-bananas
- 100 milliliters Passion fruit juice
- 200 grams Whipped cream
- 3 egg yolks
- 2 Tbsps cornstarch
- 150 grams White couverture chocolate (coarsely chopped)
- 2 Tbsps Quark (20% fat)
Preparation steps
Combine the flour and 80 g (approximately 3 ounces) with your hands. Add 50 g (approximately 1/4 cup) of sugar, the egg, vanilla bean seeds, salt and lemon zest. Knead to form a smooth dough. Cover and refrigerate for at least 1 hour.
Preheat the oven to 180°C (approximately 350°F). Roll the dough out thinly onto a lightly floured surface. Grease 6 ramekins about 9 x 6 cm (approximately 3.5 x 2 inches) in size. Line with the dough, then place a layer of parchment paper on top and fill with beans. Bake for about 15 minutes, remove from the oven, discard the parchment and beans and allow to cool.
Peel the bananas, cut in half lengthwise, sprinkle with the remaining sugar and fry in melted butter until caramelized. Combine the passion fruit juice and lemon juice in a saucepan and bring to a simmer.
Whisk the heavy cream, egg yolks and cornstarch into the passionfruit juice and bring to a simmer. Stir in the white chocolate and quark until melted.
Spread the chocolate cream onto the cooled crusts and top with the caramelized bananas. Refrigerate for 2-3 hours, until set.
