Recipe71-Baked Choco Banana Tart

Baked Choco Banana Tart

Tart Base

g
PALFFY 780LTU450
Icing Sugar190
Egg50
Cake Flour750

Process

  1. Mix PALFFY 780LTU(Margarine) and Icing Sugar in mixer.
  2. Add Egg and mix till smooth.
  3. Add all Cake Flour in and mix well.
  4. Chill for 1.5 hour.
  5. Sheet dough to 3.8mm thickness. Use round mould cutter diameter of 90mm.
  6. Place Dough in baking cup of 7.5cm, shape it well to ensure it stick to the surface smoothly. Trim the excess.

Almond Cream Filling

g
PALFFY 780LTU500
Sugar300
Egg350
Almond Powder400
Cake Flour120
Corn Flour60
Baking Powder3

Process

  1. Mix PALFFY 780LTU(Margarine) and Sugar in mixer.
  2. While mixing, add Egg little by little (2-3times) and ensure it is well mixed.
  3. Add Almond Powder, Corn Flour, Cake Flour and Baking Powder. Mix till well incorporated.

Sauteed Banana

g
PALFFY 780LTU60
Honey60
Sugar80
Raisins80
Fresh Banana (1cm slices)500
DARK CHOCOLATE8

Process

  1. Slice Fresh Banana at 1cm.
  2. Cook PALFFY 780LTU(Margarine), Sugar and Honey, ensure cooked evenly and bring it to a boil.
  3. Saute sliced Banana and Raisins, ensure well coated.

Streusel Topping

g
PALFFY 780LTU325
Brown Sugar163
Sugar163
Salt2.5
Cake Flour250
Bread Flour250

Process

  1. Whisk PALFFY 780LTU, Brown Sugar and Sugar on a large mixing bowl. Mix well.
  2. Add Salt, sifted Cake Flour and Bread Flour. Use a fork to toss and claw the ingredients until combined.
  3. Press it through mesh and keep frozen.

Assemble

  1. Pipe Almond Cream Filling in baking cup and place Sauteed Banana on top.
  2. Add DARK CHOCOLATE and pipe more Almond Cream Filling. Lastly, top with plenty of Streusel Topping.
  3. Bake at 180℃ (Top) and 170℃ (Bottom) for 30 minutes.
  4. Add Banana chips and sift Icing Sugar as decoration.

Products Used for This Recipe

PALFFY780LTU
PALFFY 780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
DARK CHOCOLATE

Couverture chocolate with 55% cocoa content. It is suitable for moulding, enrobing and ganache.

  • Packing: 1kg*10
  • Storage: 20- 24˚C
  • Shelf Life: 16 months

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