Kirsten Tibballs Caramel Banana TartPublished 25 Jul, 2023
As seen on The Kitchen by Harris Scarfe at the Perth Good Food and Wine Show 2023, Kirsten presents a scrumptiously sweet caramel banana tart.
Butternut snap biscuit base with a sultry caramel filling, topped with caramelised banana slices and piped whipped white chocolate Chantilly cream. It’s finished with a stunning, yet oh-so-easy, Ruby chocolate flower.
White Chocolate Chantilly
150 g fresh cream 35% fat (A)
15 g liquid glucose
½ tsp vanilla bean paste
100 g good-quality white chocolate
220 g fresh cream 35% fat (B)
- Place the cream (A), glucose and vanilla into a saucepan and bring to the boil.
- Pour the hot mixture over the chocolate and whisk until completely melted and incorporated.
- Add the cream (B) and mix to combine.
- Cover with plastic wrap touching the surface and place into the refrigerator for a minimum of 6 hours.
200 g Butternut Snap Biscuits
15 g desiccated coconut
80 g unsalted butter, melted
- Crush the biscuits to create a fine crumb, then combine it with the coconut.
- Add the melted butter and stir until completely combined.
- Press the mixture into the base and sides of a fluted flan tin, 200mm in diameter, to create an even tart shell.
- Place into the refrigerator for a minimum of 30 minutes.
200 g fresh cream 35% fat
1 tsp vanilla bean paste
pinch of sea salt
150 g caster sugar
50 g liquid glucose
30 g water
120 g unsalted butter
20 g honey
½ tsp bicarbonate soda
60 g good-quality milk chocolate
- Place the cream, vanilla and salt into a saucepan and heat until just before boiling point then remove from the heat and set aside.
- In a large saucepan, heat the sugar, glucose and water until it reaches 145°C.
- Reduce to low heat and immediately add the butter and honey. Whisk by hand to incorporate.
- In 3 additions, pour the hot cream mixture over the caramel and whisk to combine.
- Carefully add the bicarbonate soda then increase the heat and bring to 118°C.
- Once the caramel reaches temperature, remove from the heat and immediately add the chocolate then whisk to incorporate.
- Pour the caramel filling into the prepared biscuit base, filling it halfway.
- Allow to set in the refrigerator for 1 hour.
Caramelised Banana Slices
2 ripe bananas
60 g caster sugar
- Peel and cut the bananas into slightly angled slices, approximately 10mm thick.
- Place the banana slices onto a lined tray and sprinkle the top with sugar.
- Place under a grill until the sugar has melted and caramelised.
NOTE: The caramelised banana slices can be prepared 30 minutes in advance.
Ruby Chocolate Flower Petals
200 g Ruby chocolate
- Cut strips of baking paper, approximately 300mm by 80mm in size.
- Temper the chocolate by placing it into a microwave-safe plastic bowl, and heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
- Pipe dots of chocolate along the bottom edge of the baking paper strips, leaving 20-30mm in between.
- Starting in the centre of each dot, swipe the chocolate with a teaspoon in a curved motion, cleaning the teaspoon as required.
- To create curved petals, before the chocolate sets, place the strip of petals into a curved form for example a PVC pipe. Allow to set completely at room temperature.
- To create flat petals, do not place into a curved form and simply allow to set at room temperature.
NOTE: You will require 3 strips of curved petals and 2 strips of flat petals.
- Place a layer of caramelised banana slices on top of the caramel in the tart.
- Whip the prepared white chocolate Chantilly until it forms firm peaks.
- Transfer the Chantilly into a piping bag fitted with a st honore nozzle. Pipe the Chantilly over the surface of the tart, in slightly curved lines starting from the outer edge and ending in the centre.
- Arrange the flat ruby chocolate petals in the centre of the tart, pipe a small amount of Chantilly on top and add a layer of curved petals to create a chocolate flower.
For more recipes from Kirsten Tibball’s head to the Savour School website.