Last week was working a menu for a hands on cooking party and decided the dessert had to be impressive and decadent. The catch was that it also had to be simple enough that the 20 guests attending the party could make it for themselves in less an hour. This Bruleed Banana Tartlet with Nutella Cream was my solution. It’s a knock-your-socks-off kind of dessert that is simple enough for a total amateur. If you’re really ambitious, you can make your own dough, but a good puff pastry or pasta frolla from the freezer section works perfectly. Once your dough situation is settled, the frangipane (its’s harder to spell than it is to make) is a snap and with that your work is basically done.
***Caution: I cannot be to blame if you find yourself standing in front of the fridge at midnight eating the left over nutella cream straight out of the tupperware.
- Chef James —Chef James
Test Kitchen Notes
Chef James has created a monster. Playing with the classic bananas foster flavors, these quick tarts are as amusing to savor as they are to make. The caramelized sugar-coated banana slices nestle in buttery puff pastry and topped with airy nutella whipped cream, each flavor distinct but harmoniously mingling. When you take a bite, an overwhelming euphoric feeling washes over you, and you will understand how it is I ate all 4 of these tarts. My word of advice: be ye not so hungry! - goldenblind221 —goldenblind221
light brown sugar
finely ground hazelnuts (or almonds)
4 inch rounds puff pastry or pasta frolla
sugar in the raw or granulated sugar, as needed
heavy whipping cream
In This Recipe
Combine the sugar, salt and butter in a bowl and beat with an electric mixer until light and fluffy. Add the egg and vanilla and continue mixing until fully incorporated. Add the ground nuts and flour and fold together until smooth. Refrigerate until ready to use. Excess frangipane may be stored refrigerated up to 2 weeks.
Place the rounds of puff pastry on a parchment paper lined baking sheet. Dock the dough with a fork to prevent the center from rising. Spread the frangipane on the dough, leaving a border of approximately ¼ inch all the way around. You will have excess frangipane. Bake the tart until the crust is risen around the frangipane and lightly browned. Remove from the oven and cool on the pan.
Pour the cream into a chilled bowl and whisk to soft peaks. Place the nutella in a separate bowl. Whisk half of the whipped cream into the nutella. Add the remaining cream and fold together until smooth and lightened.
Thinly slice the bananas and tile over the tarts. Spread a thin, even layer of sugar over the tart and brulee with a torch.
To serve, place the bruleed tart in the center of a plate and top with the nutella cream.