Desserts > Tart > Fruit Tarts > Banana Tarts

Banana and Chocolate Tarte Tatin Recipe

Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 4 ripe bananas, sliced
- 1/2 cup of granulated sugar
- 1/4 cup of water
- 1/4 cup of unsalted butter
- 1/2 cup of semisweet chocolate chips
- 1 tablespoon of heavy cream

Special equipment needed:
- 9-inch cast-iron skillet
- Rolling pin
- Pastry brush

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Roll out the puff pastry sheet on a lightly floured surface to fit the size of the skillet.

3. In the skillet, combine the sugar and water over medium heat. Cook until the sugar dissolves and turns into a caramel color.

4. Add the butter to the skillet and stir until melted.

5. Arrange the sliced bananas in a single layer over the caramel.

6. Sprinkle the chocolate chips over the bananas.

7. Place the puff pastry sheet over the bananas and tuck the edges into the skillet.

8. Bake for 25-30 minutes or until the pastry is golden brown.

9. Let the tarte tatin cool for 5 minutes before inverting it onto a serving plate.

10. In a small bowl, microwave the heavy cream for 20-30 seconds until warm. Stir in the chocolate chips until melted and smooth.

11. Drizzle the chocolate sauce over the tarte tatin.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings

Nutritional information:
Calories: 420
Fat: 23g
Saturated Fat: 10g
Cholesterol: 30mg
Sodium: 100mg
Carbohydrates: 54g
Fiber: 3g
Sugar: 35g
Protein: 4g

Substitutions for ingredients:
- Puff pastry sheet: pie crust or croissant dough
- Semisweet chocolate chips: milk chocolate chips or dark chocolate chips
- Heavy cream: half-and-half or whole milk

Variations:
- Add chopped nuts, such as pecans or walnuts, to the tarte tatin before baking.
- Use different fruits, such as apples or pears, instead of bananas.
- Add a pinch of cinnamon or nutmeg to the caramel for extra flavor.

Tips and tricks:
- Make sure the skillet is oven-safe before using it in the oven.
- Use ripe bananas for the best flavor and texture.
- Don't overcook the caramel or it will become bitter.
- Serve the tarte tatin warm with a scoop of vanilla ice cream.

Storage instructions:
Store any leftover tarte tatin in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the tarte tatin in the oven at 350°F for 10-15 minutes or until warmed through.

Presentation ideas:
Serve the tarte tatin on a large plate with a dusting of powdered sugar and a drizzle of chocolate sauce.

Garnishes:
- Fresh mint leaves
- Whipped cream
- Chocolate shavings

Pairings:
- Coffee
- Hot chocolate
- Red wine, such as Merlot or Cabernet Sauvignon

Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit, such as strawberries or raspberries

Troubleshooting advice:
- If the pastry is not browning evenly, rotate the skillet halfway through baking.
- If the caramel hardens too quickly, remove the skillet from the heat and stir in a tablespoon of water to thin it out.

Food safety advice:
- Make sure the bananas are ripe and free of bruises or mold.
- Wash your hands and any utensils or surfaces that come into contact with the bananas to prevent contamination.

Food history:
Tarte tatin is a French dessert that originated in the 19th century. It is traditionally made with apples, but this recipe uses bananas for a twist on the classic.

Flavor profiles:
- Sweet
- Rich
- Chocolatey
- Caramelized

Serving suggestions:
Serve the tarte tatin as a dessert after a dinner party or as a special treat for a weekend brunch.

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Region: French

Taste: Sweet, Rich, Fruity, Chocolatey