What I am happy and honored to announce below is closely related to the Chocolate Caramel Banana Tart above. But I need your attention for 2 paragraphs before I tell you more about the tart. It’s important. [Update: the BlogAid Cookbook is not available for sale anymore. For more info read this.]
A few days after the horrible tragedy of the earthquake in Haiti, I received an email from Julie from Dinner With Julie that made me jump in my seat and say "Heck yes I’m with you!". She had been watching the news and with every passing hour, she was as feeling as upset and hopeless as a lot of us did. She had a plan to help raise money for Haiti and she emailed for help. Julie set out to create the BlogAid Cookbook. Twenty seven of us came together and provided her with some of our favorite recipes and pictures.
Julie and her friend Cathryn worked almost around the clock to pull it all together. and I am honored and thrilled to announce that the BlogAid Cookbook is up for order!
The proceeds from the book sales will go straight to Haitian relief via the Red Cross and Doctors without Borders. It’s not all though! Both West Canadian AND Blurb are matching the dollar amount of the proceeds raised, to TRIPLE those dollars going to Haiti. And until February 12th, the Canadian government will match that.
It’s a POD (print-on-demand) system, meaning the books are printed and shipped as they’re ordered and arrive at your doorstep in about 8 days. You can purchase yours for a good cause here.
While Julie was working on this project I was having interesting discussions with a good friend about buying too much, accumulating without purpose, wanting versus needing. I am the child of a homemaker and an army guy who lived on a small pension. I worked in a restaurant where every purchase-usage-spoilage was scrutinized, discussed and fixed. And it’s in everything I do now as an adult. I am not talking about being cheap but about using things to the last drop. Or the last crumb…
My friend has a small farm. She raises a few chickens. This year she got a couple of goats. She is slowly transitioning into a path that suits her to a T and she is making enormous sacrifices along the way. Her positive energy and generosity are always invigorating. So are the eggs she gives me for baking. You can bet that none of them go to waste. As a thank you I made her this Chocolate Caramel Banana Tart.
I love the meals and snacks that take place when I clean up the pantry of fridge of all the bits and pieces before it’s too late. A homemade vegetable soup with fried pieces of prosciutto, an omelette topped with the last bit of the aged gouda I like so much, a mixed up pasta dish full of different handful of herbs. I bet there’s a bit of the same going on in your kitchen at times!
Desserts are always a different story at our house. Between us, the neighbors, the friends, the family, it’s rare to have leftovers. Dough scraps seem to abound in the freezer though. Oh and little containers with only spoonfuls of ice cream. Too many. I lost track.
Bananas are always the ones that end up being frozen and forgotten or mashed and forgotten. Or simply forgotten. Except when I play my "make a dessert by association" in my head. Banana – peanut butter – chocolate – crust. I originally thought about doing just caramel and chocolate but this version ended up being much better than anticipated.
I finally nailed a gluten free chocolate shortcrust recipe that we both love and it makes perfect chocolate shortbread cookies too. The tart filling was soft and gooey without flowing all over your fork. Just don’t be walking around the house with a slice of pie. Don’t say I did not warn you…
Chocolate Caramel Banana Tart:
For the crust:
1 stick (113gr) unsalted butter, at room temperature
1/2 cup (60gr) unsifted powdered sugar
3 egg yolks
pinch of salt
1 cup (160gr) white rice flour
1/4 cup (30gr) amaranth flour
1/4 cup (40gr) tapioca starch
1/2 teaspoon xantham gum
1/4 cup (20gr) unsweetened cocoa powder
For the caramel-peanut butter-banana layer:
1/2 cup (100gr) sugar
2 tablespoons water
2 tablespoons heavy cream
2 tablespoons unsalted butter at room temperature
1/4 cup peanut butter (your choice smooth or crunchy)
2 small bananas, peeled and mashed
For the chocolate ganache topping:
1 cup semisweet chocolate chunks or chips
1/2 cup heavy cream
Prepare the crust:
In a mixer, whip together the butter and sugar together until light and fluffy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add the three different flours, the xantham gum and cocoa powder and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. (I went with rectangular this time) If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 15-20 minutes until completely done. Remove the weights and parchment paper.
Prepare the filling:
In a heavy bottom saucepan, bring the sugar and water to a boil over meadium high heat and cook until you get a dark caramel. (do not walk away – it only takes minutes). Remove the pan from the heat and add the cream and butter. The mixture will bubble so be careful. Place the pot back on the stove and cook on low until the mixture is smooth. Remove from heat and let cool to room temperature.
Once cooled, add the peanut butter and banana and whisk until completely smooth. Pour over the crust. Refrigerate for 2 hours before topping with the ganache.
Prepare the ganache:
Place the chocolate in a medium size bowl. In a small saucepan set over medium high heat, bring the cream to a strong simmer. Remove from the heat and pour over the chocolate. Let stand for a couple of minutes and slowly stir in with a whisk or spoon until smooth. Let cool for 5 minutes and spread all over the banana filling. Refrigerate until firm.
Le P’tit Coin Francais:
Pour la pate:
115gr beurre mou
60 gr de sucre glace
3 jaunes d’oeufs
pincee de sel
160gr farine de riz blanc
30 gr farine d’amaranthe
40gr farine de tapioca
1/2 c.c de gomme xanthan
20 gr de cacao
Pour la garniture:
For the caramel-peanut butter-banana layer:
2 c.s d’eau
2 cs creme liquide entiere
2cs beurre mou
30gr de beurre de cacahuete (avec ou sans morceaux)
2 petites bananes mure, epelees et ecrasees
Pour la ganache:
240gr chocolat en morceaux
125ml de creme liquide entiere
Le reste des instructions arrive…promis.