Chocolate and Caramelized Banana Tart with Dark Rum Creme Anglaise Featured

Chocolate and Caramelized Banana Tart with Dark Rum Creme Anglaise

A classic flavor pairing, chocolate and banana, is made even better with caramel, rum and vanilla – ooh la la. House-made puff pastry for the tart shell is baked golden brown, light and crispy and then cut into rounds. Vanilla crème patisserie tops the bottom tart round layered with creamy bittersweet chocolate ganache and covered with another tart shell. We top the tart with thin slices of caramelized fresh banana and a scoop of Winegars Vanilla Bean Ice Cream, sprinkled with burnt brioche toast crumbs, adding a smoky, nutty flavor. This not-to-be-missed tart is garnished with a dark rum crème anglaise and caramel sauce. Life's short, be sure to save room for over-the-top desserts like this. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Chocolate and Caramelized Banana Tart with Dark Rum Creme Anglaise, Caramel and Vanilla Ice Cream

Serves 8

Tart Base

Ingredients

1 puff pastry sheet (prefer Pepperidge Farms)
1 egg yolk
1/8 cup water
2 tablespoons sugar

Directions

  1. Preheat oven to 400 F.
  2. Roll the pastry dough out with a little flour just to flatten and make even shape. Cut into 8 pieces (circles or squares). Place each piece on a parchment-lined baking sheet and refrigerate (to rest) for 10-15 minutes. Combine egg yolk and water and mix with fork. Lightly brush pastry with egg wash and sprinkle with sugar.
  3. Bake until deep golden brown, about 15-20 minutes, and reserve.

Vanilla Pastry Cream

Ingredients

2 cups milk
1/2 cup sugar
4 egg yolks
1/4 cup corn starch
2 tablespoons butter
1 teaspoon vanilla

Directions

  1. Place all ingredients except the butter and vanilla into a heavy bottom saucepan and whisk until smooth. Over medium heat cook the mixture, whisking constantly until it begins to boil. Once it comes to a boil turn the heat to low and continue to cook for about 1-2 minutes.
  2. Remove from heat and add the butter and vanilla and whisk until combined. Strain the mixture through a fine mesh strainer into a shallow dish. Spread the mixture out and place film wrap directly on the surface and refrigerate 2-3 hours or until chilled completely.

Chocolate Ganache

Ingredients

5 ounces bittersweet chocolate 60-70%, chopped fine
1/2 cup whipping cream

Directions

In a heavy bottom saucepan over medium high heat, add cream and bring to boil. Remove from heat and add chocolate. Allow the mixture to sit 5 minutes and then whisk until smooth. Reserve at room temperature.

Rum Creme Anglaise

Ingredients

2 cups whipping cream
4 egg yolks
1/4 cup sugar
2 tablespoons dark rum (or to taste)

Directions

  1. In a heavy bottom sauce pan whisk together whipping cream, egg yolks and sugar to combine. Turn heat to medium high and stir frequently until mixture thickens slightly and will coat the back of a wooden spoon.
  2. Once thickened, strain into a glass or metal bowl and place into an ice bath to stop the cooking. Stir in the rum and refrigerate covered, until needed.

Caramel Sauce

Ingredients

1 cup sugar
1 tablespoon corn syrup
1/4 cup water
1/2 cup whipping cream
2 tablespoon butter
1 teaspoon vanilla

Directions

  1. In a small saucepan, stir together the sugar, syrup and water until the sugar is completely moistened. Turn heat to medium high, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F). Immediately remove it from the heat and slowly and carefully pour the whipping cream into the caramel. It will bubble up furiously.
  2. Use a wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring.
  3. Allow the sauce to cool for 3 minutes. Gently stir in the vanilla.

Burnt Toast Crumbs

Ingredients

1 slice bread (preferably brioche)

Directions

Toast the bread until the surface is burnt black. Allow to cool completely and grind into a powder.

Finishing the Dish

Ingredients

8 scoops Vanilla Ice Cream
4 fresh bananas

Directions

Carefully cut the pastry in half creating a top and bottom. Spoon 2 tablespoons of the pastry cream onto the bottom layer. Next, using a pastry bag, pipe an even, single layer of ganache to cover the pastry cream. Place the top pastry over the ganache to conceal. For the banana layer you could slice, fan and brulee the bananas or lightly saute and spoon them onto the top of the pastry. Lastly, top with a scoop of vanilla ice cream and sprinkle with the burnt toast crumbs. Garnish the plate with drops of rum creme anglaise and caramel sauce.

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