Caramelized Banana Tartlets With Bittersweet Chocolate Port Sauce Food

MINI CHOCOLATE CAKES WITH CARAMELIZED BANANAS

Steps:

• Preheat oven to 400°. In a microwave, melt chocolate and butter; stir until smooth. Cool. Beat eggs, sugar, vanilla and salt on high speed until thick and pale, about 5 minutes. Sift in flour; mix just until combined. Fold in chocolate mixture., Spoon batter into 8 buttered 4-oz. ramekins dusted with cocoa. Place ramekins on a baking sheet. Bake until a toothpick inserted in centers comes out clean, 12-15 minutes. Run a small knife around sides of ramekins. Invert onto cooling rack; let stand 5 minutes. Remove ramekins; place cakes on individual plates., For bananas, melt butter in a large skillet over medium heat. Toss banana slices with sugar until well coated; arrange in a single layer in skillet. Do not stir bananas until bottoms are golden brown, 4-5 minutes. Turn; cook until second side is golden brown, 4-5 minutes longer. Remove from heat. Place bananas on plates with cakes., For sauce, heat wine and sugar in a small saucepan over medium heat. Bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes. Remove from heat; cool slightly. Whisk in chocolate. Pour over cakes.

CARAMELISED BANANA TARTLETS

Steps:

• Lightly brush a baking sheet with butter, place one sheet of filo pastry on a board and brush with melted butter, then another and brush with melted butter and dust with 1 tbls icing sugar. Now place a third sheet of filo on top and again brush with melted butter, then a fourth with melted butter and dust with 1 tbls icing sugar. Repeat this to create another pile with the rest of the filo.
• Cut out 3 x 3inch circles from each filo stack so you have 6 stacks. Place onto the buttered baking sheet and bake in a pre heated oven at 350F/180C for 5-7 minutes.
• Remove from oven and cool. Whip cream to soft peak and set aside.
• Heat the caster sugar in a heavy bottomed pan over high heat until dissolved then add banana chunks and cook for 1 minute.
• To assemble place a circle of filo on each plate, top with double cream, then a spoonful of bananas then another filo, cream and bananas. Top with third filo and dust with icing sugar. Drizzle a little of the caramel on the plate and decorate with a few segments of orange if desired.

BANANA CHOCOLATE TART WITH CARAMEL AND CHOCOLATE SAUCES

Steps:

• To make the tart shells: Combine all the ingredients in a bowl and stir to mix well. Place 2 tablespoons of the mixture in the bottom of each of 4 ring molds each 2 inches in diameter. Pack the mixture firmly into the molds. (You will have more dough than you need for 4 molds. Because the tiny tart shells are fragile and time-consuming to make, it is a good idea to line additional ring molds with the remaining dough in case of breakage.) Place the molds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105°F for 3 hours. Remove the tart shells from the drying sheet and dehydrate directly on the shelf for about 10 hours longer, or until just dry.
• To make the Caramel Sauce: Drain the cashews, pat them dry, and then measure them. You should have 1/4 cup; discard any excess. In a high-speed blender, combine the cashews, Cashew Milk, honey, Date Paste, and maple syrup and process until smooth. Strain the purée through a fine-mesh sieve. Set aside 4 tablespoons for the tarts; reserve the remainder for another use.
• Spoon 1 tablespoon of the Mexican Chocolate Sauce in a circle on each plate. Put a tart shell on top of the sauce. Spread 2 tablespoons of the Chocolate Fudge-Almond on the tart shell. Arrange 7 banana slices on top. Drizzle 1 tablespoon Caramel Sauce over the bananas and on the plate. Sprinkle with the Honey Walnuts.