Banoffee Splat - Chef Recipe by Anthony Hart and Michael Furness

Banoffee Splat - Chef Recipe by Anthony Hart and Michael Furness


Ingredients

Chocolate tart shells:

8 x 80mm (in diameter) baked chocolate tart shells
Melted dark chocolate for coating

Peanut caramel:

120g sugar
100g cream
2g salt
1 bloomed gold gelatin leaf
100g heavily roasted peanut butter

White chocolate, vanilla and banana custard ganache:

200g cream (35%)
1 vanilla bean (split with the seeds scraped from the bean)
10g sugar
10 g dextrose
40g egg yolk
5g banana compound
5g roasted banana puree
190g white chocolate

Vanilla marshmallow:

250g sugar
1g lemon juice
60g egg white
12g gelatin leaves (bloomed and all excess water drained)
2 vanilla beans (split and seeds scraped from the beans)

Biscuit crumb:

Plain short crust pastry
Crushed peanuts

Chocolate decoration:

500g tempered milk chocolate
Snow sugar
Gold leaf

Method

Chocolate tart shells:

Lightly brush the inside of each tart shell with melted chocolate and set aside to dry. This keeps the tart nice and crunchy.

Peanut caramel:

Heat sugar in a heavy based saucepan and allow to caramelise. Shake the saucepan, rather than stir the sugar to avoid it crystallising.

Heat the cream separately. Once the sugar has melted and caramelised to an amber colour, slowly add the cream while stirring. Be careful as it may splatter.

Once the mixture has been stirred through, boil until it reaches 120 C, add salt and bloomed gelatine and mix thoroughly. Allow to rest for 10 minutes.

Pass the mixture through a fine sieve into a dry container. Stir in the peanut butter, set aside to cool completely and then pour into a piping bag.

Pipe the cooled mixture into the base of the tart shell to half full and set aside.

White chocolate, vanilla and banana custard ganache:

Place cream and vanilla in heavy-based saucepan on heat until steam starts to rise from the pan.

Add sugar, dextrose and egg yolks into a bowl and whisk until the ingredients turn pale.

Once the cream is heated, add in small amounts to the egg yolk mixture and keep whisking. Once all the cream has been added, pour the mixture back into the pan and with a rubber spatula slowly stir it over a low heat until it thickens, either coating the back of a spoon evenly or it reaches 81 C.

Place white chocolate, banana compound and roasted banana puree into a bowl.

Pass the thickened custard mixture through a fine sieve into the bowl with the chocolate and other ingredients. Allow chocolate to melt for 2-3 minutes, then mix with a hand blender until emulsified.

Pour into prepared tart shells over the peanut caramel, allow to set in fridge for at least two hours.

Vanilla marshmallow:

Place sugar into a heavy-based saucepan, cover with water and place on heat. Once boiling, add lemon juice and cook until mixture reaches 117 C.

Prepare a tray by spraying it with grease spray. Wipe the excess away and with a 60mm pastry cutter make rings on the tray with icing sugar. Dip the cutter into the icing sugar, marking the tray to make a stencil for size guide. Set the trays aside.

Place egg whites into a bench top mixer bowl and mix with whisk attachment at full speed, while the sugar syrup reaches 117 C.

Once temperature has been reached, add the syrup slowly to the whisking egg whites (stiff peaks). When fully incorporated, add bloomed gelatin to the hot syrup pan and allow to melt. Add to meringue along with vanilla and whisk until slightly cool and the marshmallow is stiff.

Place mixture into a piping bag fitted with a plain, large round nozzle and pipe teardrops onto the pre-prepared tray and allow to set.

Wrap the trays with cling film and leave for 24 hours. Place a marshmallow in the centre of each prepared tart and with a blowtorch, evenly toast it. Place tart back in fridge to cool.

Biscuit crumb:

Preheat oven to 160 C. Make a dough from pastry and crushed peanuts, place on a baking tray lined with baking paper and bake until golden brown. Once cooked, break into crumbs and sprinkle onto the tart around the marshmallow.

Chocolate decoration:

Temper the chocolate and spread evenly over a guitar sheet. When partially set, portion into 12 discs and cut a smaller disc inside the larger one. Cut the outer shape freehand using a toothpick or skewer, use a 20mm cutter for the inside disc.

Place the sheet between two trays and allow chocolate to set overnight.

Place a single chocolate decoration over the marshmallow. Dust the completed tart with snow sugar and finish with a touch of gold leaf on the tip of the toasted marshmallow.

Recipe provided by Don't Lose Your Temper


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