Mrs. Jackson Cooks

Life through food

The cake and bake show: chocolate & banana tarte tatin

on April 16, 2013

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Last weekend I went to the cake and bake show with a good friend of mine. I wasn’t really sure what to expect but had so much fun, and bought loads of edible goodies.

I also watched a demonstration by Eric Lanlard, Patissier living in London. He’d just brought out a new book all about chocolate and I was really impressed by how simple his recipes were despite looking like something much more complex. So I bought his new book and to my delight, he had tarte tatin in his book.

You know how much I love tarte tatin, plus I had old bananas that Mr J had brought home from work (I am the banana dustbin for his work it seems), so it seemed like the perfect inspiration.

The book isn’t available to buy yet, although it will be in a week or two. Called Chocolat by Eric Lanlard – pic below.

Here is my version of his tarte tatin from the book, and very yummy it was too. If you’re craving chocolate, need a hangover cure, need some comforting or even a fantastic dinner party dessert – this is the one for you. It’s not for diets though! But you can’t diet forever.

Chocolate & Banana Tarte Tatin

Serves 4-6

  • 100g light brown sugar (you can use other sugar, it’ll just taste a bit different – this is quite treacle-fudgy)
  • 50g unsalted butter
  • 75g dark chocolate, chopped
  • 2 cinnamon sticks (or use 1 tsp ground cinnamon but it’s less decorative)
  • 4-5 bananas, sliced on the diagonal
  • 350g ready made puff pastry (I used ready rolled too to make it even easier)
  1. Preheat the oven to 200 degrees celsius
  2. Roll out and cut the pastry to about 1 inch larger than a heavy flat bottomed frying pan
  3. Put the sugar in the frying pan with about 4 tbsp of water and gently heat, stirring constantly, until you have a dark orangey colour. Remove from the heat and keep stirring until it stops changing colour.
  4. Add the butter and chocolate and stir until melted. Then drop in the cinnamon.
  5. Arrange the bananas in the caramel sauce in circular patterns (this will be the top of your dessert)
  6. Cover with the pastry so that the pastry hangs over the sides of the pan and then tuck in all the edges.
  7. Pierce the top of the pastry to allow steam to escape and place in the oven for about 20-25 minutes or until the pastry is puffed and golden.
  8. Remove from the oven, leave to cool for a few minutes. Then place a plate on top of the pastry and invert the pudding onto it.
  9. Serve immediately with custard, whipped cream or icecream.
  10. Enjoy đŸ™‚

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