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Chocolate Banana and Caramel Tart
A decadent tart made with a chocolate sweet pastry crust, a chocolate‑banana ganache, and a lightly set caramel cream. Finished with small chocolate shortbread cookies for a crunchy contrast. Ideal for lovers of French pastry.
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Critical Success Points
- • Chill the dough for at least 1 h 15 min before rolling it out.
- • Blind bake the tart base to prevent sogginess.
- • Caramelize the sugar – watch the colour to avoid burning.
- • Incorporate the gelatin at 40 °C to ensure proper setting of the cream.
- • Use the torch only on the edge of the cream to avoid melting.
Safety Warnings
- • The caramel is very hot and can splatter; wear kitchen gloves.
- • Use the torch in a well‑ventilated area, away from flammable materials.
- • Handle the gelatin with clean hands to avoid contamination.
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