To prepare these delicious banana cream tartlets, you will need several ingredients and several steps.
For the base, take 200 grams of flour, 140 grams of butter, and 80 grams of powdered sugar. Mix the flour and powdered sugar, then rub with the butter to form the dough. Roll out the dough, cut out circles, and place them in tartlet molds. Bake at 150°C for 15 minutes.
For the filling, you need 500 ml of milk, 100 grams of powdered sugar, 6 egg yolks, 50 grams of flour, and 2 teaspoons of vanilla extract. In a saucepan, mix the milk and vanilla, bring to a boil, and remove from heat. In a separate bowl, whisk the egg yolks, powdered sugar, and flour until smooth. Gradually add spoonfuls of hot milk to the egg mixture, stirring thoroughly. Then return the entire mass to the saucepan and cook over medium heat until the cream thickens, which will take 12 to 15 minutes. After that, remove the cream from the stove.
For the cream layer, you will need 500 ml of whipping cream, a quarter cup of sugar, and 1 tablespoon of vanilla extract. Whip the cream together with the sugar and vanilla extract. Place sliced bananas on the base of the finished tartlets, then spread the pastry cream on top. Finish the decoration by placing the whipped cream over the cream and sprinkling with chocolate sprinkles.
This recipe offers an exquisite dessert—Pavlova, combining white chocolate and raspberries.
To begin, you need to prepare the ingredients: four room-temperature egg whites, one cup of powdered sugar, one teaspoon of cornstarch, one teaspoon of white vinegar, and a drop of pink food coloring.
Preheat the oven to 150 degrees Celsius (302°F). Separate the egg whites from the yolks. Place the whites in a clean bowl and start whipping with a mixer on low or medium speed until stiff peaks form. Then, gradually, one tablespoon at a time, add the sugar, beating thoroughly after each addition to ensure the sugar is completely dissolved. This stage will take about eight to ten minutes.
After all the sugar has been added, take a small amount of the mixture and rub it between your fingers to check for sugar dissolution. Add the cornstarch and vinegar, beating for a few more seconds until evenly mixed. Transfer the bowl from the mixer and gently fold in the drop of pink food coloring, creating swirls.
Line a baking sheet with parchment paper. Apply a tiny drop of meringue mixture to each corner of the baking sheet, then place parchment paper over it to secure it. Spoon two tablespoons of meringue mixture onto the baking sheet to form six mounds, leaving enough space between them. Gently flatten the top of each mound with the back of a spoon, but do not make them flat.
Place the baking sheet in the oven and immediately reduce the temperature to 120 degrees Celsius. Bake for 40 minutes. Afterward, turn off the oven without opening it and allow the Pavlova to cool inside for three to four hours.
Once the base is completely cool, you can whip cream and decorate the Pavlovas with dollops or pipe them using a pastry bag. For the raspberry sauce or coulis, mix half a cup of raspberries, strain, and pour it over the top. Keep the remaining raspberries for decoration. To make the chocolate shards, melt the chocolate in the microwave in short 30-second intervals. Mix well and use a teaspoon to distribute small pieces onto parchment paper. Freeze for a few minutes. Then, place berries on the Pavlovas, interspersed with the chocolate shards. A final touch can be adding edible glitter to the dish.
