Banoffee pie tartelette

• Transfer the sugar into a pan and caramelize it on a medium high heat till it’s a dark caramel. Stir it as little as possible to prevent the sugar from crystalizing.
• Once it’s a rich caramel slowly while stirring add the cream. Keep on heating it.
• Now also add the butter, the glucose syrup and the salt. Then heat it up till the caramel is 112 °C. Stir it every now and then to prevent the caramel from burning.
• After that pour it into a bowl and while blending add the white chocolate. Be sure to keep the hand blender at the bottom of the bowl to prevent any air from mixing with the caramel.
• Now cover it with a piece of plastic wrap and let it cool down completely out of the fridge. This takes at least 4 hours.
• Then transfer it into a piping bag and keep it at room temperature. Now it's ready to be used!

• First dissolve the gelatin in cold water. Meanwhile pour the double cream into a saucepan. After that cut the vanilla pod in half, scrap out the seeds and add it to the cream. Now bring this to a boil.
• Once it’s boiling turn off the heat and dissolve the gelatin. Then remove the vanilla pod. Now transfer white chocolate and the mascarpone in a measuring jar. Then pour the hot vanilla cream on the white chocolate and mascarpone and emulsify it with a hand blender. Then let it set in your fridge for at least 6 hours.
• After that transfer the mascarpone ganache into a stand mixer bowl and whisk it till a medium stiff peak starts to form. This is going to take around 3 minutes. Don’t over whisk it otherwise the ganache will separate. Then it’s ready to be used!
• Try to pipe it as soon as possible for the best result. It’s still great later on, but the appearance will change a little bit once it’s set again.

• First peel 1 banana and cut it in big pieces. Weigh 100 grams of the banana in a measuring cub. Now also add the cream, the egg yolk, the sugar and the corn starch.
• Then cut the vanilla pod in half and scrape out the seeds. Add the seeds to the measuring cub and blend it till smooth.
• Once smooth pour it into a saucepan and while stirring bring this to a boil to thicken it. Now pour it into a bowl and let it cool down in your fridge.
• After that mix it for 30 seconds.
• Then remove the peel from the remaining 2 bananas and cut the bananas in thin slices. Cut those slices in small cubes. Add the chopped banana to the banana cream and mix it well. 

The tartelette dough

• Transfer the flour on your worktop or cutting board and use the bowl to make a well in the middle. Fill it with the icing sugar, the almond powder, the salt, the whole egg and the butter.
• Now mix it well and then knead it till it’s a nice dough. Then place it in a bowl and cover it with foil. Let it rest in your fridge for an hour.
• Now dust some flour on your worktop and roll out the dough till it’s around 2 to 3 millimeters thin.
• Then cut half with a baking ring and place the dough circles in the middle of the rings. Cut the remaining dough in long thin lines and gently place them on the inside of the baking rings. Keep the dough as cold as possible so it doesn’t break when forming it.
• Then use a pallet knife or the back of a knife to remove any access dough.
• After that use a fork to make small holes at the bottom of the tartelette, this prevents the dough from raising up. Then bake them at 170 °C for around 15 minutes.
• Now remove them from the rings and use a grater to level the sides. 

The egg glaze

• Then mix the egg yolk with the cream and use a brush to add a thin layer on both the inside and outside of the tartelettes.
• Now bake them for another 15 minutes till golden brown.
• After that let them cool down completely.

• Mix the water with the sugar and caramelize this on a medium heat till golden brown. Here I use the wet caramel technique to create a stronger flavor profile. A wet caramel will always be richer in flavor than a dry caramel.
• Once it’s golden brown add the almonds and keep on heating them for around 5 minutes. Also keep on stirring till both the nuts and caramel have a rich dark color.
• After that pour it on a silicon sheet and spread it. Now let it cool down completely.
• Once cold break it into smaller pieces and transfer it into a blender. Blend this till it’s a fine crumble.
• Then add the white chocolate and the flaky salt. Now blend it till completely smooth. This takes at least 5 minutes.
• After that pour it into a bowl and keep it out of the fridge. Once it starts to cool down the praline starts to set as well. This makes it a perfect filling for bonbons or pastries.

• Cover the bottom of the tartelette with a thin layer of the praline and let it set out of the fridge. Once it’s set pipe a thick layer of the salted caramel on the praline. I always pipe it in a swirl to create a nice and even layer.
• Then add the banana cream and level it with a pallet knife. I didn’t fill the big tartelette all the way and kept some space to add another layer of praline.
• Once that’s done pipe the ganache in long thick lines on top of the tartelettes. You can do this in any shape you like, but I love piping lines.
• Take the remaining salted caramel and pipe thin lines in between the whipped ganache.
• You can keep the tartelettes in your fridge for around 2 days, but the sooner it’s served the better.