The Perfect Banoffee Pie Tartelettes! How To Make The Ultimate Tart Shells + 5 Great Recipes!

hey guys today we're going to make a couple Delicious boffi Pie tetes I'm going to show you the perfect way to make tart shells and we'll fill them with a saled caramel prelin a banana cream and to finish a beautiful whipped vanilla ganache so let's begin first a salted caramel transfer 230 g of 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 crystallizing once it's a rich caramel slowly while stirring add 280 G of cream keep on heating it now also add 70 G of butter 50 g of glucose syrup and 3 G of salt Heat this 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 40 G of 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 foil and let let it cool down completely out of the fridge this takes at least 4 hours then transfer it into a Piping Bag that's fited with a small round nuzzle and keep it out of the fridge for later now for the whipped vanilla ganache first soak two leaves or 3.3 G of gelatin and cold water then pour 380 G of cream into a saucepan now cut half a vanilla pot in half and scrape out the seeds add both to the cream and then bring this to a boil on a medium heat once it's boiling turn off the heat and dissolve the gelatin then remove the vanilla pot now mix 130 G of white chocolate with 100 G of musone and then also add the hot vanilla cream then blend it for 30 seconds till smooth and emulsified after that cover it and let it set overnight in your fridge now for the banana cream first peel one banana and cut it in big pieces weigh 100 G of the banana in a measuring cup now also add 150 g of cream 50 g of egg yolk 40 g of sugar and 20 G of cornstarch then cut half a vanilla pot in half and scrape out the seeds add the seeds to the measuring cup and blend it till smooth one smooth pour it into a sauce ban and while stirring bring it to a boil to thicken it it needs to look like this 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 two 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 keep it in your fridge for later then for the saate tets transfer 180 g of flour on your work toop or cutting board and use a bowl to make it well in the middle fill it with 80 g of icing sugar 30 G of almond powder 4 G of salt 30 G of whole egg and 110 G of butter now mix it well and knead it till it's a nice dough then place it in a bowl cover it with foil and let it rest in your fridge for an hour after add dust some flour in your work toop and roll out the dough till it's around 2 to 3 mm th 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 now I still had some dough left over so I also made a bigger one find a link to the Rings in the description of this video then use a pet knife or the back of a knife to remove any excess dough after that bake them at 170° for around 15 minutes I use the fork to make small holes at the bottom of the Tet I forgot to film it but it prevents the dough from rising up now remove them from the Rings and use a grater to level the sides after that mix 20 G of EG yolk with 20 G of green and use a brush to add a thin layer on both the inside and the outside of the tetes then bake them for another 15 minutes till gold and brown once golden let them cool down completely now for the pr mix 50 g of water with with 150 g of sugar and caramelize this on a medium heat till gold and brown here I use the wet caramel technique to create a stronger flavor profile the wet caramel will always be richer in flavor than a dry caramel once it's golden brown add 150 g of almonds and keep on heating them for around 5 minutes also keep on stirring till both the nuts and the caramel have a rich dark color after that pour it on the Silicon sheet and spread it now let it cool down completely once cool break it into smaller pieces and transfer it into a blender blend this till it's a fine crumble and then add 100 G of white chocolate and 3 G of flaky salt now blend this to completely smooth this takes at least 5 minutes after that pour it into a bowl and keep it out of the fridge then cover the bottom of the Tet with a thin layer of the prelin and let it set out of the fridge once it's set PPE a thick layer of the Salted Caramel on the prelin I always pipe it in a shr to create a nice and even layer then add the banana cream and level it with a pellet knife I didn't fill the bigger tet all the way and kept some space to add another layer of Brin now transfer the vanilla ganache into a mixing bowl and start beating it till firm Peaks start to form be careful that you don't overwhip it it's better to keep it runnier than that it splits you can whip this ganach beforehand but it's best to pipe it straight after mixing it once that's done pipe the ganach in long thake lines on top of the tetes you can do this in any shape you like but I love these lines then take the remaining salted caramel and pipe thin lines in between the whip ganach now you can keep the tetes in your fridge for around 2 days but it's best to serve it straight away okay guys that's it for today super happy with the result both the small tet and the big one look amazing yeah this is massive this is at least at least two portions depending but this one yeah it looks beautiful you see all the the nice layers of the whip Gage with the beautiful salted caramel and then the layers on the inside here I've added another layer of Berlin uh just to give it a bit more give bit more buddy because it has so much fillings and here it's a beautiful Cree layered so that's really really nice um I'm yeah I really love the salted caramel in combination together with the banana and the vanilla and I think it's going to be really really nice so let's just dig in yeah that looks great let me clean it up a bit you guys can see it you have the pretty no salted caramel the delicious banana cream and then the beautiful top of the whipped wh ganach with the salt caramel so yeah that's beautiful and now the taste that's so good that's so good yeah it's really so so delicious I love buuy pie it's my wi's favorite and I definitely can tell why uh I love banana and that in combination with the Salted Caramel the whipped ganach well I already talked about everything but the texture is amazing as well it's a really nice way to make the the dart shells you can fill them with whatever you like but to add that little layer at the end uh that really makes them a bit soggy proof so if you have a runny fing it's still going to be very crunchy and if you want to be double double double sure just take some melted chocolate and brush it on the inside of the Tet because that creates a little moisture barrier and that will keep your shells crispy and beautiful crunchy as well yeah that's really nice salad um so guys this is for today I hope you've enjoyed the video please let me know in the comments on what you want to see next like and share the video and please subscribe to my channel if you want to support my channel and if you also want to get create more new recipes and as always [Music] one

Channel: Jules Cooking

Views: 78,384

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Id: F6f6sDP3UOU

Length: 8min 25sec (505 seconds)

Published: Sat Oct 28 2023