You made it through another week, and we think you deserve a reward for that. We’re giving you the go ahead to dive into one of the greatest desserts to come out of our kitchen since… well, the last time we went all out for a dessert. In our house, we don’t make dessert all that often. Some good chocolate stashed on the door of the freezer or a special little something from our favorite Italian bakery down the road is all we need. But sometimes, we get an itch. A great idea that we just have to try, or a hankering for a taste of home- like Brooke’s amazing layer cake with fresh berries (it’s in the book).
This week, the mood struck. Jamie was working a menu for a private dinner and decided that he wanted serve something that was impressive and decadent. The catch was that it had to be simple enough that the 20 guests attending could make it for themselves in less an hour. His answer- Bruleed Banana Tartlet with Nutella Cream. It’s a knock-your-socks-off kind of dessert that is simple enough for a total amateur. If you’re really ambitious, you can make your own dough, but a good puff pastry from the freezer section works perfectly. Once your dough situation is settled, the frangipane is a snap (its’s harder to spell than it is to make) and then your work is basically done. But be warned- do not blame us if you find yourself standing in front of the fridge at midnight eating the left over nutella cream straight out of the tupperware.
makes 4 frangipane: ¼ cup granulated white sugar pinch salt 3 tablespoons unsalted butter 1 large egg ½ teaspoon pure vanilla extract ½ cup finely ground hazelnuts or almonds 1 tablespoon all purpose flour
Combine the sugar, salt and butter in a bowl and beat with an electric mixer until light and fluffy. Add the egg and vanilla and continue mixing until fully incorporated. Add the ground nuts and flour and fold together until smooth. Refrigerate until ready to use. Excess frangipane may be stored refrigerated up to 2 weeks.
for the tartlets: 4 4-inch rounds of puff pastry 2 ripe bananas granulated sugar, as needed 1 cup heavy whipping cream ½ cup nutellapreheat oven to 375˚
Place the rounds of puff pastry on a parchment paper lined baking sheet. Dock the dough with a fork to prevent the center from rising. Spread the frangipane on the dough, leaving an approximately ¼ inch border. Bake the tart until the crust is risen around the frangipane and lightly browned. Remove from the oven and cool on the pan.
Thinly slice the bananas and tile over the tarts. Spread a thin, even layer of sugar over the tart and brulee with a torch.
Pour the cream into a chilled bowl and whisk to soft peaks. Place the nutella in a separate bowl. Whisk half of the whipped cream into the nutella. Add the remaining cream and fold together until smooth and lightened.
To serve, place the bruleed tart in the center of a plate and top with the nutella cream.
nutella mousse banana brulee tart nutella cream recipe
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