BANOFFEE

TART

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 BANOFFEE TART
for 3 tarts d=18 cm

GELATIN MASS

Ingredients Total weight: ~ 105 g 100%

Powdered gelatin 200 Bloom 15 g 14%

Cold water 90 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.

VANILLA WHIPPED GANACHE

Ingrеdients Total weight: ~ 1020 g 100%

Gelatin mass 60 g 6%
Whipping cream 35% 800 g 78%
White chocolate 160 g 16%
Weiss Aneo 34%
Vanilla 1 pod <1%

1 Pour the whipping cream into a saucepan.

2 Split the vanilla pod and remove the seeds. Add them to the whipping cream.

3 Bring the cream to 65-70 °C / 149-158 °F.

4 Transfer the gelatin mass and white chocolate to a measuring cup.

5 Pour the hot cream onto the chocolate and gelatin mass, straining it through the sieve. Process
the ganache with a hand blender.

6 Prepare a cold water bath by pouring water into a big bowl, placing ice into it and placing another
bowl on top.

7 Pour the ganache into the bowl, cover it with cling film and place it in the fridge for 12 hours.
3

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 BANOFFEE TART
for 3 tarts d=18 cm

SWEET SHORTCRUST DOUGH

Ingrеdients Total weight: ~ 1041 g 100%

All-purpose flour 250 g 24%

Icing sugar 150 g 14%
Fine salt 4g <1%
Hazelnut powder 100 g 10%
Butter 82% 200 g 19%
Egg yolks 60 g 6%
Baking powder 2g <1%
Soft butter 82% 165 g 16%
Brown sugar 75 g 7%
Milk chocolate 35 g 3%
Weiss Galaxie 41%

1 Put icing sugar, hazelnut powder, flour and salt into a mixer bowl with a paddle attachment.

2 Then add cold diced butter and mix until soft crumbs are formed. The crumble mixture should
resemble wet sand.

3 Add egg yolks and mix again until the dough comes together.

4 Place the dough on a perforated silicone mat, cover it with a parchment paper sheet and roll it
into a layer about 5 mm.

5 Transfer the rolled out dough to a baking tray and put it in the fridge to stabilize for 5-6 hours,
better overnight.

6 Peel off the parchment paper, and place the dough in the oven, preheated to
160-165 °C / 320-330 °F, for 15 minutes. Bake until the shortcrust is light brown.

7 Leave the baked dough to cool down at room temperature.

8 Then crush the dough layer into pieces and place them in a food processor. Grind the dough into
fine crumbs.

9 Transfer the crumbs into a mixer bowl fitted with a paddle attachment and add brown sugar.

10 Mix the soft butter and the milk chocolate, melted to 35 °C / 95 °F, using a silicone spatula. Add
this mixture to the mixer bowl and mix until combined.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 BANOFFEE TART
for 3 tarts d=18 cm

LINING THE TART SHELLS

Ingrеdients

Sweet shortcrust dough

1 Line the bottom of a perforated cake ring d=18 cm with parchment paper.

2 Place the mold on the scales and put 100 g of sweet shortcrust dough into it. Press the dough to
the bottom of the mold with a spoon to get a flat base for the tart shell, which is approximately
5-8 mm thick.

3 Add another 100 g of the sweet shortcrust dough into the mold and press it well to the sides.

4 Place the tart shell in the fridge.

SOFT CARAMEL

Ingrеdients Total weight: ~ 874 g 100%

Glucose syrup 135 g 15%

Sugar 135 g 15%
Whipping cream 35% 345 g 40%
Water 45 g 5%
Butter 82% 105 g 13%
Sea salt or Fleur de sel 3g <1%
Gelatin mass 30 g 3%
Citric acid solution 1g <1%
Condensed milk 75 g 9%

1 Pour the whipping cream into a saucepan and bring it to a boil. Take the saucepan off the heat,
cover it with a lid and set it aside.

2 Meanwhile, pour water, sugar and glucose syrup into a large saucepan and bring everything to a
boil. Mix with a heat-resistant silicone spatula and continue boiling the caramel up to
180-185 °C / 355-365 °F.

3 Switch off the induction and pour half of the hot cream into the caramel, constantly stirring it
with a spatula. Then turn the heat on and add the rest of the cream.

4 Reheat the caramel to 104-105 °C / 220-221 °F, stirring well.

5 Transfer the caramel into a measuring cup and add the condensed milk. Mix with a spatula.

6 Add citric acid solution and mix again. Let the caramel cool down to 40-42 °C / 104-108 °F, add
the melted gelatin mass and the diced butter. Process the mixture with a hand blender until
smooth.

7 Pour the caramel into a bowl, cover it with cling film touching the surface and leave it to stabilize 5
for 12-16 hours at room temperature 20-24 °C / 68-75 °F. Sprinkle it with salt after piping.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 BANOFFEE TART
for 3 tarts d=18 cm

CEÏBA MILK CHOCOLATE CREAM

Ingrеdients Total weight: ~ 685 g 100%

Milk chocolate 200 g 30%

Weiss Сeïba bio 42%
Milk 2.5% 270 g 40%
Whipping cream 35% 165 g 24%
Sugar 45 g 6%
Pectin X58 5g <1%

1 Pour milk and cream into a saucepan and bring them to 40 °C / 104 °F.

2 Mix pectin and sugar with a spatula and gradually add this mixture to the cream and milk
mixture, mixing with a whisk. Bring everything to a boil.

3 Transfer the chocolate into a measuring cup and pour half of the hot milk and cream mixture
over it. Mix with a spatula.

4 Then pour the rest of the milk and cream mixture into the measuring cup and process everything
with a hand blender until smooth.

5 Leave the cream, covered with cling film, at room temperature to cool down to
40-45 °C / 104-113 °F.

BANANA COMPOTE

Ingrеdients Total weight: ~ 475 g 100%

Fresh bananas 380 g 80%

Corn starch 10 g 2%
Water 45 g 10%
Inverted sugar 10 g 2%
Lemon juice 15 g 3%
Gelatin mass 15 g 3%

1 Peel the bananas and dice them into cubes 1x1 cm.

2 Mix cold water with the corn starch using a silicone spatula.

3 Pour the lemon juice on top of the diced bananas.

4 Pour the inverted sugar into a saucepan and add the diced bananas to it. Bring the mixture to
45-50 °C / 113-122 °F, stirring with a whisk.

5 Add the cornstarch solution, mix everything well with a whisk and bring to a boil.

6 Finally, add the gelatin mass. 6

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya
Khoroshaeva
 BANOFFEE TART
for 3 tarts d=18 cm

BANANA COMPOTE

7 Pour the compote into a wide flat container, spread in a thin layer, cover it with cling film and let it
cool down in the fridge.

ASSEMBLING THE TARTS

Ingredients

Chilled tart shells

Сeïba milk chocolate cream
Stabilized banana compote
Stabilized vanilla whipped ganache 500 g

1 Transfer the milk chocolate cream to a piping bag and pipe it into the tart shells.

2 Place the tart shells in the fridge for 1 hour to stabilize.

3 Stir the banana compote with a spatula and then apply 150 g of it to the tart shell, on top of the
stabilized milk chocolate cream. Spread well with a spoon.

4 Place the tart in the fridge for 10-15 minutes.

5 Meanwhile, transfer the stabilized vanilla ganache to a mixer bowl and whip it on low-medium
speed with a whisk attachment until thick and stable.

6 Transfert the whipped ganache to a piping bag fitted with a round tip 14-15 mm in diameter and
pipe it into the tart shells. Smooth the layer using a large offset spatula.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 BANOFFEE TART
for 3 tarts d=18 cm

DECORATING THE TARTS

Ingredients

Assembled tarts
Stabilized soft caramel
Vanilla whipped ganache 500 g
Hazelnut & Milk Chocolate Gianduja Weiss Sufficient quantity
Gold leaf Sufficient quantity

1 Mark the surface of the tarts with a large knife, creating lines at a distance 1 cm so that it is
easier for you to pipe straight lines while decorating. Place the tarts in the fridge for 5 minutes.

2 Transfer the stabilized soft caramel to a piping bag fitted with a round tip d=10 mm.

3 Put the stabilized vanilla ganache to a mixer bowl and whip it on low-medium speed with a whisk
attachment until thick and stable. Then transfer the vanilla whipped ganache to a piping bag
fitted with a Rose petal tip.

4 Pipe lines of vanilla whipped ganache on top of the tart, following the marks that you’ve made
previously.

5 Zest the Hazelnut & Milk chocolate gianduja on top of the piped ganache.

6 Pipe soft caramel in between the lines of vanilla whipped ganache.

7 Place the tarts in the fridge for a couple of minutes, then clean the edges with an offset spatula.

8 Heat the molds with a heat gun slightly and unmold the tarts. If needed, use a knife to unstick the
parchment paper. Place the tarts in the fridge until tasting.

9 Before serving, decorate the tarts with gold leaf.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva