I keep saying it, this blog should have been called 'Tarts R Us', but maybe that could just be the title of my next book?? Voting on that will close in blog comments below…have your say today!
This is a combo of a few tried and true recipes that I threw together in a hurry one afternoon when I had guests on the way….I love anything pastry, and of course you know I love anything Crio Bru, so this was a natural choice to go together. You can leave the banana essence out, though of course it is available at Weigh N Pay (who have a nice new website you should go and have a look at!!) and they will send it out to you anywhere in Australia if you ask nicely. Vanilla Bean Pastry
Vanilla Bean Pastry
- 30 g sugar
- 1 vanilla bean, toasted until crisp in medium hot oven
- 100 g cold butter, cubed
- 200 g plain flour
- Ice cold water as needed
Crio Bru Ganache
- 140 g Crio Bru Crio Bru liquid, brewed BUY
- 250 g Belgian dark chocolate
- 1 tsp banana essence
- 2 bananas
Vanilla Bean Pastry;
Preheat oven to 180ºC.
Place sugar and vanilla bean into Thermo bowl and mill 10 sec/speed 10.
Add butter and flour and mix 10 sec/speed 6 until resembles breadcrumbs.
Add water through hole in lid while you continue to mix 10 sec/Interval speed.
As soon as the dough starts to form a ball, stop and remove pastry from bowl onto lightly floured baking mat. Roll and line a square flan tin with a removable base with the pastry.
Blind bake (by lining pastry with paper, weighting with either pastry weights or rice, or beans) for 15 minutes. Remove weights and return to the oven for a further 15 minutes or until pastry is golden and crispy.
Crio Bru Ganache;
Place Crio liquid, chocolate and essence into clean Thermo bowl. Melt 1 min/50ºC/speed 2.
Slice 2-3 bananas onto the pastry shell. Cover with the liquid ganache and place into the fridge for several hours or until the ganache is set.
Serve with lots of cream, as this is extremely dark and a little hard to take unless you are a real chocoholic….I personally had no problem…but others might.