BLOG

Prep Time: 30 Minutes ~ Cook Time: 3 Hours

Ingredients:

• 1 Tin of Sweetened Condensed Milk

Method:

1. Place tin in a large pot and fill with cold water. With a lid on, bring to a boil and cook for three hours at a rolling boil. Let cool in water for half an hour remove from water and refrigerate.

Ingredients:

• 350 Grams of Flour
• 4 Grams of Salt
• 14 Grams of Sugar
• 225 Grams of Butter
• 120 mls of Ice Water

Method:

1. Preheat oven to 400 F.
2. Scale ingredients and cut butter into tiny cubes and mix dry ingredients together.
3. Place dry ingredients in a food processor and pulse three times add the butter and pulse until mixture is becomes mealy.
4. Slowly add the water while pulsing until mixture just comes together. The mixer should still be loose and not fully incorporated into a dough.
5. Place two widths of saran wrap onto the table and turn mixture into the saran wrap. With some force bring the mixture together with your hands.
6. Wrap and refrigerate for at least one hour. Roll to desired thickness and place into tart shell.
7. Bake at 400 F. for 15-25 minutes or until golden brown throughout.  Let cool.

Ingredients:

• 250 mls Heavy Cream
• 28 Grams Honey
• 219 Grams Semi Sweet (70%) Chocolate
• 109 Grams Butter
• 1-2 Bananas Thinly Cut

Method:

1. Cut chocolate and butter into small pieces and place in a large bowl with honey. In a small pot scald cream then pour over chocolate. Let stand for 3 min then with an immersion blender, blend mixture until silky smooth. Set mixture aside to cool at room temperature.

In the bottom of your tart shell lay a modest layer of dolce de leche. Please tart shell with dolce de leche into the freezer for 5 minutes. Remove tart shell from freezer and neatly layer bananas until dolce de leche is completely covered. Pour a modest layer of ganache over top of the bananas and place tart shell into refrigerator for chocolate to set.