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Dulce De Leche Chocolate Tart with Banana Five Spice Ice Cream

Pastry Chef Jason Licker of The Peninsula Hotel – New York, NY
Adapted by StarChefs

Yield: 12 servings

Ingredients:

    Ice Cream
  • 3 pints milk
  • 2 ½ cups heavy cream
  • Five-spice powder, to taste
  • ½ ounce glucose powder
  • 1 ounce sugar
  • ½ ounce stabilizer
  • 2 egg yolks
  • 1 ounce milk powder
  • 1/4 pound bananas, chopped

    Dulce de Leche Layer Filling:
  • 1 14-ounce can sweetened condensed milk

  • Chocolate Tart Dough
  • ½ cup granulated sugar
  • ¼ pound unsalted butter
  • 1 large egg
  • 1 large egg yolks
  • ¾ cup all purpose flour
  • 3 ounces cocoa powder
  • 1/8 teaspoon salt
    Chocolate Layer Filling
  • 4 large eggs
  • 8 large egg yolks
  • ¾ cup sugar
  • 5 ounces butter, melted
  • 6 ounces Valhrona Manjari chocolate, chopped
  • 1 ounce cake flour

  • Cocoa powder, for dusting
  • Chocolate fans, for garnis
Method:

For Ice Cream:
In large pot, heat milk, heavy cream, five-spice powder, half of sugar, and glucose powder. In a small bowl, mix remaining sugar with stabilizer and add to milk mixture once hot. Beat egg yolks in a medium bowl. Add about a cupful of hot milk mixture to eggs, stirring constantly to temper yolks. Add tempered yolks to pot. Add milk powder and cook mixture to 150°F, stirring to make sure not to burn the mixture. Strain mixture through a fine chinois. Refrigerate overnight. Blend in bananas and process mixture in ice cream maker according to manufacturer’s instructions. Freeze until service.

For Dulce De Leche Filling:
Place can of sweetened condensed milk in large pot. Cover entire can with water and boil for 2 ½ hours, replenishing water to keep can covered constantly. Flip can over half-way through cooking time. Carefully drain the water and let cool. Refrigerate until service.

For Tart Dough:
Beat sugar and butter together in electric mixer until fluffy, about 3 minutes. Add eggs and yolks gradually. Sift together flour, cocoa powder and salt, then add to mixer and combine thoroughly to form dough. Gather dough into ball; flatten into disk and refrigerate for at least a half hour.

For Chocolate Filling:
In a large clean bowl, whip eggs, yolks, and sugar until tripled in volume. In a separate bowl, pour melted butter over chocolate and whisk until thoroughly combined. Fold chocolate mixture into egg mixture. Sift flour over batter and fold until incorporated. Chill until ready to use.

To Assemble:
Preheat oven to 350°F. Roll out tart dough and press gently into individual tart pans. Dock the dough with a fork and blind bake tart shells, about 10 minutes. Allow to cool slightly. Fill tart shells half-way with dulce de leche filling. Top with chocolate filling. Bake until set, about 7 to 9 minutes.

To Serve:
For each serving, dust cocoa powder over plate, and place tart in center with a quenelle of banana five-spice ice cream next to it. Garnish ice cream with chocolate fan.

 
       



 Published: Jan 2004
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