A delightful caramel banana tart with a rich caramel mousse and a glamorous mirror glaze topping.
Ingredients
Tart Shells
- 6pieceready-made shortbread tart shells
Filling
- 1canDulce de Leche spread
- 1pieceripe banana
Caramel Mousse
- 250gwhipped cream
- 50gVizyon Neutral Charlotte Powder
- 62 1/2gwater
- 10gVizyon Caramel Concentrated Pastry Paste
Glaze Topping
- 1canVizyon Gold Glamour Mirror Glaze
How to make Caramel Banana Tart
Caramel Mousse
Weigh out all the ingredients for the mousse as these will need to be mixed quickly in succession.
Whip the cream until it forms soft peaks. Do not overwhip it as you will want it slightly pourable to enable you to fill the moulds evenly.
Using a whisk, mix the Neutral Charlotte powder and water together until all the powder is incorporated and the mix becomes runny.
Pour the charlotte mix into the whipped cream and stir through.
Take approximately 10g of Caramel Concentrated Paste (depending on your preferred strength of taste) and fold into the mousse cream mixture. The mix should take on a caramel colour and taste from the paste.
Pour the mousse mix into the silicone dome moulds and freeze overnight.
Tips & Tricks
Ensure the whipped cream is not overwhipped to maintain a smooth texture for the mousse.
Adjust the amount of caramel paste to your taste preference.