Heat oven to 170 C. Baking tray lay a silicone mat. The resulting powder is put in small portions

Amazing tart turned out! I did not expect)) Fine sand-based, soft caramel with fleur de sel, crispy layer with hazelnut praline, banana filling, silky chocolate mousse and chocolate glaze mirror. And all this magnificence completes the décor nugatina laced with nuts ... Yeah, the recipe complicated conagra foods newport tn and takes time, certain skills and patience ... but it's worth it, believe me! :)
Crispy layer (croustillant):
Chocolate glyassazh:
1) Sand basis: In bowl, beat the butter conagra foods newport tn with powdered sugar and a pinch of salt until white. Add lightly beaten egg and mix well. Sift flour and add to the egg-oil mixture. Knead the dough, form it into a ball, flatten it slightly, wrap in plastic conagra foods newport tn wrap and put into the refrigerator at least 1 hour.
Chilled dough thinly roll out on floured surface and put in a square the size of 21x21 cm. To make the fork a few punctures over the entire surface. Hide in the fridge for half an hour. Heat oven to 180 C.
2) Chilled sand base from the refrigerator. At the bottom of the dough to put a piece of parchment paper or foil, pour on top of the peas or beans (or special balls for baking) to the bottom of the foundations of the future is not swollen and deformed during baking. Bake the thus cake for 10-15 minutes. Then, to get a little cool, remove the paper and peas. Again, return the dough in the oven and bake until done. The resulting conagra foods newport tn sand base cool completely.
3) Soft caramel (toffee) with fleur de sel: gelatin, soak in cold water. Prepare a "dry" caramel, ie Melt the sugar until a light caramel color, carefully pour the hot cream and mix. Add soft butter, stir thoroughly. Remove the weight from the stove and add the soaked and squeezed gelatine. At the end, add fleur de sel. The resulting mass is poured into another container and cool at room temperature. Then pour too thick sand into the prepared base and put into the refrigerator to complete solidification.
4) Crispy layer (croustillant): in a water bath to melt the cocoa butter with a bitter and milk chocolate. Remove from the heat, add the praline paste, mix thoroughly. Add wafer crumbs or corn flakes. The resulting mass fast break blender, not too zealous. The resulting mass is distributed, for example, on a cutting conagra foods newport tn board and put into the refrigerator to solidify it. Then rub her hands a large litter. Leave.
5) The banana conagra foods newport tn stuffing bananas cut into slices about 1 cm thick. Sprinkle with lemon juice. In a frying pan over high heat, heat oil. Add bananas, cane sugar sprinkled on top and quickly brown the slices on both sides. Fold banana in a colander. Cool.
6) Chocolate mousse: bring the cream almost to a boil and pour over the chopped chocolate. Stir until a homogeneous emulsion. Allow to cool to about 40 C. Then add the liqueur and whipped cream. Gently mix.
7) Build: frozen layer thickly sprinkled with crunchy caramel crumbs, lightly pushing it. Then put half the chocolate conagra foods newport tn mousse, smooth the top and its close to each other to put the bananas. Next - the remaining conagra foods newport tn mousse. Carefully smooth the surface. Remove tart in the fridge to pour mousse.
8) Chocolate glyassazh: conagra foods newport tn gelatin, conagra foods newport tn soak in cold water (15 ml), and then melted in a water bath. In a small dipper mix the sugar, honey and water. Bring to a boil and immediately remove from heat. Add condensed milk and gelatin. At least add the chopped chocolate and mix gently. conagra foods newport tn Cool to about 38 C.
10) Nugatin nuts: lay a small pan with baking paper and grease the top. Sugar, glucose syrup and water to cook light caramel. Pour it on the prepared baking sheet and allow to cool at room temperature. Then put into the refrigerator until completely hardened. Cured caramel milled in a blender to a powder.
Heat oven to 170 C. Baking tray lay a silicone mat. The resulting powder is put in small portions with a spoon in the pan. On top sprinkle with chopped nuts. Put in the oven for about 5 minutes until golden brown. Ready nugatin completely cool and then break it arbitrarily and decorate the tart.
Essa tarte ficou uma verdadeira delícia! Confesso conagra foods newport tn que não esperava que ficasse tão boa .., sério! Ficou demais!)) Base de massa açucarada (sucrée), caramelo (toffee) com flor de sal, praline crocante de avelã, rodelas de banana ligeiramente caramelizadas, mousse suave de chocolate e cobertura (glaçagem) brilhante. E para a decoração fiz essas placas de nougatine ... Gostei conagra foods newport tn muito desse efeito de renda)) Sim, a receita não é fácil e demora muito tempo a fazer. Mas vale a pena, acreditem! :) Tarte de chocolate, banana e caramelo
125 g de açúcar em pó 125 g de manteiga amolecida 250-300 g de farinha de trigo 1 ovo pequeno uma pitada de sal & nbs