Mélange Travel & Lifestyle Magazine April 2018 | Page 317

PREPARATION
Jerome Bertin’s
Fine Banana Tart
with Speculoos
and Mascarpone
Mix the Speculoos until they are reduced to
powder.
In a bowl, put the powder, flour and sugar, then add
the room-temperature butter and mix.
Arrange the mixture in a tartlet shaped silicone
mold and bake for 14 minutes at 180 ° .
Take shortbreads out of the oven and leave to cool.
INGREDIENTS
for Shortbread Speculoos
125g of butter / 125g of Speculoos
62 g sugar / 62g flour
Peel the bananas, cut in brunoise.
Cook in a pan of cold water with the juice of half
a lemon. Bring to the boil and maintain for about
fifteen minutes. Check that bananas are cooking
well.
for Banana Cream
250 bananas / 125g cane sugar
1 pinch of cinnamon / 2 pressed oranges
2 pressed lemons/1 clove of vanilla
old rum /2 leaves of gelatin In another pan, combine the juices of the citrus
fruits, cane sugar, rum, vanilla and cinnamon. Bring
to a boil until you get a syrup.
for Chantilly Mascarpone
250g of mascarpone / 250g of liquid cream
125g sugar / 1 vanilla pod Mix the mixture finely until it is homogeneous. Add
some water for bananas, if needed, to create a very
light consistency.
In a blender bowl, add the cooked bananas and
syrup, taking care to remove the vanilla pod.
Put the 2 sheets of gelatin in a bowl of cold water
to soften them.
Take 200g of the mixture and bring to the boil, then
add the gelatin leaves.
Then leave about fifteen minutes so that the
mixture is less hot.
Pour the mixture into the silicone mold on the
biscuits and store in the freezer at least 2 hours.
Meanwhile, whip the cream, mascarpone, vanilla
and sugar with a whisk.
Turn out the tartlets and garnish with whipped
cream.