{"id":278950,"date":"2010-10-26T13:21:00","date_gmt":"2010-10-26T11:21:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/blackberry-and-vanilla-banana-compote-tartlets"},"modified":"2010-10-26T13:21:00","modified_gmt":"2010-10-26T11:21:00","slug":"blackberry-and-vanilla-banana-compote-tartlets","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/blackberry-and-vanilla-banana-compote-tartlets\/","title":{"rendered":"Blackberry and Vanilla Banana Compote Tartlets"},"content":{"rendered":"
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Tartlets to make in August, the perfect season for blackberries! On an extra-crispy pastry base, a creamy vanilla compote of bananas will perfectly match these small delicate berries! I made these tarts with blackberries picked from a bramble and nettle path, so a well-deserved dessert!  <\/div>\n
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Recipe for 8 blackberry and vanilla banana compote tarts:<\/div>\n
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Sweet dough:<\/span><\/b><\/div>\n
-210g of flour<\/span><\/b><\/div>\n
-125g unsalted butter in pieces<\/span><\/b><\/div>\n
-25g almond powder<\/span><\/b><\/div>\n
-50g beaten egg<\/span><\/b><\/div>\n
-1 pinch of salt<\/span><\/b><\/div>\n
-35g icing sugar<\/span><\/b><\/div>\n
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-4 bananas<\/b><\/div>\n
-100g of brown sugar<\/b><\/div>\n
-2 vanilla pods<\/b><\/div>\n
-250g of blackberries<\/b><\/div>\n
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Prepare the sweet pastry:<\/i><\/div>\n
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.<\/i><\/div>\n

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 Sand the mixture to incorporate the butter with the “k” of the robot.  Or by hand! <\/i><\/div>\n

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 Add the beaten egg in advance and mix just to incorporate it, but no more! <\/i><\/div>\n

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 Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!! <\/i><\/div>\n

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 Roll out the dough quite thinly and line with 8 pie circles  cm, making sure to flatten the dough at the bottom of the circle. The right angle must be perfect!<\/i><\/div>\n

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Cut the excess dough by passing a knife around the circle! <\/i><\/div>\n

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\nDo the same for all the circles!<\/i>
\nPrick the bottom of the dough with a fork on all the circles.<\/i>
\nThen put a sheet of cellophane paper ( SPECIAL MICROWAVE COOKING!! The others melt!<\/b> ) on a pastry base.<\/i>
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Fill with flour by pressing down to fill the bottom at right angles!<\/i><\/div>\n

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And close like a little bundle.<\/i><\/div>\n

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At this stage, we have small perfectly dark circles!<\/i><\/div>\n
Leave to rest on a baking sheet lined with parchment paper in the fridge for an hour. <\/i><\/div>\n
Preheat the oven to 180\u00b0C.<\/i><\/div>\n

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Bake for 15 minutes at 180\u00b0C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.<\/i><\/div>\n

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Carefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching. <\/i><\/div>\n

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We then obtain dough bases ready to be filled with delicious chocolate cream!<\/i><\/div>\n

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If we have done the job well, we can see the right angle! <\/i><\/div>\n

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Prepare the banana compote. <\/i><\/div>\n
Put the peeled bananas, sugar and vanilla pods in a caserole (in the picture, there are only 2 bananas, I just made less, I wanted 4 tarts!). <\/i><\/div>\n

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Mash the bananas with a fork and put on low heat. <\/i><\/div>\n

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Cook for about 10 minutes to evaporate the liquid juice and obtain a compote-like consistency. <\/i><\/div>\n

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Open the vanilla and scrape out the inside, put the vanillin in the banana compote. <\/i><\/div>\n

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The banana compote is ready. Let cool completely. <\/i><\/div>\n

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Top the cooked pastry shells with 2 tbsp of banana compote. <\/i><\/div>\n

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And cover with blackberries.<\/i><\/div>\n

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Chill for one hour before serving! <\/i><\/div>\n
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Tartlets to make in August, the perfect season for blackberries! On an extra-crispy pastry base, a creamy vanilla compote of bananas will perfectly match these small delicate berries! I made…<\/p>\n","protected":false},"author":1,"featured_media":51530,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142,517],"class_list":["post-278950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet","tag-sweet-pie"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278950","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=278950"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278950\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51530"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=278950"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=278950"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=278950"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}