Archive for January, 2019

Banana Custard Tart

Tarts are easy to make and can be filled with just about anything. Because my wife likes bananas I decided to make a banana custard tart filled with sliced bananas. At the bakery I always have tarts available either filled with custard and topped with varies fruits or chocolate tarts filled with chocolate praline cream

Tart shell (Pate Sucree)
1 2/3 cups all purpose flour
1/2 cup unsalted butter
1/4 cup confectioners sugar
2 egg yolks
1/4 teaspoon vanilla

2 eggs
3 egg yolks
1/3 cup sugar
1/2 teaspoon banana extract
2 cups whole milk plus 2 tablespoons
1 teaspoon lemon
1/4 cup water
3 bananas slices thin

To make the tart shell, sift the flour into a bowl and blend in the butter with a pastry cutter. Stir in the sugar. Using a fork whisk the egg yolks and vanilla then add to the flour mixture and form the dough. Wrap the dough in stretch wrap and place in the refrigerator for 30 minutes.
Slice the bananas and place them in a small bowl, add the lemon juice and water, set aside. In a medium bowl add the eggs, eggs yolks and sugar, whisk while adding the milk and banana extract. Drain the bananas and pat dry. Remove the dough from the refrigerator and with lightly floured fingers spread the dough while pinching it into a 4 3/4″ tart shell. Start with the sides making the dough as even as possible (about 1/8″ thick) then complete the bottom. Dock the bottom of the dough with a fork. Add in the sliced bananas then pour in the custard mix. Bake at 325 degrees for about 35 minutes until set. Refrigerate overnight. You can top the banana tarts with fresh slices of bananas and whip cream before serving or you can layer the tops with brown sugar and torch the surface to caramelize.

Chef Brian Klauss

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Garlic Bread Sticks

There’s nothing like the smell of fresh baked garlic parmesan bread sticks baking in your oven on a cold winter’s day. You can almost taste them as you get the butter ready or a great spaghetti sauce cooking on top of the stove. The moment these little babies came out of then oven I had to have one.

1/2 ounce of dry active yeast
10 ounces of 100 degree water
1 ounce sugar
4 ounces olive oil
2 teaspoons salt
1 lb. 2 ounces bread flour
2 ounces parmesan cheese
2 ounces minced garlic
egg wash (1 beaten egg with a splash of water)
1/8 cup parmesan cheese to sprinkle

Whisk the yeast, water and sugar together and place into a stand mixer. Add in the olive oil, salt, minced garlic, parmesan cheese and 8 ounces of flour and mix well. Slowly add in the remaining flour and mix at a medium speed allowing the dough to come away from the side of the bowl. Remove the dough and knead on a lightly floured surface for 5 minutes until smooth. Spray the inside of a bowl with vegetable spray and flip the dough inside to coat both sides. Allow the dough to rise in a warm area to almost double for approximately 1 hour. Divide the dough into 18 equal pieces and roll each into 12″ ropes. Pinch the ropes together at one end and twist to form the bread stick. Place onto a greased 1/2 sheet tray and allow to proof to almost double. Egg wash, sprinkle with parmesan cheese and bake at 375 degrees for 15 to 20 minutes until golden brown.

Chef Brian Klauss

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