Caramelized Banana Chocolate Tart & Banana Oat Oreo Cake

Hi folks! It actually took me awhile to decide what I should post before I go off on my long vacation. Yeah..my blog will be "closed" temporarily for the time being while I gather more fun, interesting stuff to share with everyone, blog or IG! Finally decided on these 2 banana recipes: A decadent caramelized banana chocolate tart which I think anyone will fall in love with and a fluffy, healthy steam-baked banana oat Oreo cake! 

First is this ultimate chocolate and banana lover dessert! I actually got this fabulous idea from Zen Can Cook. I fell in love with Zen's tart the moment I saw it! Haha! You love chocolate? Check! You love bananas? Check! You love buttery tart crust? Check!! 

 

Goodness, looking back at these pictures again made me crave for it! Haha! This tart is practically just chocolate with banana encased in sweet buttery crust...what's not to love?! Okay, will post my version of the recipe as I made several changes to it, here it is:

Ingredients for Banana chocolate Tart (Makes a 10")
Pastry tart shell
130g cake flour, 60g cold unsalted butter, cut small, 50g confectioner's sugar, 2 egg yolks, 1/8 tsp salt

• In a large mixing bowl, add in the cake flour, powder sugar and salt. then using only your finger tips, work the cold butter into the flour mixture. Alternatively, use a mixer to combine the ingredients till it resembles bread crumbs.
• Next add in the egg yolks and gently work the dough but not over kneading it. Over kneading the dough will make it hard and not flaky.
• Chill the dough in plastic wrap for at least 30 mins till ready to be used.
• Preheat the oven to 180C about 5 minutes prior to taking the tart dough out.
• Roll out the dough into the circular disc of about 11" diameter.  Then gently transfer the tart crust on to the greased tart pan. 
• Gently press in the sides and make sure the edges are trimmed nicely. 
• Blind bake the tart shell in the preheated oven for 10 minutes then remove from oven, the aluminum foil and weight. Return the tart shell in the oven and bake for another 5 minutes more.
• Let the tart shell cool on the rack.

Caramelized Bananas
3 large ripe bananas, peeled and sliced into 1/2-1/3" thickness
1/2 lemon juice
2 tbsp butter unsalted
4 tbsp sugar
1 tsp vanilla extract 

• In a non stick saute pan, add the butter in at medium low fire. Once the butter starts to bubble, add the banana slices (make sure you don't over crowd).
• Sprinkle the sugar over the bananas and continue to cook till both sides are golden brown. Remove from pan and let cool for use later.

Chocolate Ganache:
5 ounces bittersweet chocolate (I used 65% Valhrona, finely chopped)
4 ounces unslted butter, cubed
1 large egg
2 large egg yolks
2 tbsp sugar

• In a large heat proof bowl over a double boiler, melt the chocolate and butter till everything has melted and reaches (104F/40C). Remove from fire. The consistency should be smooth and shiny.
• In a separate bowl, add in sugar, egg yolks and egg, mix well. Make sure you don't over beat and stir up bubbles.
• Add in a couple spoonfuls of warm chocolate into the egg mixture. Then slowly add the rest of the chocolate into the egg mixture till all is incorporated. 

Assembly:

• Preheat the oven to 170C.
• Place all except 8-9 caramelized banana slices at the base of the tart shell. Spread out evenly so when the tart is sliced up later, each slice will have some sweet banana inside.
• Pour the cooled chocolate ganache over the banana slices and fill the whole tart base.  
• Gently place the reserved caramelized banana slices on the top as decoration.
• Bake in the oven for 10-11 minutes. The center will still be a little jittery but it is ok. The chocolate ganache will slowly cool and set.

Original recipe suggested not refrigerating the tart and served it warm. I actually did that but still kept the remaining in the fridge. I just toast it up for 5-6 minutes in the oven at 140C.

Notice that the chocolate ganache is not overly thick, just enough to cover the bananas. But trust me, it is enough to enjoy the wonderful chocolate decadence. :)) The caramelized bananas gives off this toasty nutty taste and went absolutely well with the chocolate ganache and buttery tart shell! Hope you all will give this recipe a try, it's simply wonderful!

Next recipe is a simple Banana Oat Oreo Cake which was baked impromptu. I wanted to finish up the remaining overly ripened bananas but wanted to make it into a much healthier and yet "attractive" to the kids. And there I came up with this yummy recipe...

Ingredient for Banana Oat Oreo Cake (Makes a 8X8 square)
150g unsalted butter (room temperature)
5 egg yolks
120g caster sugar
2 very ripe bananas, mashed
1 tsp vanilla extract
100g oat flour (blend 100g of rolled oats till fine)
100g cake flour
1 tsp baking powder

5 egg whites
40g caster sugar

• Cream the soft butter with 120g of sugar until light and fluffy, about 3 minutes. Add in the vanilla extract and beat till mixed in. Then add in the egg yolks one at a time and mix to incorporate each one after addition.
• Add in the mashed bananas, follow by the vanilla extra, mix well.
• Preheat the oven to 155C. Place a water bath in the oven which the square pan can bake in.
• Sift in the cake flour and baking powder to the yolk batter. Then add in the oat flour, stir well. Set aside.
• Beat the egg white and salt till foamy, then gradually add in the 75gm sugar until stiff. 
• Gently fold in 1/3 of the egg white mixture to the yolk batter. Then continue to fold in the rest in 2 separate portions till all is folded in.
• Pour the batter into the prepared square pan which has been greased and lined with parchment. Place as much Oreo chunk as you like on the surface. I stink some completely in while mostly on the top.
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• Bake for 38-40 minutes until the tester comes out clean. I covered the top of the cake with aluminum foil when I notice the cake was turning a little dark.

I was super happy that the cake turned out great! Gonna let the pictures do the talking instead! My kids absolutely loved the Oreo chunks and still complained that I didn't put enough in the cake!? The cake was moist and soft, and yet still light and creamy at the same time...awesomeness!

See? Moist and yet fine crumbs, heehee! I believe the egg separation method plus the steam baked version contributed a lot to the wonderful texture of this wonderful cake. Plus the oats made the cake nice and creamy after taste. And not forgetting adding oats just made this cake a little more healthier, yay! So do try it out if you have extra ripen bananas sitting around in the house.

Okay folks, really hope you all like these two wonderful recipes and try them out during this long school holiday / summer break! Gotta go pack now, I will see you all in a couple weeks later! Cheers!

Meaty Egg Rolls (Chung Kian) - MFF featuring Sabah

Happy Vesak Day everyone! Hope that you all have a great break from all the exam and hectic schedules. Well I am...that is why I can have the leisure to blog today, haha! Nothing out of the ordinary but wanted to get this post up before the end of the month for MFF. This time is the simple Meaty Egg Rolls, also known as Chung Kian (corrected by a local, haha).

I absolutely love Sabah dishes so far, haha! Easy and delicious! This was made last minute and yet it turned out fabulous. My whole family enjoyed it...well eggs and flavorful meat, what is not to love? I adapted the Happycall method from Peng's Kitchen to make the egg crepe...so easy! Brilliant idea Peng!!

Ingredients for Meat Rolls (Makes 2 rolls)
Egg crepe

2+2 large eggs (I separately cracked 2 eggs each time)
1/4 tsp salt (This is for 2 eggs)
1/2 tsp mirin (optional, but I like the slight sweetness) -(for 2 eggs)
1/4 tsp cornflour (for 2 eggs)

• Heat up the pan with 1 tsp of oil at low fire. Lightly beat 2 eggs and add in all the seasoning. Do not over beat!
• Pour the egg batter in and cover lid. Cook at lowest heat for 3-5 minutes, and do not brown it as you want to keep the crepe in it's bright yellow colour. Do not overcook as over browning it will not look as nice.
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• Once the surface has cooked through, remove from pan. Repeat with the other 2 eggs and seasoning. Set aside for use later

Meat filling: (You can use either chicken or pork)
250g minced meat ( I bought those ready minced packaged pork, it does contain some fat)
1 tsp minced garlic
1 tsp minced shallot
1 tbsp finely minced ginger
1 egg white
1/2 tsp salt
1/2 tsp sesame oil
1/2 tbsp light soy sauce
1/2 tsp sugar

• In a mixing bowl, add in minced meat and all the rest of the ingredients and seasoning. Use a pair of chopsticks and mix in vigorously till the meat is sticky and pasty like.
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• Divide the meat mixture into 2 equal portions and then spread one of the portion on one of the egg crepe wrapper.
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• Then from the meat covered side (The left side from the above pic) and roll it in like a swiss roll...tightly if possible. Then wrap the whole roll in plastic wrap and close up the opening ends. repeat the same with the other portion meat filling and egg wrapper.
• Gently place the 2 egg rolls in the steamer and then steam at medium-low fire for 20 minutes.
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• After steaming, gently remove and let cool completely before unwrapping and cutting it up.

It was great that the texture  was just right, not tough or chewy on the meaty part. Do remember to wrap it nice and tight so as to avoid any air pockets. As you can see mine  still needs to work on that. :P Such a simple dish isn't it? It's yummy too! So if you ever ran out of ideas what to cook...this will be an perfect dish to try out. :))

I am happy to submit this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love.

Okay, got to go folks!
Hopefully I will be able to post up something before I disappear for 2.5 wks! Yikes! That's long! :P 
Have a happy long weekend my friends!