
Tarte Banoffee
Join Molly in making this luscious and insanely delicious European dessert! Originating from England, we will French-ify it a bit with a homemade salted caramel sauce, a pecan sable Breton, mascarpone chantilly cream, and of course, the trademark sliced bananas and chocolate – YUM!
What you will learn:
- How to make homemade salted caramel cream
- Step by step process for making a Breton cookie dough
- Tips for assembly and decoration
- Make ahead and storage tips
What’s Included:
- Recipe for salted caramel, Breton cookie dough, and mascarpone chantilly cream topping
- Access to the Live virtual class, a recording of the class for 30 days, and an exclusive Facebook community group of bakers from around the world
Special Equipment Needed:
Small or medium saucepan, mixing bowls, 9″ springform pan (like this one), parchment paper, stand or hand mixer, heatproof spoon or silicone spatula, offset spatula
Ingredients Needed:
heavy cream, granulated sugar, unsalted butter, salted butter, fleur de sel, all purpose flour, finely chopped pecans, baking powder, heavy whipping cream, mascarpone (or cream cheese), powdered sugar, vanilla extract, 3-4 ripe bananas, chocolate bar, 10-15 pecan halves