I don't want to get into too much detail about how last weekend has gone off to a bad start for me, I'll just mention that not having cable tv and internet service for 24 hours for a screen-addict like me can be a tad frustrating... Once connection was restored though - my weekend has miraculously improved! It was even further improved while (and after) making these awesome tartelettes, inspired by the loved-by-all (most?) strawberry banana shake.
I came across a recipe for a banana-cheesecake not too long ago (full reference to follow) and I really wanted to use it (as a tartelette filling, of course - what else?), but I wanted to pair it with a great frosting that will complement the banana flavor, and I thought "well, the strawberry-banana combination is already out there - it's good, it's popular, so I won't have too much explaining to do - let's tartelette-it-up with some strawberry frosting!".
The tartelettes crust in this recipe is based on a chocolate "porcupine" recipe by Micky Shemo.
The banana-cheese filling is based on a banana-cheesecake-with-caramel recipe by the cookie fairy - I recommend browsing through her blog, even just for the photos - they are breathtaking!
Yields: 12 Tartelettes
for the crust:
- 50 grams sugar
- 1 stick unsalted butter, cold, cubed
- 1 egg
- 210 grams (1 1/2 cups) all-purpose flour
- 1/2 tsp baking powder
- [optional, if mixture is too dry] 1-2 tsp milk
- [optional, if mixture is too soft/wet] 1-2 tsp flour
for the banana-cheese filling (all ingredients should be in room temperature):
- 2 ripe bananas
- a squeeze of lime juice or lemon juice
- 110 grams sugar, divided to 20 grams and 90 grams
- 227 ml / 8 oz cream cheese (1 package)
- 113 ml / 4 oz sour-cream (1/2 small package)
- 2 eggs
- 1 tsp vanilla extract / paste
- 8 - 10 large strawberries
- 1 cup heavy cream
- 113 ml / 4 oz sour-cream (1/2 small package)
- 3 overloaded tbsp powdered sugar
- 1 overloaded tbsp vanilla pudding mix (powder)
for the white-chocolate-coated strawberry decoration [optional]
- 6 beautiful strawberries
- ~60-70 grams white chocolate
- Crust: Sift flour and baking powder into a large bowl.
- In a food processor or a mixer with a flat beater, mix together butter and sugar until well combined.
- Add in egg and a quarter of the flour mixture. Mix for a few seconds.
- Add in the rest of the flour mixture. Mix until a large dough-ball is formed, not beyond.
- If mixture is too dry and not solidifying into a ball, add 1 or 2 tsp of milk, as needed.
- If mixture is too soft/wet and not solidifying into a ball, add 1 or 2 tsp of flour, as needed.
- Form the dough into a 1/2 inch thick disc shape.
- Wrap the dough in plastic wrap, and refrigerate for 30 minutes (or more).
- Remove refrigerated dough from plastic wrap, and knead/mold a little with your hands, to warm it up a bit.
- Using a rolling pin, flatten the dough to be ~3-4 mm thick on a generously-flour-dusted surface.
- Using a 4-inch-diameter cookie/biscuit cutter or a similar tool with which you can cut round shapes (e.g. a small bowl), cut 12 "discs" out of the flattened dough.
- [Leftover dough? Make some jam sandwich cookies!]
- Line a regular cupcake/muffin pan with the dough "discs" (no need to oil the pan or line it with paper liners), pressing each disc to the bottom and sides of each cupcake/muffin "cavity" to form the tartelettes' crusts.
- Using a fork, puncture the bottom of each disc a couple of times (to prevent air-pockets).
- Wrap the pan tightly in plastic wrap or aluminum foil and freeze until pre-bake assembly.
- Filling (prepare while pan is in the freezer): Pre-heat oven to 355 degrees (F).
- In a food processor or simply using a fork, Mash the bananas well. Put the banana puree in a small pot.
- Add lemon/lime juice and 20 grams of sugar into the pot. Cook on low heat for a few minutes, until sugar dissolves.
- Remove pot from heat, transfer the banana puree to a small bowl, set aside in room temperature for cooling.
- In a mixer with a whipping balloon or a flat beater, mix together the cream-cheese and 90 grams sugar until combined.
- Add in sour-cream, eggs (one at the time; add the second egg only after the first one was well combined into the mixture), banana puree and vanilla extract / paste, until well combined.
- Transfer the mixture into a vessel with a pouring tip such as a large measuring glass.
- [Optional] Decoration: Half the strawberries lengthwise.
- Melt the white chocolate in the microwave or over a double boiler. Stir until smooth.
- Hold each strawberry-half on its wider side and dip in the melted white chocolate to coat it almost all the way up. Place the coated strawberry-halves on a surface lined with parchment paper, flat-side down.
- Set aside either in room temperature or in the fridge (well wrapped) until after the frosting stage.
- Pre-bake assembly: Take out the pan with the tartelette-crusts from the freezer, remove wrap.
- Fill each tartelette crust with the banana-cheese filling until completely full.
- Carefully transfer the pan to the oven. Bake tartelettes for 25-30 minutes.
- Remove pan from the oven, let it sit in room temperature until completely cooled down, ~1 hour.
- At this stage, it is recommended to transfer the tartelettes to the container that will be put in the fridge for the final cooling/setting.
You can put each tartelette in a cupcake-paper-liner at this stage, if you'd like.
In order to take the tartelettes out of the pan, use a very thin small knife or a small offset spatula (slide knife/spatula between the crust and the pan and gently lift the tartelette on one side; take the tartelette out of the pan with your other hand).
- Strawberry frosting: Puree the strawberries in a food processor until smooth.
- Strain strawberry puree through a fine-mesh strainer for an extra-smooth puree.
- Whip together the strained strawberry puree with all of the other frosting ingredients on high speed, until firm.
- If the frosting is not firming up well and you are concerned about over-whipping which may "break" the heavy cream, simply mix as much as you can until almost completely firm, wrap the frosting and put it in the fridge for a few minutes - that should further firm up the mixture a bit.
- Using a pastry bag with a star tip, frost each tartelette with the frosting.
- If you have prepared the optional decoration: Top each tartelette with a chocolate-coated-strawberry-half, flat-side down.
- Refrigerate the tartelettes in an air-tight container for at least 4 hours, preferably overnight.
Leftovers? Keep the tartelettes in an air-tight container in the fridge.
The tartelettes are at their best on the first two days (after the overnight cooling), afterwards the crust may become softer and the strawberry may lose its freshness and become somewhat "tired".
I recommend to consume within 4-5 days.