Recipe with honey cream and asterios truffle

Banoffee Tartlet

For 6 tartlets

For the base
300 gr biscuits or digestive type
100 gr cow butter

For filling
800 gr dulce de leche
40 gr honey with truffle oil
A pinch of flower salt
3-4 bananas
Juice from a lemon

For whipped cream
250 ml cream 35% fat
1 tbsp. powdered sugar
1/2 tbsp. vanilla extract

To set up
Grate chocolate couverture


For dulce de leche (caramelized milk)
In a saucepan with water, simmer for 3 hours 2 cans of sweetened milk, making sure that they are always covered with water. Once they are ready, let them cool well.

For the base
In a blender, grind the cookies into a powder.
Melt the butter in a saucepan or in the microwave.
In a bowl, combine the grated biscuit with the melted butter and mix well.
Divide the mixture into 6 hoops or tartlet molds about 10 cm in diameter and press to form the base and the walls.
Transfer the tartlets to the refrigerator to freeze.

For filling
Put the dulce de leche, the honey with truffle oil and the salt flower in a bowl and mix until smooth.

For whipped cream
Beat the iced cream, icing sugar and vanilla extract with an egg beater until a light cream is created.

To set up
Fill the tartlets with the filling mixture and then place the sliced ​​bananas after first mixing them with the lemon juice. Put a tablespoon of whipped cream on top of each tartlet and finish with grated couverture.