Banana Blossom Tartlets Recipe with Calamansi Gel

Preparation Overview

Prepare the pastry first so it has enough time to rest. While the tart shells are baking, cook the banana blossom filling until it is moist but no longer watery.

Make the calamansi gel and crispy shallots separately. Keep all four components apart until shortly before serving so the tart shells remain crisp.

Method

1. Prepare the banana blossom Remove the dark, tough outer leaves until you reach the tender, pale inner section. Cut the blossom in half and remove any hard central stem. Slice the tender portion very finely. Combine the water, vinegar and salt in a large bowl. Immediately place the sliced banana blossom into the liquid to prevent discolouration and reduce its natural bitterness. Soak for 20 minutes. Drain, rinse thoroughly and squeeze out as much liquid as possible.

2. Make the tart pastry Place the flour and salt in a mixing bowl. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Work quickly so the butter remains cold. Add the egg and 20 ml of ice water. Mix gently until the dough begins to come together. Add the remaining water only when necessary. Shape the dough into a flat disc, wrap it and refrigerate for 30 minutes.

3. Shape and bake the tart shells Preheat the oven to 180°C conventional or 170°C fan. Roll the chilled pastry to approximately 2 mm thick on a lightly floured surface. Cut circles slightly larger than your mini tartlet moulds. Press the pastry carefully into each mould without stretching it. Trim the edges and prick the bases lightly with a fork. Chill the lined moulds for another 10 minutes. Line each shell with a small piece of baking paper and fill with baking beans or uncooked rice. Bake for 10 minutes. Remove the paper and weights, then bake for another 5–7 minutes until golden and crisp. Allow the shells to cool completely before removing them from the moulds.

4. Cook the banana blossom filling Heat the oil in a wide frying pan over medium heat. Add the shallots and cook for 4–5 minutes until soft. Add the garlic and ginger and cook for another minute. Add the drained banana blossom. Cook for 6–8 minutes, stirring regularly, until it begins to soften. Pour in the coconut milk. Add the fish sauce, sugar and black pepper. Reduce the heat and simmer for 12–15 minutes, stirring occasionally. Continue cooking until the banana blossom is tender and the coconut milk has reduced enough to coat the filling. The mixture should hold together when spooned and should not release liquid into the tart shells. Remove from the heat and stir in the calamansi juice. Taste and adjust the seasoning only after adding the juice and fish sauce. Cool completely.

5. Make the calamansi gel Combine the calamansi juice, water, sugar, agar powder and salt in a small saucepan. Whisk continuously and bring the mixture to a full boil. Cook for 1 minute to activate the agar. Pour into a shallow container and refrigerate until completely set. Transfer the set mixture to a blender and blend until smooth and glossy. Add a few drops of water only when necessary. Place the gel in a small piping bag or squeeze bottle.

6. Make the crispy shallots Place the sliced shallots and oil in a small saucepan while the oil is still cold. Cook over medium-low heat, stirring regularly. Frying them gradually helps the shallots cook evenly. When the shallots become light golden, remove them immediately using a slotted spoon. They will continue to darken after leaving the oil. Drain on kitchen paper and season lightly with salt. Reserve the shallot oil for stir-fries, sauces or dressings.

7. Assemble the tartlets Place approximately 12–15 g of banana blossom filling into each tart shell. Pipe two or three small dots of calamansi gel over the filling. Finish with a generous pinch of crispy shallots. Serve immediately, or hold in a cool, dry place for no longer than two hours.