Satsuma Dark Chocolate Tart

So it's November? It seems like just yesterday I was making my yearly list of resolutions and all that jazz and BAM — we're back in the holidays! Now that Halloween is out of the way, we can focus on Christmas. And trust me, I've been feeling the Christmas spirit for weeks now. (#MariahCarey) Yeah, I know I'm just a little bit premature, but Christmas is my favorite thing ever and we all know that Thanksgiving is just Christmas Lite, so I will listen to all of the Destiny's Child Christmas I want. 

Alas, y'all probably all think I'm crazy for pulling out the peppermint extract this early, so I'll give into November-ness for now. (Three weeks from now, that'll be a different story. You've been warned.) Aside from Thanksgiving and all of pre-Christmas hype, November is pretty damn great. The nights are darker, the air is considerably colder, I can wear scarves and coats without sweating to death. 

Here in Louisiana, November is also pretty damn great considering that the local satsuma trees are bursting with fruits just reaching maximum deliciousness. In case you're unfamiliar with satsumas, they're a deliciously petite citrus with an easy peel, much like a tangerine. Satsumas are native to Japan, but have made their way stateside via California and the Gulf Coast. 

Though they've got pretty great snacking potential, satsumas are perfect for baking. Last year, I made a satsuma yogurt cake that's as simple as it is delicious. This year, I wanted to try something a little bit different. After juggling between a few crazy options, I settled on a classic chocolate tart, but infused it with Bayou Rum's new satsuma blend and ensured that there would be plenty of zest action going on. Encased in a gingersnap crust and topped with a satsuma and black pepper whipped cream, this tart is perfectly balanced between rich and chocolatey, and sweet and well, tart. 

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Satsuma Dark Chocolate Tart

(recipe adapted from smitten kitchen)

for the gingersnap crust: 

• 8 ounces gingersnap cookies, processed into fine crumbs 
• 1/2 stick unsalted butter, melted

for the chocolate filling:

• 12 oz. bittersweet chocolate, chopped into chunks
• 1 cup heavy cream 
• 2 large egg yolks
• 1 large egg
• 1/4 cup sugar 
• 1 tablespoon all purpose flour
• 1/8 tsp. black pepper
• pinch of salt
• 1/4 tsp. cinnamon 
• 2 tsp. satsuma zest
• 3 tablespoons Bayou satsuma rum 

for the satsuma whipped cream: 

• 1 cup heavy cream
• 2 satsumas, juiced and zested
• 1/2 tsp. vanilla extract
• pinch of black pepper
• sugar, to taste

Directions: 

In a medium bowl, combine the melted butter and crushed gingersnaps well. Press the crust mixture into the bottom and sides of the tart pan. Set aside.

In a saucepan, cook the chocolate and heavy cream over low heat. Once the chocolate hasmelted and combined to form a ganache, remove from heat. In a separate bowl, whisk together the eggs, sugar, flour, pepper, salt, and cinnamon until combined. Gradually add the chocolate mixture, whisking to ensure that the eggs won't cook. Once the chocolate mixture is fully combined with the egg mixture, add the satsuma zest and rum. Pour filling into the prepared crust and bake for 30 minutes at 325. Once done, remove from the oven, cool in the pan for 20 minutes, then remove from the tart pan and serve at room temperature. 

To make the whipped cream, combine all ingredients and mix until soft peaks form. 

Bananas Foster Tiramisu

By the time you're reading this I'll either be either in or en route to New York City. Yes, I actually survived midterms and I'm finally on the fall break (!!!) I've been daydreaming of for weeks. I've got a crazy busy weekend planned, but I'll be recapping my trip once I get back next week. In the meantime, I wanted to round out this hectic with something extra sweet and special.

It's been a few weeks since the last installment in my Eating New Orleans series, so I'm tackling one of the most traditional local flavors today. Yep, you guessed it (or you know, you just read the title to this blog post): today is all about Bananas Foster. 

Bananas Foster was created in 1951 at the famed Brennan's in New Orleans' French Quarter, but has since gained status as New Orleans' unofficial dessert. And for good reason too, it's freaking delicious. Butter and brown sugar are melted down with sliced bananas and caramelized for a hot second, before rum and banana liqueur are added, flambéd tableside and served warm with vanilla ice cream. 

Bananas Foster is so simple that I knew I had to dress it up somehow for y'all, so the Bananas Foster Tiramisu was born. Rounds of moist banana bread are soaked in a brown sugar and rum mixture before being topped with a creamy banana mascarpone filling. On top of that goes a layer of bananas foster, then more filling. I topped my little tiramisus off with a banana chip dust and some bruléed bananas, because, let's face it, I'm always looking for a way to wreak havoc upon my kitchen with a blow torch. It only took one bite before I knew this one was a keeper; there's so many different textures going on that I was totally having a mouth party for a (couple) hot second(s). Creamy, chewy, moist, crunchy... it's all there. 

Even my parents, who resent the amount of sugar I bring into this house, were obsessed. I made my mom try them at 10am and the sound that left her mouth after a single taste totally sealed the deal. According to Ellen (hi mom!), these are one of the best desserts I've ever made. What more approval could I ask for?  

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Bananas Foster Tiramisu

Filling:

• 250g mascarpone
• 1 1/4 cups heavy whipping cream
• 4 tablespoons creme de banane
• 1 tsp. vanilla extract
• 1 banana, mashed
• 1 tablespoon instant banana pudding (just the powder, not the prepared pudding)

Soak:

• 2 tablespoons dark brown sugar
• 2 tablespoons confectioners' sugar 
• 2 tablespoons dark rum
• 1/3 cup boiling water

Bananas Foster:

• 1/2 stick butter
• 1/4 cup dark brown sugar
• 2 ripe bananas, peeled and sliced 
• 2 tablespoons dark rum

Extras: 

• 1 loaf of banana bread (homemade or store-bought)
• bananas, for garnish

Cut out banana bread in circles the size of your serving glass, about 1/2-inch thick. Place in the bottom of glasses. 

To make the soak, mix together the brown sugar, confectioners' sugar, rum, and boiling water until smooth. Using a pastry brush, evenly distribute the mixture over banana bread pieces until soaked through. 

In the bowl of an electric mixer fitted with the whisk attachment, make the filling by mixing together the heavy cream, mascarpone, mashed banana, and pudding mix on low to combine. Increase the mixer to high speed and whip until thickened. Layer on top of the banana bread. 

To make the bananas foster, heat the butter over medium heat until melted. Once melted, add the brown sugar and stir until combined. Add in the banana slices and cook until caramelized. Remove from heat and mix in rum. Using a long lighter, flambe the mixture until the rum cooks away. Layer on top of the mascarpone filling, before repeating this step with more filling. 

Chill and serve.