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These little tarts pair a crisp shortbread shell with a layer of ripe banana and dulce de leche. Each one is crowned with a smooth caramel mousse dome that glitters under a coat of gold mirror glaze. Think of them as a banoffee-style dessert dressed up for a celebration.
The mousse comes together quickly, so weigh everything before you start. Whip the cream only to soft peaks. You want it slightly pourable so it flows evenly into the dome moulds and settles without air pockets. Freezing the domes overnight is what makes the finish work. A frozen dome releases cleanly from the silicone and holds its shape while you pour the glaze over and lift it into the tart.
Three Polen Food Oceania products make this recipe simple. Vizyon Neutral Charlotte Powder, mixed with water and stirred through the whipped cream, gives the mousse the structure to hold a clean dome. Vizyon Caramel Concentrated Pastry Paste adds caramel colour and flavour in a small dose, and you can adjust it to taste. Vizyon Gold Glamour Mirror Glaze is ready to use, so a good shake is all it needs before it goes over the domes and gives them their shimmer.
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