1tbsp egg white powder
2cl 36% whipping cream
7 egg yolks
1 vanilla bean
1 vanilla bean
105g powdered sugar
Orange pastry cream
Zest of 2 oranges
1oz corn starch
Hydrate the whites with the powder and whip with sugar to full volume. Pipe into pam-sprayed ramekins and bake in a water bath at 220F for 15 minutes. Portion using a ring cutter.
Bring the cream, half the sugar and the vanilla seeds to the boil. Slowly add the yolks without allowing them to cook, as well as half the sugar.
Make the caramel by heating 128g of sugar to medium-dark amber. In a separate pan prepare the custard by heating the milk, sugar and the vanilla. When cool add the eggs and the yolks and strain. Pour the caramel into the bottom of a ramekin and add the custard. Bake in a water bath at 250F for 10-15 minutes or until set.
Mix the dry ingredients with the butter. Add the egg and knead. Roll out thinly and add to a tart shell.
Orange Pastry Cream
Boil the cream, half the sugar, and zest. Whisk together the eggs, cornstarch and the rest of the sugar. Add the hot liquid to the mixture and bring back to a boil. Whisk in the butter. When chilled top with banana, sprinkled with sugar and caramelized with a blowtorch.
Make a dough with the flour, vinegar, salt, water and second butter. Leave to rest and fold the dough 4 times, making 3 folds each time using 400g of the butter. Dust in sugar and caramelize in a 375F oven until golden.
Place a small amount of orange pastry cream into the bottom of the tart. Thinly slice bananas and fan across the tart and caramel with a blowtorch and sugar in the raw. Place the crème caramel next to the tart and garnish with pecans. Scoop a small scoop of caramel ice cream next to the crème caramel. Place a dollop of caramel pastry cream next to the tart and place the puff pastry into the pastry cream.