Banana + Chocolate = Yum

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J has requested for this recipe.

The Banana Chocolate Tart.

Honestly, not the most sophisticated-looking dessert but the taste of warm, slightly molten chocolate filling with gooey banana slices more than makes up for it.

The original recipe is from Eric Kayser. I changed the recipe a little and made this tart with Pierre Herme’s Sweet Tart Dough, which is my favourite sweet crust recipe. This is definitely an easy, foolproof and ultra-yummy dessert. So far, no one has rejected offers of a second helping, and everyone I served this too, was happy to pack some home!  🙂

 

Sweet Tart Dough, adopted from Desserts by Pierre Herme

– Makes a 10-inch tart

100g unsalted butter, room temperature

1/2 cup confectioner’s sugar, sifted

1/4 cup ground almonds

1/4 tsp salt

1/4 tsp vanilla extract

1 small egg

1 1/4 cup flour

 

1) Using a mixer, beat the butter on low until creamy.

2) Add the sugar, ground almonds, salt, vanilla and egg. Blend on low and scrap the sides of the bowl when needed. Mixture may look curdled but that is okay.

3) With the mixer still on low, mix in the flour in 3 to 4 additions until the mixture comes together in a moist, soft dough. Do NOT overwork the dough.

4) Gather it into a ball. Flatten it gently in between two sheets of cling foil and refridgerate for at least 4 hours (I have chilled it for only 30 minutes before – still tasted great).

5) When it is time to assemble the tart, simply remove from the fridge, roll it out with a bit of flour into a baking pan.

 

Banana-Chocolate Filling, adopted from Eric Kayser’s Sweet and Savoury Tarts

85g dark chocolate

150g butter

3 eggs

200g sugar

75g flour

3 bananas

 

1) Pre-heat the oven at 160 degrees Celsius. Melt the chocolate and butter in a bain-marie.

2) In a bowl, beat the eggs with the sugar. Sift in the flour and mix through.

3) Incorporate the melted chocolate mixture.

4) Pour the mixture into the waiting pastry shell.

5) Peel bananas and cut into 1/4-inch slices. Arrange the slices on top of the chocolate mixture gently.

6) Bake for 40 – 50 minutes. The centre should be a little wobbly.

 

I serve this tart warm with some fridge-cold berries, never with ice-cream. While the creamy hot-cold contrast ice-cream provides is undoubtedly appealing, I feel the tart by itself is sweet and rich enough.

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