Banana and Chocolate tart – perfect for an afternoon snack.
By Trisha Jones
The other day I was browsing a lovely blog called Citrus and Candy and noticed her warm chocolate and banana tart. I adapted the recipe and changed it a bit – mainly because I didn’t have a lot of the ingredients!
The pastry is slightly different from the normal shortcrust sweet pasty I use. This time I use icing sugar (powdered sugar) instead of caster sugar and it really gives a MUCH lighter consistency, which I prefer in a dessert. As it is a bit less elastic, I would definitely recommend leaving it in the fridge for at least an hour. Otherwise it will get too hot and will just break when you try and place it in the tray.
I am finding taking photos after work more and MORE challenging, because the light is fading quicker. I hope this hasn’t effected the photos!
- The filling:
- 140g dark chocolate chopped
- 113g butter chopped
- 1 large egg
- 3 large egg yolks
- 2 tbsp sugar
- 2 bananas peeled and sliced
- 2 tbsp sugar2 tbsp butter1 tsp instant coffee
- g plain flour
- g icing sugar
- g unsalted butter, slightly softened and chopped
- tbps cold water
- pinch of salt
- Melt the butter and chocolate together over a bain marie (pot of boiliing water with heat proof bowl over it and chocolate and butter inside)
- In a separate bowl mix the eggs and sugar together with a whisk – gently
- Allow the chocolate to cool slighty and mix in the egg and sugar mixture carefully
- Add the butter to a non stick frying pan and allow to melt
- Place the slices of banana inside as well as the sugar and instant coffee and allow to fry and caramelize
- Place into the bottom of the pastry (once pre-cooked) and pour the chocolate over it
- Preheat the oven to around 180°C
- Sieve the flour and icing sugar into one bowl and mix thoroughly with a wooden spoon
- Add the butter and use your finger tips to mix in the butter until it forms bread crumb like consistency
- Add the cold water and mix all the ingredients together thoroughly until a ball of dough forms.
- Refridgerate for 2 hours – then roll out into a dough that fits your pie tray – about half a cm thick
- Line your tray with baking paper ( so the pastry is easier to remove once cooked) and line this with pastry – cut the edges or excess off to neaten) and place baking beans (to weigh down the pastry) on top.
- Bake for about 15 minutes in the oven
- After 15 minutes, add the banana onto the pastry and pour the chocolate mix on top – you may have too much… so don’t just pour it in, be aware of the volume of your tin.
- Cook for another 11 minutes – the middle should still be wobbly - ENJOY!