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!
Banana and Chocolate Tart
- Total Time: 1 hour 45 minutes
- Yield: 1 tart 1x
Description
This Banana and Chocolate Tart combines a light, buttery pastry with a rich chocolate filling and caramelized bananas, making it an irresistible afternoon snack.
Ingredients
- 140g dark chocolate, chopped
- 113g butter, chopped
- 1 large egg
- 3 large egg yolks
- 2 tbsp sugar
- 2 bananas, peeled and sliced
- 2 tbsp butter
- 1 tsp instant coffee
- Pastry dough (made with icing sugar instead of caster sugar)
Instructions
- Prepare the pastry dough by substituting icing sugar for caster sugar for a lighter consistency. Chill the dough in the fridge for at least an hour before rolling it out to prevent it from breaking.
- Preheat your oven to 180°C (350°F).
- Roll out the chilled pastry dough and line a tart tin with it. Trim the edges and prick the base with a fork. Blind bake the pastry for 15 minutes until lightly golden.
- For the chocolate filling, melt 113g butter and 140g dark chocolate together over a bain marie (a heatproof bowl over a pot of boiling water).
- In a separate bowl, whisk together 1 large egg, 3 large egg yolks, and 2 tbsp sugar until pale and slightly thickened.
- Gradually fold the melted chocolate mixture into the egg mixture until well combined.
- For the bananas, melt 2 tbsp butter in a frying pan over medium heat. Add 2 sliced bananas, 2 tbsp sugar, and 1 tsp instant coffee. Cook until the bananas are caramelized and the coffee is dissolved.
- Pour the chocolate filling into the baked pastry shell, then arrange the caramelized bananas on top.
- Bake the tart in the preheated oven for 12-15 minutes, or until the chocolate filling is just set.
- Allow the tart to cool slightly before serving.
Notes
Chill the pastry dough for at least an hour to prevent it from breaking when rolling out. Use icing sugar in the dough for a lighter texture. The tart is best served slightly warm. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 25
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 80
