Ingredients
Scale
- The filling:
- Chocolate:
- 140g dark chocolate chopped
- 113g butter chopped
- 1 large egg
- 3 large egg yolks
- 2 tbsp sugar
- Bananas:
- 2 bananas peeled and sliced
- 2 tbsp sugar2 tbsp butter1 tsp instant coffee
- Pastry:
- g plain flour
- g icing sugar
- g unsalted butter, slightly softened and chopped
- tbps cold water
- pinch of salt
Instructions
- Chocolate:
- 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
- Banana:
- 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
- Pastry:
- 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!
- Category: Dessert