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Banana and Chocolate Tart

  • Author: Trisha Jones


  • 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


  1. Chocolate:
  2. 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)
  3. In a separate bowl mix the eggs and sugar together with a whisk – gently
  4. Allow the chocolate to cool slighty and mix in the egg and sugar mixture carefully
  5. Banana:
  6. Add the butter to a non stick frying pan and allow to melt
  7. Place the slices of banana inside as well as the sugar and instant coffee and allow to fry and caramelize
  8. Place into the bottom of the pastry (once pre-cooked) and pour the chocolate over it
  9. Pastry:
  10. Preheat the oven to around 180°C
  11. Sieve the flour and icing sugar into one bowl and mix thoroughly with a wooden spoon
  12. Add the butter and use your finger tips to mix in the butter until it forms bread crumb like consistency
  13. Add the cold water and mix all the ingredients together thoroughly until a ball of dough forms.
  14. Refridgerate for 2 hours – then roll out into a dough that fits your pie tray – about half a cm thick
  15. 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.
  16. Bake for about 15 minutes in the oven
  17. 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.
  18. Cook for another 11 minutes – the middle should still be wobbly – ENJOY!
  • Category: Dessert
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