Banana and chocolate is simply the best combination in desserts to my taste. There’s nothing I love more than dipping banana slices in warm melted chocolate – it’s the easiest dessert you can make, and everyone loves it.
This chocolate and banana tart is made of a short crust pastry, dark chocolate cream, caramelized bananas and cinnamon whipped cream. It’s so delicious and even though it take some time to make – it’s worth every single minute of preparation.
Chocolate and Banana Tart with Cinnamon Whipped Cream
24 cm round tart pan or 10-12 mini 7c m tartelettes
For short crust pastry:
150 grams all-purpose flour
100 grams cold butter, cut into cubes
40 grams icing sugar
Pinch of salt
1/2 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold milk (as needed)
Dark chocolate cream:
125 grams dark chocolate, 60% cocoa solids
125 ml. heavy cream
Pinch of salt
6-7 large ripe bananas
50 grams sugar
1/2 tsp. vanilla extract
juice of 1/2 lemon
20 grams butter
For cinnamon cream:
375 ml. heavy cream
6 grams ground cinnamon
25 grams icing sugar
1 tsp. cream stabilizer or instant vanilla pudding mix
1 banana, cut into 1/2 cm thick slices
3-4 tbsp. sugar
some cookie crumble
- In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the tartelette molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
- Bake for about 10-12 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.
- Cool completely at room temperature.
Dark chocolate filling:
- chop the chocolate and put in a bowl.
- Add heavy cream and salt and solvents together in the microwave or over double-boiler, until everything is melted and mixture is smooth.
- Fill the tartelettes with a thin layer of chocolate truffle. Cool for about 30 minutes in the refrigerator to set.
- Peel the bananas and cut into 1/2 cm thick slices.
- In a large skillet put sugar and form caramel.
- When the caramel is amber in color add bananas, vanilla, lemon and butter.
- Reduce the heat to medium and cook the bananas in the caramel for 3-4 minutes or until the slices are slightly softened.
- Cool completely.
- Put about 1-2 tbsp. caramelized bananas on top of chocolate ganache.
- In a bowl of a mixer with a whipping-attachment put cream, cinnamon, powdered sugar and stabilizer and whip on high speed until you get a very stable cream.
- Transfer the cream into a piping bag with serrated piping tip and drizzle small “flowers” on top of each tartelette.
- Cut the banana into 1/2 cm thick slices and put on a heat resistant surface or plate.
- Sprinkle a little sugar and burn using a blowtorch until sugar caramelizes.
- Cool completely before you placing on tarteletts.
- Sprinkle with crumble and serve.
- Keep the tartelettes in a closed container in the refrigerator for up to 3-4 days.
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