The classic combination of chocolate & banana – this chocolate banana tart recipe is guaranteed to satisfy any chocolate craving!
This week’s recipe is a chocolate banana tart.
I’m not usually a huge fan of chocolate desserts, as they are often very heavy and very sweet.
Is this tart lighter then?
No.
And despite this I really like it!
I think it’s because of the bananas. They cut through the sweetness of the chocolate ganache and help balance the tart out.
The bananas complement chocolate so well, but you could also leave them out if you want something more intense.
For my version of the chocolate banana tart, I replaced the traditional sweet shortcrust pastry with a chocolate crust – more chocolate can’t hurt!
This recipe is pretty simple and has 3 components:
- A sweet chocolate shortcrust pastry
- Sliced bananas
- A black chocolate ganache
Tips & Tricks
#1 Only use one layer of bananas. By adding a second layer or stacking the bananas, the banana slices might stick out of the chocolate ganache. The tart will of course still be delicious, but not as pretty:-) I would therefore recommend to use just one layer but to slice them thicker for more bananas (3-4mm, or 0.1-0.2 inches). Mine were too thin!
#2 The ganache sets quickly. Do not adjust the ganache once poured into the crust. It will leave a mark and make it look uneven.
Source: Rock The Bretzel
Chocolate banana tart
The classic combination of chocolate banana – this chocolate banana tart recipe is guaranteed to satisfy any chocolate craving!
For the sweet shortcrust pastry:
- 95 g (1 cup) icing sugar
- 30 g (1/4 cup) ground almonds
- 150 g (1 1/2 stick) soft butter
- a pinch of salt
- 1 vanilla sugar packet (or 1 tsp vanilla extract)
- 1 egg
- 225 g (1 1/2 cup) flour
- 15 g (2 tbsp) powdered cocoa
For the chocolate ganache:
- 270 g (1 1/2 cup) dark chocolate
- 3 dl (1 1/4 cup) full-fat cream
- 30 g (1.5 tbsp) honey (or glucose)
- 80 g (1/3 cup) of butter
- 1-2 bananas
For the sweet shortcrust pastry:
- Mix the sifted icing sugar, the powdered almonds, the butter, vanilla sugar and salt. The end texture should be uniform. Add the egg and continue to mix until the egg is fully mixed in. Sift the flour and cocoa and add to the mix.
- Form a dough and then place in the fridge for at least 2h.
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Preheat the oven at 170°C (335F).
- Roll out the dough to about 2mm thickness and place in the tart tin. Prick some holes into it to prevent it from puffing up and place in the fridge for 30 min.
- Blind bake the tart: Line the dough with a large piece of baking paper and fill the baking paper-lined crust with pie weights, dried beans or uncooked rice. Make sure the weights cover the entire bottom of the crust. Bake the lined crust until dry, about 15 minutes. Set aside and let the crust cool on a wire rack for at least 30min. (the wire rack allows air to circulate)
For the chocolate ganache:
- Bring the cream and honey to the boil. In a separate bowl, break the chocolate into small pieces, then gently melt it in the microwave or in a bain-marie.
- Pour the cream over the chocolate in 3 times, mixing gently, without adding any air that will lead to bubbles. Add the butter and mix. The ganache should be smooth and even.
Assembling the tart:
- Cut the banana into thin slices and place them on the bottom of the shortcrust pastry. Only use one layer of bananas or they will stick out from the ganache – they should not be visible!
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Pour the still hot ganache over the bananas, let cool at room temperature and then put in the fridge for 1-2h to set.
For a 22cm tart tin (8.5 inches)