If you like chocolate desserts, this recipe is for you!

 

For my version of the chocolate banana tart, I replaced the traditional sweet shortcrust pastry with a chocolate crust – more chocolate can’t hurt!

 

Actually using chocolate in the crust is perfect here as it complements the chocolate ganache. I add bananas to this recipe because it’s one of my favourite combinations with chocolate but you could also leave them out if you want something more intense.

 

This recipe is pretty simple as it only has 3 components: the chocolate shortcrust pastry, the chocolate ganache and the sliced bananas. Just make sure you prepare it 1h-2h in advance so that it has time to set.

 

Blind baking 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).

 

chocolate tarte shell

Don’t overload the tart with bananas!

Only use one layer of bananas or they will stick out from the ganache – they should not be visible!

 

Chocolate tart pastry with bananas 2Source: Rock The Bretzel

Chocolate banana tart
 
Ingredients
For the sweet shortcrust pastry:
  • 95 g icing sugar
  • 30 g ground almonds
  • 150 g soft butter
  • a pinch of salt
  • 1 vanilla sugar sachet
  • 1 egg
  • 225 g flour
  • 15 g powdered cocoa
For the chocolate ganache:
  • 270 g chocolate
  • 3 dl full-fat cream
  • 30 g honey (or glucose)
  • 80 g butter
  • 1 banana
Instructions
For the sweet shortcrust pastry:
  1. 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.
  2. Form a dough and then place in the fridge for at least 2h.
  3. Preheat the oven at 170°C.
  4. 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.
  5. 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:
  1. 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.
  2. 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:
  1. 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!
  2. Pour the still hot ganache over the bananas, let cool at room temperature and then put in the fridge to set.
Notes
For a 22cm tart tin

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