Author Notes
I like to think in this recipe as the last bite of chocolate before citric and berry storms. I tried hard to think in another recipe but winter, in my mind, is synonym of cocoa and the needing for chocolate goes away just after Easter.
This tart was inspired by a similar tart sold in a fancy bakery in Brazil. They don’t share the recipe and I had to build it by myself. Just the crust is an old Nestlé recipe for paté sable and I turned it into a chocolate dough.
What I like in this recipe is you can make everything in advance and assembly the pies on the day you are going to serve them. It consists in four easy steps that, when put together, seems like a lot of work and results in a very impressive dessert.
Finally, I developed this recipe for my family (4 people). It gives you 4 servings and no leftovers. I really like to diversify and, besides that, I don’t waste time, money, ingredients and can save a bit on calories by making the right portion. But if you have a bigger family you can easily double the ingredients. Hope you all like it! —Give Me Flour
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Ingredients
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4 tablespoons
butter, room temperature
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1/4 cup
sugar (for dough)
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1
egg yolk (for dough)
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3/4 cup
all-purpose flour
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2 tablespoons
cocoa powder
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2
ripe bananas, chopped
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1/4 cup
light brown sugar
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1
cinnamon stick
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1/2 cup
milk
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1 tablespoon
sugar (for pastry cream)
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1 tablespoon
corn starch
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1
egg yolk (for pastry cream)
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1 teaspoon
vanilla extract
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1 tablespoon
butter (for pastry cream)
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2 ounces
milk or semi-sweet chocolate chopped
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1/3 cup
heavy cream
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1 tablespoon
light corn syrup or honey
Directions
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Make dough:
Sift together flour and cocoa powder. Cream the butter and sugar until pale in color. Add egg yolk and mix well. Mix dry ingredients by hand, carefully, until everything comes together. Don’t overwork the dough. Cover with film roll and set on the fridge for 15 minutes.
Graze 4 4-inch tart pan or use non-stick ones. Divide the dough in 4 pieces and spread each one evenly on the bottom and sides of the pan.
Heat the oven to 325?F. Cover the pans with parchment paper and fill them with beans.
Bake for 10 minutes, take off the beans and bake for 8-10 more minutes. Let it cool for 10 minutes and unmold.
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Make banana filling
Mix banana, light brown sugar and cinnamon in a saucepan and cook stirring constantly until starting to boil. Turn heat off and let it cool before using.
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Make pastry cream:
Boil milk in a small saucepan. Meanwhile mix together in another bowl egg yolk, sugar and corn starch. Pour the milk into the egg mixture gradually. Return the mixture to the pan and cook until thick stirring constantly. Turn of the heat, add vanilla extract and butter.
Stir well to incorporate the butter. Cover with film roll touching the cream surface. It avoids any undesirable crust to form on top of the cream. Let it cool completely before using.
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Making ganache
Using a microwave or a small saucepan, boil the cream. Add chocolate and light corn syrup and let it aside for 5 minutes or until the chocolate gets melted. Mix until incorporated. Tip: don’t over mix the ganache to avoid bubble and to get an even frosting. Use right away or keep on the fridge. Warm it again before using.
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Assembling tarts:
Cover the bottom of each baked crust with banana filling and pour a full tbsp of pastry cream over it. Pour ganache over the pastry cream turning slightly the crust around to get a flat frosting.
Set on the fridge for at least two hours before serving.
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