Chocolate-Coated Banana Tart

Saint Pierre
May 26
2 min read

Whether you're looking to unwind or enjoy a moment of self-indulgence, this Chocolate-Coated Banana Tart by Chef Emmanuel Stroobant is a satisfying way to add a little extra joy to your day. Because every woman deserves a delicious dose of sweetness!

INGREDIENTS

Pâte à tarte (tart dough) 1

Ripe bananas 4

Dark chocolate 125g

For Crème Pâtissèrie

Castor sugar 50g

Egg yolks 3

Cornflour (cornstarch) 2 tbsp

Milk 250ml

Butter 2 tbsp

For Páte À Tarte

INGREDIENTS

Plain (all-purpose) flour 250g

Butter 125g, softened

Sugar 50g

Egg 1

METHOD

In a blender, mix flour and butter for 5-6 minutes before adding sugar and egg. Remove dough and knead into a ball.
Wrap dough with cling film and let it rest for 1 hour. Pre-shape dough by flattening it a little before putting into the refrigerator.

For Chocolate-Coated Banana Tart

METHOD

Lay tart mould with a thin piece of dough. Top with aluminium foil and place rice on top to keep dough from rising when baking. Place in a preheated oven at 175°C for 20-25 minutes. Remove from oven, discard rice and set aside.
Beat sugar and egg yolks until creamy. Add cornflour and continue beating. Set aside.
Bring milk to the boil. Pour boiling milk, while stirring, into egg mixture. Return mixture to the pot and keep it just below boiling point. Stir constantly until the first bubble appears. This means the temperature is almost 100°C.
Pour the hot mixture into a chilled container to stop the cooking process. To cool it down further, add butter. The butter will melt and be incorporated into the crème pâtissèrie. Put mixture back into the refrigerator to solidify.
Peel bananas and cut into chunks. Melt dark chocolate in the microwave or in a bain-marie and coat bananas.

FINISHING

Pour crème pâtissèrie into the tart mould until it is about 1.5-cm high. Place chocolate-coated bananas vertically on the crème pâtissèrie. Refrigerate to harden chocolate. Dust with icing sugar before serving.

View the recipe in issue 1 of our quarterly food and beverage e-magazine here.