Caramelized Banana Chocolate Tart

For the first time in my blog´s history, here is a recipe which uses bananas not in batter, but in filling. This recipe for Caramelized Banana Chocolate Tart is the first one out of two recipes I have prepared for you. And what´s so special about it? It´s so easy and yet, it tastes amazing. Of course, dough is (kneaded) shortcrust pastry and filling is basically made only from bananas. To be more specific, bananas are coated with “caramel” mixture. But no worries, you will not need to spend an eternity in the kitchen making caramel. For this recipe you will only need to melt down sugar in butter and voilà, you get „caramel“. Easy peasy. Then you just pour the tart with dark chocolate ganache and you will get the tart, that tastes exactly like banana in chocolate. Success guaranteed.

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Caramelized Banana Chocolate Tart

Prep Time

45 mins

Cook Time

20 mins

Total Time

1 hrs 5 mins

 

Simple tart with caramelized banana filling and dark chocolate ganache

Servings: 8 - 12 pieces

Ingredients

• Dough:
• 250 g all-purpose flour
• 125 g butter
• 75 g icing sugar
• 1 egg
• A pinch of salt
• 30 ml cold water
• Banana filling:
• 10 g butter
• 30 g crystal sugar
• 3 bananas
• Ganache:
• 150 g dark chocolate
• 150 ml whipping cream
• 1 tsp vanilla extract
• 45 g butter

Instructions

1. Dough:
2. Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for an hour.
3. Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
4. Bake 15 - 20 minutes on 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume, leave it cool.
5. Filling:
6. Melt butter on medium heat.
7. Add sugar. Let sugar melt while stirring constantly until you get mixture that resembles to caramel.
8. Peel bananas and cut them into rounds.
9. Add cutted bananas into mixture. Stir well so bananas are covered with mixture.
10. Set it aside and put banana filling on cooled dough.
11. Put tart in a refrigerator for about 30 minutes and let it get firm.
12. Ganache:
13. Melt chocolate in water bath.
14. Incorporate whipping cream, vanilla extract and then butter into melted chocolate.
15. Pour it on the filling and put it in the refrigerator again, preferably over night.

Recipe Notes

baking pan - 25 cm

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