The other day I was browsing a lovely blog called Citrus and Candy and noticed her warm chocolate and banana tart. I adapted the recipe and changed it a bit – mainly because I didn’t have a lot of the ingredients! I bought this really cool rectangular tart tray, and I have had it for months and never used it. It is another tray from Cynthia Barcomis awesome collection.
The pastry is slightly different to the normal shortcrust sweet pasty I use. This time I use icing sugar (powdered sugar) instead of caster sugar and it really gives a MUCH lighter consistency, which I prefer in a dessert. As it is a bit less elastic, I would definitely recommend leaving it in the fridge for at least an hour. Otherwise it will get too hot and will just break when you try and place it in the tray.
I am finding taking photos after work more and MORE challenging, because the light is fading quicker. I hope this hasn’t effected the photos!
140g dark chocolate chopped
113g butter chopped
1 large egg
3 large egg yolks
2 tbsp sugar
1. Melt the butter and chocolate together over a bain marie (pot of boiliing water with heat proof bowl over it and chocolate and butter inside)2. In a separate bowl mix the eggs and sugar together with a whisk – gently3. Allow the chocolate to cool slighty and mix in the egg and sugar mixture carefully
2 bananas peeled and sliced
2 tbsp sugar2 tbsp butter1 tsp instant coffee
1. Add the butter to a non stick frying pan and allow to melt2. Place the slices of banana inside as well as the sugar and instant coffee and allow to fry and caramelize.3. Place into the bottom of the pastry (once pre-cooked) and pour the chocolate over it.
250g plain flour
100g icing sugar
100g unsalted butter, slightly softened and chopped
2 tbps cold water
pinch of salt
1. Preheat the oven to around 180°C 2. Sieve the flour and icing sugar into one bowl and mix thoroughly with a wooden spoon3. Add the butter and use your finger tips to mix in the butter until it forms bread crumb like consistency4. Add the cold water and mix all the ingredients together thoroughly until a ball of dough forms5. Refridgerate for 2 hours – then roll out into a dough that fits your pie tray – about half a cm thick
6. Line your tray with baking paper ( so the pastry easier to remove once cooked) and line this with pastry – cut the edges or excess off to neaten) and place baking beans (to weigh down the pastry) on top.7. Bake for about 15 minutes in the oven8. After 15 minutes, add the banana onto the pastry and pour the chocolate mix on top – you may have too much… so don’t just pour it in, be aware of the volume of your tin.9. Cook for another 11 minutes – the middle should still be wobbly10. ENJOY!