Chocolate Banana and Caramel Tart

Ingredients

• 122 g Unsalted butter (Softened, ideally at room temperature)
• 150 g Type 45 flour (Sift with cocoa)
• 60 g Powdered sugar
• 15 g Unsweetened cocoa powder (Sift with flour)
• 30 g Egg (Beaten egg (about ½ egg))
• 1 pinch Salt
• 40 g Liquid glucose (For the caramel)
• 80 g Granulated sugar
• 2 g Gelatin sheet (About 1 sheet (2 g))
• 50 g Unsalted butter (For the caramel cream)
• 540 g Whole milk cream (30% fat) (165 g for the caramel + 375 g for the ganache)
• 312.5 g 64% dark chocolate (Cut into pieces)
• 100 g Fresh bananas (About 1 small banana, cut into pieces)

Instructions

1. Soften the butter

   Cut the butter into small cubes and heat it for 10‑15 s in the microwave at medium power until it reaches a paste‑like consistency.

   Time: PT2M

2. Mix butter and powdered sugar

   In a bowl, incorporate the powdered sugar into the softened butter and stir with a spatula until you obtain a homogeneous dough.

   Time: PT5M

3. Add flour, cocoa and egg

   Sift the flour with the cocoa powder, add everything to the butter‑sugar mixture, then pour in the beaten egg. Mix quickly until a dough forms.

   Time: PT5M

4. Chill

   Form a ball, wrap it in plastic wrap and place it in the refrigerator for 1 h 15 min so it firms up.

   Time: PT1H15M

5. Line the tin

   On a lightly floured surface, roll the dough to 3 mm thickness, place it in a 22 cm tart pan, create a rim of about ½ cm and prick the base with a fork.

   Time: PT10M

6. Cool the tart base

   Cover the tart base with plastic wrap and return it to the refrigerator for 45 min.

   Time: PT45M

7. Prepare the small shortbread cookies

   Roll out the remaining dough, cut 5 cm circles, place them on a baking sheet lined with parchment paper, then refrigerate for 45 min.

   Time: PT55M

8. Blind bake

   Preheat the oven to 160 °C. Place baking weights (dry beans or baking beads) on the tart base and on each shortbread. Bake for 15 min, then remove the weights and let cool on a rack.

   Time: PT15M

   Temperature: 160°C

9. Make the caramel cream

   • Heat 165 g of cream until boiling, then set aside. • In a saucepan, melt the glucose with the granulated sugar until you obtain a light blond caramel. • Off the heat, add the hot cream in a stream (watch for splatters) and stir until dissolved. • Let cool to 40 °C. • Soften the gelatin in cold water, squeeze and incorporate it into the caramel. • Add the unsalted butter, stir until fully melted. • Pour the mixture into an 18 cm ring lined with plastic wrap, then place in the freezer for 15 min until firm.

   Time: PT30M

10. Prepare the chocolate‑banana ganache

    • Heat 375 g of cream until it simmers, then remove from heat. • Add the banana pieces and blend with an immersion blender until you obtain a smooth purée. • Pour the hot cream over the chocolate pieces, let rest for 1 min then stir with a spatula until you obtain a glossy ganache.

    Time: PT10M

11. Assemble the tart

    • Pour the ganache into the cooled tart base, smooth the surface and refrigerate for 20 min to set. • Unmold the caramel cream from the ring, remove the film and, using a kitchen torch, lightly warm the edge of the cream. • Place the cream in the centre of the tart, slightly off‑centre. • Arrange the shortbread around the cream, then use a small triangle of parchment paper to create a decorative “corner” with the remaining ganache. • Refrigerate the tart for an additional 20 min before serving.

    Time: PT35M

12. Finishing and serving

    Cut the tart into 8 equal slices, serve chilled. You may add a pinch of fleur de sel or a dusting of cocoa powder on top for decoration.

    Time: PT33M

Nutrition Facts

Calories

693

Protein

8 g

Carbohydrates

80 g

Fat

45 g

Fiber

4 g