Bananarama : Double Chocolate Banana Tart

22 Mar

The books that I ordered from Amazon arrived 2 weeks ago. One of them was “Around My French Table” by Dorie Greenspan. As I was flipping thru’ the book, a few recipes caught my attention and one of them was the double chocolate banana tart.

So I decided to make the tart last weekend.

Whole Tart :

 

 

 

 

 

 

 

 

Half Tart :

 

 

 

 

 

 

 

 

To make a 9″ to 9-1/2″ chocolate tart shell, you need :

  • 1-1/4 cups plain flour
  • 1/4 cup cocoa powder (valrhona preferred)
  • 1/4 cup confectioners’ sugar
  • 1/4 tsp salt
  • 9 tbls cold unsalted butter (cut into small pieces)
  • 1 large yolk

Method :

  1. Add flour, confectioners’ sugar and salt in a food processor and mix the dry ingredients well by pulsing a few times. Add cold butter to the flour mixture and pulse until the butter is cut in coarsely. At this stage, you may have some pieces the size of peas.
  2. Add yolk to the flour mixture a little at a time, pulsing after each addition. After all the yolk has been added, process in long pulse until all ingredients are well-blended.
  3. Gather the dough into a ball and flatten it into a disk, wrap it with cling wrap and chill it for a couple of hours.
  4. Take the dough out from the fridge and roll it out evenly between sheets of wax paper or plastic wrap. Turn the dough over frequently and lifting the wax paper or plastic often so that it does not roll into the dough and form creases. Roll the dough until it is 1/4 “- thick and at least 12” in diameter.
  5. Fit the dough into a well-battered tart pan. Trim off excess dough and prick the crust all over and freeze for at least 30 minutes, preferably longer, before baking. (I would recommend that you freeze the crust overnight)
  6. Bake the frozen crust at 190C for 25-30 mins or until cook.
  7. Transfer the tart shell to a cooling rack and allow the crust to cool before filling it up.

While cooling or baking the tart, you can prepare the caramelized bananas filling. Side view of the tart with the caramelized bananas :



 

 

 

 

 

 

To make the caramelized bananas, you need :

  • 1 ripe but firm banana
  • Fresh Lemon Juice
  • 1-1/2 tbls unsalted butter
  • 3-1/2 tbls sugar

Method :

  1. Cut the banana into 1/8″-thick slices and toss them with lemon juice to prevent them from blackening.
  2. In a large skillet (non-stick preferred), over high heat, toss in the butter. When the butter melts and starts to bubble, add the sliced bananas. Make sure that they are coated with butter.
  3. Sprinkle the sugar over the butter-coated bananas and cook, turning, until they are golden and caramel-coated on both sides.
  4. Transfer the caramelized bananas to a plate lined with parchment paper and pat them gently on both sides with paper towels to remove any excess butter. Cool to room temperature.

To make the bittersweet ganache, you need :

  • 1/2 pound bittersweet chocolate, finely chopped
  • 1 cup plus 2 tbls heavy cream
  • 4 tbls (1/2 stick) unsalted butter cut into 4 pieces, room temperature

Method :

  1. Put the chocolate in a heatproof bowl.
  2. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Gently stir the chocolate and cream together using a whisk or spatula until the ganache is smooth and shiny.
  3. Stir in the butter, piece by piece.
  4. Arrange the caramelized bananas in an even layer over the bottom of the crust, then pour over the ganache.
  5. Place the tart in the fridge for 30 mins to an hour to set the ganache.

To make the banana topping, you need :

  • 1/2 cup apricot jam, strained
  • 2-3 ripe but firm bananas
  • Fresh lemon juice

Method :

  1. Bring the apricot jam to a boil in a saucepan.
  2. Peel the bananas and cut them in 1/4″-thick slant slices. Toss them lightly with a little  lemon juice, making sure that the sliced bananas are not too wet.
  3. Arrange the bananas slices in concentric circles over the top of the tart, starting from the outer edge and slightly overlap the slices in a circle. Continue building concentric circles, having each circle slightly overlap its neighbour.
  4. Brush the bananas with a thick coating of hot jam, glazing them evenly.
  5. Allow the glaze to cool and set.

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2 Responses to “Bananarama : Double Chocolate Banana Tart”

  1. Clare @ Mrs Multitasker March 22, 2011 at 4:15 pm #

    Yay you have a blog! =) =) =) I hope I’m the first one to comment =) This looks fantastic… I am definitely going to try it sometime.

    • Constance March 23, 2011 at 2:01 pm #

      Mrs Multitasker : Yes, you are the first to comment! The tart is really yummy and I think it is great for party. Lucky I have people to help me finish cos too big for just me and husband. 🙂

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