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Caramelised Banana and Chocolate Tart


  • Salted Cinnamon biscuit:

  • 170g unsalted butter (softened)

  • 225g plain flour

  • Pinch salt (Fleur de Sel, sea salt)

  • 150g castor sugar

  • 3 egg yolks

  • 10g baking powder

  • Pinch cinnamon powder

  • Caramelised Bananas:

  • 3 bananas

  • 100g castor sugar

  • 60ml water

  • Chocolate Mousse:

  • 60ml milk

  • 60ml fresh cream

  • 2 egg yolk

  • 20g castor sugar

  • 190g dark chocolate

  • 200g soft whipped cream

  • Chocolate mirror glaze:

  • 90g Fresh cream

  • 10g Honey

  • 80g Dark chocolate


  • Salted Cinnamon biscuit::

  • 1.

    Place all the ingredients together in a bowl and mix until it is combined and dough comes away from the sides of the bowl; mix the remaining stages of the dough by hand.

  • 2.

    Wrap in cling film and refrigerate for 2 hrs or overnight.

  • 3.

    Once rested roll out the pastry to 4mm thickness and cut out discs with an egg ring to approximately 8cm in diameter. Place the ring with the pastry on a baking tray, leave to rest 10 minutes before baking.

  • 4.

    Bake the pastry at 180.c or a moderate oven temperature for 10 > 15 minutes or until golden brown in colour.

  • Caramelised Bananas::

  • 1.

    Slice the bananas into thin discs 4mm thickness

  • 2.

    Boil the sugar and half the water in a pan until a light caramel colour,

  • 3.

    Add the remaining water gently and stir

  • 4.

    Remove from heat and add the sliced bananas, toss gently until well coated and lightly poached.

  • 5.

    Pour out onto a plate or tray and leave to cool.

  • 6.

    Once cool fan the pieces of banana overlapping around the edges of the cinnamon biscuit. Ensure the ring is still on and the bananas cover the entire surface.

  • Chocolate Mousse::

  • 1.

    Combine the egg yolk and sugar and set aside in a bowl

  • 2.

    Boil the milk and cream together then pour this over the egg yolk/sugar mixture.

  • 3.

    Mix together and then return the entire mixture to the pan and cook on a low heat stirring continuously until it coats the back of the spoon, do not let it simmer.

  • 4.

    Remove from the heat and pour over the chopped chocolate pieces and stir until smooth, shiny and no pieces of unmelted chocolate

  • 5.

    Cover and set aside until lukewarm to touch

  • 6.

    Whisk the fresh cream to soft peaks and fold it gently into the chocolate mixture creating the light aerated chocolate mousse.

  • 7.

    Spoon some of the mousse on top of the banana tart and level flat to the height of the ring with a spatula. Set these aside in the fridge for 2 hrs.

  • Chocolate mirror glaze::

  • 1.

    Boil the cream and the honey together

  • 2.

    Remove from the heat and pour over the top of the chopped chocolate pieces and stir until smooth, shiny and no pieces of unmelted chocolate.

  • 3.

    Cover and set aside to cool to lukewarm

  • 4.

    When ready spoon a little of the glaze over the top of the chilled chocolate mousse, spread evenly over the top of the chocolate mousse using a spatula.

  • 5.

    To remove the ring from the tart warm the tip of a knife under hot water and run it around the side to release the tart from the ring.

  • 6.

    Serve the tart on a plate with a scoop of vanilla ice cream and a sprinkle of caramelised hazelnuts, if you wish to make a large tart rather than individual tarts it is the same principal.


Recipe courtesy of Melbourne Macaron.

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