CHOCOLATE AND BANANA CARAMEL TART

Desserts / CHOCOLATE AND BANANA CARAMEL TART

Crave presents an elegant Chocolate and Banana Caramel Tart to die for.
Recipe by Jennifer Cheung, owner of the boutique patisserie Sift.

Caramel filling

Bring water, corn syrup, and sugar to boil on medium heat until golden brown.
Turn off heat and add cream, whisk rapidly for 30 seconds (use larger bowl as mixture expands rapidly).
Add butter and fold together. Let cool to room temperature.

Chocolate ganache

Bring cream to boil on medium heat.
Pour into mixing bowl with chocolate chunks and combine until smooth and colour is even
Allow to cool but do not refrigerate.

Making the dough

Add icing sugar and soft butter to mixer at medium speed.
Add egg yolk and vanilla extract. Sift in cocoa powder and flour, mix thoroughly.
Add cream and combine until smooth. Cover dough with cellophane, refrigerate for 30 minutes.

Shaping the tart crust

Take dough out of fridge, wait 10 minutes before rolling to 3-4mm thickness.
Cut circles with large cutter, lay into moulds and form tart crusts.
Wrap gently with foil, place soybeans on top. Bake at 160°C for ten minutes.
Remove foil and beans, rotate crusts, bake 10 minutes. Let cool, remove from mould.

Assembly

Slice bananas to 2-3mm thickness.
Fill tart crusts halfway with caramel sauce, add layer of bananas, fill to top with chocolate ganache.
Refrigerate for an hour.

Arrangement

(Optional) Lay banana slices flat on a large dish and lightly roast with propane torch.
Arrange banana slices around the tart and top with banana ice-cream. Enjoy.

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