I am a big fan of pie, banana, and some time ago I had proposed a version of the milk jam with a dough full that I loved ! But don’t associate the banana with the chocolate ?! It is one of the très très très très très très très great classic of the pastry, and for our greatest pleasure… and I’m the first to love this !!! And as I don’t do things half-way, I started a cookie dough chocolate for a tart and all chocolate !
It is just too good, the chocolate is still melting and the banana just cooked…mmm…I love it !!!
The tart and banana chocolate
Ingredients (for 4 tarts)
- 2 bananas
- 100 g of good dark chocolate
- 7 cl of liquid cream
- 30 g of butter
For the shortbread in chocolate
- 125 g of flour
- 70 g of butter
- 50 g of icing sugar
- 1 egg yolk
- 1 tbsp of cocoa powder
- 1 pinch of salt
Start with the shortbread dough, for this, mix together all the ingredients (except the egg yolk) with the fingertips. Then add the yolk and a little water if necessary. Knead until a uniform ball. Cover with plastic wrap and refrigerate for 2 hours.
Preheat the oven to 190° by the sole.
Roll out the dough between two sheets of baking paper to 3-4 mm thick, cut out rounds of the size of the molds and place in the moulds previously buttered and well floured. Prick the surface with a fork.
Prepare the ganache by bringing the cream boil, remove from heat and add the chocolate, grated or in chunks, stir well and then add the butter in pieces.
Pour the ganache into the tarts.
Cut the bananas in half lengthwise and then in half again in the same direction. Detail then sticks the size of your molds. Arrange on the ganache.
Bake for 12 minutes.
Enjoy once cooled.