! Banana Chocolate Tart

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Maybe its the winter weather making me crave chocolate dessert lately. So I made a chocolate banana tart loaded with bananas, one of chocolates best friends.

Praline is a paste made with caramelized hazelnut. I mixed it to the chocolate, as I dont like eating chocolate on its own. I ended up with a super familiar flavor, a richer Nutella, I might say. As it wont last long and I dont bake much, I used it up quick, generously adding it to anything and everything for flavor boost. :) Koreans best dessert compliment: its not too sweet, and lets you enjoy the rich flavor and aroma of the praline from start to finish.


* ( 3, 20.5cm 1 )
Ingredients (1 pie at 20.5cm diameter)

Tart shell
120g, 20g, 50g, 1g, 1, 67g
120g cake flour, 20g almond flour, 50g powdered sugar
1g salt, 1 egg yolk, 67g unsalted butter

Praline almond cream
30g, 30g, 30g, 30g, 5g, 5g
30g almond flour, 30g egg, 30g sugar, 5g cake flour, 5g praline

Praline ganache
A 150g, 75g, 75g, 30g
150g double cream A, 75g milk chocolate, 75g dark chocolate, 30g praline

Chocolate Chantilly cream
100g, B 200g
100g praline ganache, 200g double cream B

5~6
C 200g, 20g,
5~6 bananas, or as much as you like
200g double cream C, 20g sugar, some cocoa powder or chopped chocolate


* Method
1. .
1. Add all the tart shell ingredients except the egg in the food processor and blend.

2. , .
2. When crumbles form, add the egg and keep blending.

3. , 1 .
3. Seal the finished tart shell dough in saran wrap or plastic bag and chill in the fridge for at least 1 hour.

4. , 3mm .
4. Take out the dough and roll out into 3mm thickness.

5. , .
5. Line the tart mold with the dough and form the edges.

6. .
6. In a mixing bowl, beat and soften butter, left out at room temperature.

7. , , .
7. Add sugar, egg, almond flour and cake flour in said order and mix.

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After adding eggs, use a spatula to fold the mixture to prevent getting air bubbles.

, .
Sift the almond flour and cake flour before mixing to prevent chunks.

8. . (*)
8. Add praline to this mixture and mix well. (*optional)

9. , .
9. Load the piping bag with the praline filling and line the bottom of the shell

10. 170 25 .
10. Bake in the oven preheated at 170C for 25 minutes.

11. .
11. Take out of the oven and cool completely.

12. A , 90 .
12. In a small pot, heat double cream A to about 90C, before bringing to a boil.

13. , .
13. Turn off heat amd mix in dark and milk chocolate.

14. .
14. Lastly, mix in the praline.

15. , 40 .
15. When the finished ganache cools to about 40C, pour and fill onto the tart.

16. .
16. Top large chunks of banana over the ganache.

17. B 50% .
17. In another bowl, whip double cream B to about 50% stiffness.

, 50% .
The ganache will stiffen up the cream, so only beat to about 50% doneness.

18. 100g .
18. Add and mix 100g ganache, cooled to body temperature.
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19. .
19. Ice the finished chocolate cream in a dome shape.

20. C .
20. In a bowl, whip double cream C and sugar to stiff peaks.

21. .
21. Cover the chocolate dome with whipped cream so that you dont see the chocolate anymore.

22.
22/ Finish off with finely chopped chocolate.


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