Banana Chocolate Tart Recipes

CHOCOLATE BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees.
• For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
• Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
• When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
• Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.

CHOCOLATE-BANANA TARTS

Steps:

• Crust:
• Combine butter, sugar and salt in a bowl. Beat in egg, then flour, 1/4 cup at a time, until you get a shaggy dough (it holds together loosely, but it's not smooth or elastic). Dust a surface with flour, transfer dough to surface and, with lightly floured fingers, knead once or twice until a sticky dough forms. Wrap in plastic wrap; refrigerate at least 40 minutes. Divide dough in half; reserve half for Raspberry Marzipan Tarts or freeze, well-wrapped, for another use. Heat oven to 350°F. Divide remaining dough into 4 pieces and, with lightly floured fingertips, press 1 piece into each of 4 fluted 3-inch tart pans, working dough up the sides evenly. (If dough tears on the bottom, smooth dough over hole to close it up.) Prick pastry along bottom with a fork several times. Gently press a small square of foil into each pastry shell (do not press down hard) and top each with 1 tablespoon uncooked rice or dried beans (to prevent pastry from puffing up). Place on a baking sheet; bake 10 minutes. Remove foil and rice from pastry shells; discard. Return crust to oven. Cook until golden, about 9 minutes more. Cool completely.
• Filling:
• Beat cream with vanilla and granulated sugar until stiff. Beat in half of banana, mashed well, then fold in chocolate. Divide filling among crusts; refrigerate 1 hour. Scatter brown sugar evenly on the bottom of a small nonstick pan, then slice remaining banana half into pan. Heat on low. When banana slices start to sizzle, stir to coat with sugar. When banana slices become translucent around edges, flip them over. Cook until slices are browned and caramelized on both sides. Top each tart with 3 banana slices and serve.

BANANA CHOCOLATE TART

Steps:

• Preheat oven to 350°F.
• Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes.
• Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream.

BANANA TARTE TATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again.
• Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest.
• Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined.
• Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.

BANANA CHOCOLATE HAZELNUT TART

Steps:

• Make the pastry:.
• In a food processor, combine the cold butter, flour and salt. Pulse together until you get a fine crumb with a few pea-sized lumps of butter. Drizzle in 2 tbsp of the cold water and pulse again. Pinch some of the mixture between your fingertips, if it holds together it's done. If it doesn't drizzle in another tablespoon or two of water and pulse again.
• Tip out onto a piece of plastic wrap, press together into a ball and press down into a disk. Wrap in the plastic wrap and chill for 1 hour.
• Make the filling:.
• Meanwhile wipe out the food processor. Place the 2/3 cup of hazelnuts into the food processor with half of the sugar and blend until very fine in texture. Add the butter and blend again until smooth. Add the egg whites, flour, baking powder and salt. Blend again until smooth.
• Mix the mashed banana with the sugar and lemon juice in a small bowl. Set aside.
• Blind bake the pastry:.
• Preheat the oven to 350oF.
• Roll the chilled pastry out between two pieces of baking paper to just slightly larger than an 8-inch tart tin. Peel off the top layer of baking paper, flip the pastry into the tin and remove the other layer of baking paper. Gently press the pastry down into the tin and cut off any excess around the edges.
• Crumple up one of the pieces of baking paper you were using, un crumple it and lay it into the lined tart tin. Fill with baking beans and bake for 10 minutes with the baking paper inside. Lift out the baking paper and baking beans and cook the pastry for a further 5 minutes.
• Fill and bake:.
• Remove the tart tin from the oven, spread with the mashed banana then cover with the hazelnut mixture you made earlier and top with chocolate chips and the extra hazelnuts. Bake for 25-30 minutes until golden and a toothpick inserted into the centre of the tart comes out clean. Let cool for 10 minutes before slicing and serving.

UPSIDE-DOWN BANANA TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
• Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
• In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
• Add the vanilla and cinnamon. Stir until combined.
• Add the bananas to the pan and cook until softened, about 2 minutes.
• Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
• Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
• Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
• Bake for 30 minutes, or until the pastry is puffed and golden.
• Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
• Slice and serve with vanilla ice cream.
• Enjoy!