Cakes and Pastries Recipes - Flambéed Banana and Chocolate Tart Recipe

Ingredients

Serves 6:

• 5 1/2 oz (150g) shortbread dough (refer recipe)

• 1 tbsp flour

• 1 oz (30g0 butter

• 3 bananas

• 2 tbsp dark rum

• 1 1/4 cup (30 cl) cream

• 10 oz (280g) dark 70% chocolate

• 2 oz (50g) white chocolate

• 2 oz (50g) glazing chocolate

• 2 tbsp confectioners' sugar

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Method:

1. Preheat the oven to 370°F/190°C.

2. Roll out the dough on a floured countertop. Line a greased tart ring or pan. Bake blind for 15 min.

3. Peel and slice the bananas. Brown them in the remaining butter and flambé with the rum. Drain on paper towels.

4. Bring the cream to a boil in a saucepan. Add the dark chocolate, broken into pieces. Mix until the ganache is smooth.

5. Arrange banana slices on the crust base. Cover with warm ganache. Chill.

6. Melt the white chocolate in a double boiler at 100-110°F/40- 45°C). Cool somewhat to 75 - 77°F /24 - 25°C), and then pour the melted chocolate into a cone. Draw some designs on a piece of plastic, roll up quickly, and refrigerate. Melt the glazing chocolate. Using a spatula, spread on an ovenproof plate to cool. Chill in the refrigerator.

7. Take the plate out of the fridge. When the chocolate reaches room temperature, carefully remove the chocolate leaves from the plastic and arrange, together with a roll of white chocolate, into a flower. Use to decorate the tart. Dust with confectioners' sugar.