El rey chocolate banana tart
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1 | cup | Confectioners sugar |
| ½ | cup | Almond flour |
| 12 | tablespoons | Cold unsalted butter, cut |
| Into small pieces | ||
| 2 | Eggs | |
| Banana filling: | ||
| 4 | Ripe bananas, sliced | |
| 4 | tablespoons | Unsalted butter, cut into |
| small | Pieces | |
| ½ | cup | Dark brown sugar |
| Chocolate Tart Mixture: | ||
| 3 | ounces | El Rey Chocolates Bucare |
| Bitter | ||
| 3 | tablespoons | Unsalted butter |
| 3 | Egg yolks | |
| ¼ | cup | Sugar |
| 3 | Egg whites | |
Directions
Make the crust:
Place the flour, sugar and almond flour in the bowl of a heavy-duty mixer. Add the butter, and using the paddle attachment, beat the butter into the dry ingredients until a grainy texture is reached and no lumps of butter are visible. Add the eggs and mix on low speed until a smooth dough forms.
Preferably, chill the dough overnight, or at least 2 hours before rolling out to line a 10-inch tart pan.
Make the banana filling:
Place the sliced bananas into the prepared tart shell. Place the pieces of butter on top of the bananas. Sprinkle with the brown sugar.
Make the tart mixture and assemble: Preheat the oven to 350 degrees. In the top of a double boiler over hot, not boiling water, melt the chocolate and butter, stirring frequently. Set aside.
In a medium bowl, whip the egg yolks and 1½ tablespoons of the sugar together until the sugar dissolves and the yolks are light in color and texture. In a separate bowl, whip the egg whites until foamy; then while continuing to whip, sprinkle in the remaining sugar and whip until soft peaks form. Fold the yolks into the chocolate mixture. Carefully fold the beaten whites into a chocolate mixture until well combined.
Pour an even layer of the tart mixture over the bananas in the tart shell. Bake in the preheated oven for approximately 20 minutes, or until the crust turns golden-brown. Remove from the oven; let cook slightly. Then carefully remove from the mold. Before serving, warm slightly.
Yield: One 10-inch tart
GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Douglas Rodriguez, Patria, New York)
Almond Cookie Crust: