- All-purpose flour 200 gr
- Butter 125 gr cold
- Sugar 60 gr
- Heavy cream 2-3 tablespoons
- Egg 1
- Dark chocolate 375 gr
- Heavy cream 280 ml
- Caramel 2 tablespoons
- Bananas 3 cut into round slices
- Heavy cream 330 ml
- Caster sugar 2 tablespoons
- Vanilla powder 1 item
For the crust : In a glass bowl mix the flour with the sugar,add the cold and cut into small pieces butter,stir and add the egg with the heavy cream.Knead the mixture until the dough becomes pliable(add some sugar or some cold water if necessary).Using a rolling pin roll out the dough and place it into a greases with butter tart mold.Line base and sides of the mold,trim excess pastry.Cover with parchment paper,pierce with a spoon the dough slightly,place some pulses onto the parchment paper and bake initially at 180 degrees for 15 minutes,remove the parchment paper and bake for a further 10 minutes(depending on the oven).Remove from the oven and let it cool.
For the stuffing : Meanwhile,heat the heavy cream in a saucepan and at low heat add the dark chocolate cut into pieces,stirring thoroughly until it melts.Add two tablespoons of caramel and stir.Let it cool.Peel and cut the bananas into round slices.
For the whipping cream : In a bowl with an electric mixer beat the heavy cream,the caster sugar and the vanilla powder until fluffy.Try to turn the bowl upside down and if the whipping cream does not flow,it is ready.Refrigerate it until assembly.
Assembly : Pour the cold chocolate mixture onto the tart and spread it.Cover the surface of the tart with the banana round slices and spread the whipping cream on top,using a piping bag.
*Optionally sprinkle with cocoa powder on top.