Ep. 11 - Dark Chocolate Banana Cream Tart 🍫🍌 | a party for one

Chocolate, bananas, and cream are a classic flavor combination-always a crowd-pleaser even if you are the crowd.
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INGREDIENTS
Pâté Sucrée (tart shell)
• 115g unsalted butter, cold
• 50g sugar
• ½ tsp salt
• 140g all-purpose flour
• 1 egg yolk at room temperature
Crème Diplomat (filling)
• 245ml whole milk
• 50g sugar
• ¼ tsp salt
• 3 large yolks at room temperature
• 12g corn starch
• 1 tbsp butter
• 1 tsp vanilla extract
• 75ml heavy cream
Chocolate Ganache (filling)
• 100g dark chocolate
• 110ml heavy cream
2 Bananas (filling)
RECIPE
Pâté Sucrée (tart shell)
• In a bowl, cream butter, sugar and salt for 2-3 minutes until light and
fluffy.
• Add flour and mix until all combined. Mixture will look like wet sand.
• Add the yolk and mix till it comes together. Wrap dough and
refrigerate for 1 hour.
• Roll out the crust around ½ in and 11in wide and place into 9in tart
pan. Patch up any holes and trim excess dough. Chill for 30 minutes
before docking and baking.
• Bake in 350°F oven for 25-30 minutes until lightly brown.
Crème Diplomat (filling)
• Whisk cornstarch, egg yolks, and 45g of the milk together in a bowl.
• Combine remaining milk, sugar, salt in a saucepan and bring to a
gentle simmer until all sugar has dissolved.
• Temper the egg mixture by adding a little bit of the steamed milk
mixture into the eggs and whisking quickly. Then, add the egg
mixture into the saucepan and immediately whisk to prevent the
eggs from curdling.
• Bring to a boil or until the custard has thickened and reached a
temperature of 165°F
• Turn the heat off and stir in vanilla and matcha powder. Lastly, add in
butter and mix until butter has fully melted.
• Cool in the refrigerator for at least 3-4 hours.
• Whip heavy cream to stiff peaks. Then fold in cooled custard.
Chocolate Ganache (filling)
• Heat heavy cream until a very gentle simmer. Turn off heat and pour
over chocolate. Let sit for 1 minutes before stirring until all chocolate
has melted.
Tart Assembly
• Thinly slice bananas around 1/2in thick and place in a single layer on
the cooled pâté sucrée. Pipe crème diplomat in an even layer on top
of the bananas and flatten the surface with an offset spatula. Pour
cooled chocolate ganache on top of the custard and smooth out
surface, refrigerate for a couple hours. Top with nuts or any
decoration of your choice.

[@lucialindeboom1382]

Totally delicious and perfect! Thanks a lot! Going to try to make this as the Christmas tart this year!

[@md22373]

That looks amazingly good!

[@apartyforone3089]

Thank you! :)

[@Frog.person]

Hey, in the description in the filling recipe there's matcha powder mentioned??

[@victornunes3610]

If you want to better teach recipes for people you should learn from ragusea (you are great)