- a shortbread pie crust
- 200g (7.1oz) of chocolate
- 20cl (0.85 US cups) of heavy cream
- 100g of butter (slightly less than 1 stick)
- 2 bananas
A SHORTBREAD PIE CRUST
First, bake or buy a shortbread pie crust.
Fill 4 small tart molds or 1 large mold with unbaked pie crust and let it bake for 10 to 15 minutes at 180°C (or 356°F).
For this, you must cover the bottom of the crust with baking paper and weigh it down, either with a weight or even with some dry vegetables or rice. However, this technique prevents the bottom from baking all the way through, so remove the weight and the baking paper when the edges start to turn gold--or about half-way through the baking process.
Next, prepare the ganache.
20CL (.85 US CUPS) OF HEAVY CREAM
Heat the cream in a pan.
200G (7.1oz) OF CHOCOLATE
Once it starts to boil, add in the chocolate, cut into small pieces.
Stir gently until it turns into a smooth, even ganache.
100G OF BUTTER (a little less than a stick)
You can then add pieces of butter and continue to stir.
Next, we'll spread the sliced bananas, either baked or raw, on the bottom of the crust before pouring in the ganache.
To cook the banana, cut it into pieces.
25G (2 Tablespoons) OF BUTTER
Put 25g (or 2T) of butter into a pan and let it melt.
Next, add the banana slices.
Add enough sugar to caramelize them.
Arrange the banana slices on the bottom of the pie crust.
Then pour in the ganache.
Next, leave them in a cool place for at least 1 hour, but not in the refrigerator, so we'll get a smooth, shiny surface.
Afterwards, the tarts can be kept for several days in the fridge.