Bare Palette: Deluxe Chocolate Banana Custard Tart

I recently bought some recipe book online, and my new favourite is making tart. Even though my family preferred savoury tart over sweet tart but I just love to make pretty sweet tart and decorate them. So I was on my usual routine at home, I finished dinner around 7 and then I start playing in the kitchen (seriously when I said play I do treat it like my little playground).

So the book I bought gave me lot of inspiration and this Chocolate banana Tart is one of the recipes that catch my eye the most. It looks so amazing and fancy, it may take some time to make everything in one goal but if you prepare the pastry and custard a day before, it probably only take 30 minutes to make this beautiful tart, just look like those you bought from store.

The crunchiness of the tart shell and the creamy custard and ganache make a very good combination, also with the rich dark chocolate and banana, I can never say no to this combination. There are so much flavour and texture in just one slice of tart. It is a great afternoon tea tart along with some coffee or tea.

Hope you enjoy this recipe, stun your friend and family with this Deluxe Chocolate Banana Custard Tart and hence that why I call it deluxe because it full of chocolate and banana in every bite.

Ingredient

Chocolate Tart Pastry (7 inch)

100g Flour

1 tablespoon icing sugar

Pinch of salt

1 tablespoon cocoa powder

50g Unsalted butter, chilled

1 tablespoon water

20g egg, lightly beaten

Chocolate ganache

70g dark chocolate

100ml thicken cream

20ml Milk

30g unsalted Butter

Chocolate Custard

1 tablespoon Corn Flour

50g Sugar

1 tablespoon Cocoa Powder

3 egg yolk

200ml Milk

50g unsalted Butter

Filling

2 bananas, sliced to 1cm thick

4 Oreo Cookie, crumble

Cocoa powder for dusting

1) Sift together flour, icing sugar, salt and cocoa powder.

2) Use a cutter and finely chop the butter with the dry ingredient until it becomes fine crumble.

3) Add in egg and water and mix together until it forms dough. Wrap it with cling wrap and rest in fridge for at least 30 minutes.

4) Make Chocolate Custard: Sift the cornflour and cocoa powder and mix together with sugar.

5) Mix in the egg yolk until combined.

6) Bring the milk into shimmering. Mix 1-2 tablespoon hot milk with the mixture and eventually add in all milk and mix together.

7) Bring the mixture back to the pot and keep stirring until thicken.

8) Quickly add in the butter and keep stirring until combined. Put in fridge and set aside for use later.

9) Pre-heat oven to 190 degree C.

10) Roll the chocolate pastry out about 3 cm wider than the tart mould. Cut the excess pastry out.

11) Use a fork to poke some hole on the pastry to let the steam out. Place a baking paper on top and fill with baking stone, bean or rice to prevent tart from rising.

12) Bake for 10 minutes, remove the baking stone or bean. Brush a thin layer of egg on top of the pastry.

13) Bake for another 15 minutes. Remove from the tin and cool down on the rack.

14) Make Chocolate ganache: Use a double boiler to heat up the cream and milk. When the milk become warm to touch then add in dark chocolate. (When it becomes too hot to touch remove the ganache from heat, try to control the temperature under 50 degree C.)