Has it been more than a week since I made a chocolate cake? Neee… you can't do that! :))) And here's how I made a tart with caramelized bananas, delicious and irresistible. Does anyone say he can resist them?
- For the countertop:
- 4 eggs
- 100 g sugar
- 75 g cocoa
- 25 g starch
- 50 g flour
- 50 g chopped almonds
- 50 ml milk
- 1/2 teaspoon baking powder
- For the cream:
- 100 g dark chocolate
- 100 ml sour cream / whipped cream
- 100 g mascarpone
- For caramelized bananas:
- 150 g sugar
- 50 ml cream for whipped cream / liquid whipped cream
- 50 g butter
- 2 bananas
Preparation Caramelized banana tart:
The yolks are mixed with the sugar until they turn white and become like a cream. Pour the milk, stirring gently, then add the cocoa, starch and flour with the baking powder. Homogenize. We will get a swirling composition, which sticks to the spoon.
Beat the egg whites hard with a pinch of salt, then incorporate them in 2-3 installments in the above composition. We will incorporate the last slice of egg white, mixing it with a spatula from bottom to top, so as to obtain an aerated composition. At the end, add the almonds, stirring lightly.
Pour the composition into a tart pan well greased with oil and lined with flour. Bake on medium heat for about 35 minutes. During this time the countertop will become firm to the touch. Let the countertop in the tray cool, then take it out on a grill and let it cool very well.
Melt the broken chocolate pieces over low heat together with the whipped cream. When it reaches the boiling point, set it aside and mix well. Let it cool, then put it in the freezer for about 45-50 minutes, until the cream cools very well. Put the mascarpone over the chocolate cream and mix until you get a fluffy cream.
Put the cream over the cooled countertop and refrigerate until the caramelized bananas are ready.
For this tart I used only 2 bananas, because I had so many more available, but you can even put 3-4.
Caramelize the sugar in a pan. When it has become liquid, add the whipping cream and butter. Homogenize, boil for 2-3 minutes, stirring constantly, then add the bananas, whole or cut in half, depending on how big they are. Boil for a few more minutes turning the bananas on all sides, until they soften and the caramel sauce begins to thicken. Set aside and leave to cool.
Cut the bananas into slices and place them over the tart, then pour the caramel sauce on top.
Portion as desired and if there is anything left, keep it in the refrigerator.
Good appetite! 😉