- Mix unsalted butter and sugar with a paddle - Add egg yolk and vanilla essence, mix well - Add in the dry ingredients and mix well - On a parchment paper, roll out the dough to the desired thickness using a rolling pin. Rest in the fridge - Cut the dough and put it in the ring tart
- Mix egg yolk, vanilla, a bit of milk, and all dry ingredients together in a bowl - Heat the rest of the milk until it shimmers. Pour it over the egg mixture and keep stirring, otherwise, the egg will scramble - Pour the mixture back into the saucepan and turn on the stove again, keep stirring, and put the bloomed gelatin inside. Stir until it thickens and boils - Lastly, pour the hot mixture over the Zen 33% and blend using a hand blender until smooth
- Warm up the cream and pour it onto a mixture of the milk and dark chocolate - Let the chocolate melt, then add glucose and butter - Using a hand blender, emulsify the ganache
4. Assembly
Preparation:
- Add the Pastry Cream into the Tart Shell - Chop some bananas and put them on the top of the Pastry Cream, then cover it with the Ganache - Bake at 170°C for about 10 minutes
