Triple Chocolate Banana Tart



Recipe instruction

1. TArt Dough


200g Unsalted butter
100g Icing sugar
10g Vanilla essence
50g Egg yolk
10g Cocoa powder
300g Flour



- 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



2. Pastry cream


40g Egg yolk
2g Vanilla essence/extract
35g Sugar
13g Corn flour
10g Custard powder
150g Milk
2g Gelatin (bloom with 10g water)
60g Embassy Zen White Chocolate 33%



- 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

3. Ganache


- 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


- 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




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