Deluxe Chocolate Banana Custard Tart

15 INGREDIENTS • 17 STEPS • 1HR

Deluxe Chocolate Banana Custard Tart

This is a great base recipe for tarts using all types of fruit. Apricots, sweet cherries, poached pears, and raspberries are all excellent. Makes one 10-inch tart, about 8 servings. This is a great base!
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This is a great base recipe for tarts using all types of fruit. Apricots, sweet cherries, poached pears, and raspberries are all excellent. Makes one 10-inch tart, about 8 servings. This is a great base!
author_avatar
Thank God I Bake
Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.
http://thankgodibake.blogspot.com.au/

1HR

Total Time

Ingredients

Servings
2
us / metric
All-Purpose Flour
3/4 cup
All-Purpose Flour
Powdered Confectioners Sugar
1 Tbsp
Powdered Confectioners Sugar
Salt
to taste
Salt
Unsweetened Cocoa Powder
2 Tbsp
Unsweetened Cocoa Powder
Water
1 Tbsp
Water
Egg
2
Eggs, beaten
Dark Chocolate
1/3 cup
Dark Chocolate
Thickened Cream
1/3 cup
Thickened Cream
Milk
1 cup
Milk
Unsalted Butter
1/2 cup
Unsalted Butter
Corn Flour
1 Tbsp
Corn Flour
Granulated Sugar
4 Tbsp
Granulated Sugar
Egg
3
Eggs, separated
yolks only
Banana
2
Bananas, sliced
Oreo® Chocolate Sandwich Cookies
4
Oreo® Chocolate Sandwich Cookies, crumbled

Nutrition Per Serving

VIEW ALL
Calories
1070
Fat
68.6 g
Protein
15.0 g
Carbs
100.0 g
Love This Recipe?
author_avatar
Thank God I Bake
Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.
http://thankgodibake.blogspot.com.au/

Cooking Instructions

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step 1
Crumble the Oreo® Chocolate Sandwich Cookies (4).
step 2
Slice the Bananas (2) to 1 centimeter thick.
step 3
Sift together All-Purpose Flour (3/4 cup), Powdered Confectioners Sugar (1 Tbsp), Salt (to taste), and Unsweetened Cocoa Powder (1 Tbsp).
step 3 Sift together All-Purpose Flour (3/4 cup), Powdered Confectioners Sugar (1 Tbsp), Salt (to taste), and Unsweetened Cocoa Powder (1 Tbsp).
step 4
Use a cutter and finely chop the Unsalted Butter (3 1/2 Tbsp) with the dry ingredients until it becomes fine crumble.
step 4 Use a cutter and finely chop the Unsalted Butter (3 1/2 Tbsp) with the dry ingredients until it becomes fine crumble.
step 5
Add in the Eggs (2) and Water (1 Tbsp) and mix together until it forms dough. Wrap it with cling wrap and rest in fridge for at least 30 minutes.
step 5 Add in the Eggs (2) and Water (1 Tbsp) and mix together until it forms dough. Wrap it with cling wrap and rest in fridge for at least 30 minutes.
step 6
Sift the Corn Flour (1 Tbsp) and Unsweetened Cocoa Powder (1 Tbsp) and mix together with Granulated Sugar (4 Tbsp). Mix in the Eggs (3) until combined.
step 7
Bring the Milk (3/4 cup) into shimmering. Mix 1-2 tablespoon hot milk with the mixture and eventually add in all milk and mix together. Bring the mixture back to the pot and keep stirring until thicken.
step 7 Bring the Milk (3/4 cup) into shimmering. Mix 1-2 tablespoon hot milk with the mixture and eventually add in all milk and mix together. Bring the mixture back to the pot and keep stirring until thicken.
step 8
Quickly add in the Unsalted Butter (3 1/2 Tbsp) and keep stirring until combined. Put in fridge and set aside for use later.
step 8 Quickly add in the Unsalted Butter (3 1/2 Tbsp) and keep stirring until combined. Put in fridge and set aside for use later.
step 9
Preheat oven to 190 degrees C (375 degrees F). Roll the chocolate pastry out about 3 cm wider than the tart mould. Cut the excess pastry out.
step 9 Preheat oven to 190 degrees C (375 degrees F). Roll the chocolate pastry out about 3 cm wider than the tart mould. Cut the excess pastry out.
step 10
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.
step 11
Bake for 10 minutes, remove the baking stone or bean.
step 12
Brush a thin layer of egg on top of the pastry. Bake for another 15 minutes. Remove from the tin and cool down on the rack.
step 13
Make Chocolate ganache: use a double boiler to heat up the Thickened Cream (1/3 cup) and Milk (1 1/3 Tbsp). When the milk become warm to touch then add in Dark Chocolate (1/3 cup).
step 13 Make Chocolate ganache: use a double boiler to heat up the Thickened Cream (1/3 cup) and Milk (1 1/3 Tbsp). When the milk become warm to touch then add in Dark Chocolate (1/3 cup).
step 14
Keep stirring until all chocolate is combined and no lump in the ganache. Stir in the Unsalted Butter (2 Tbsp) until combined. Cool down in the fridge.
step 14 Keep stirring until all chocolate is combined and no lump in the ganache. Stir in the Unsalted Butter (2 Tbsp) until combined. Cool down in the fridge.
step 15
Pour the chocolate ganache into the tart shell and fill about half of the tart. Arrange the banana in the tart.
step 15 Pour the chocolate ganache into the tart shell and fill about half of the tart. Arrange the banana in the tart.
step 16
Cover the top with Chocolate Custard. Sprinkle Oreo® Cookie crumble on top to cover.
step 16 Cover the top with Chocolate Custard. Sprinkle Oreo® Cookie crumble on top to cover.
step 17
Pipe the remaining chocolate custard on top, and dust some cocoa powder for finishing. Serve and enjoy!
step 17 Pipe the remaining chocolate custard on top, and dust some cocoa powder for finishing. Serve and enjoy!

Tags

American
Comfort Food
Date Night
Snack
Shellfish-Free
Dessert
Vegetarian
Valentine's Day
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