Banana Chocolate Tart

1. 1

   Preheat oven to 350u00b0F. For the pastry, mix together the butter, flour, 3 tbsp sugar, 1 egg and a pinch of salt and knead until smooth. Wrap in plastic wrap and chill for about 30 minutes. Roll between 2 layers of parchment paper to about 12 inch diameter then transfer to a greased 9 inch tart pan. Lightly press into the edges, cover with parchment paper and fill with dried beans to blind bake for about 15 mins.

2. 2

   Meanwhile, whisk together remaining eggs, creme fraiche and the remaining sugar, reserving 2 tbsp. Stir in the custard powder until smooth then mash 1 banana with 1 tsp lemon juice and stir in.

3. 3

   Remove the tart from the oven, remove the beans and paper and allow to cool for 10 mins. Melt chocolate in a bowl over a pan of hot water and spread on the base of the tart. Peel and slice 2 bananas, then sprinkle with 1 tsp lemon juice. Place these on the base of the tart then pour in the egg mixture. Return to the oven and bake for 25-30 minutes. Allow to cool for at least 1 hour in the pan before removing.

4. 4

   When cooled, sprinkle 2 tbsp sugar over the top and place under a hot broiler to caramelize.

* Per serving · 4 servings · Values may vary.

No additional tips available.