Tropical Chocolate Tart


Preparation info

  • Makes


    • Difficulty


Appears in

Book of Tarts

Book of Tarts

By Maury Rubin

Published 1995

  • About

By infusing this custard with more than one element, you create a layered effect of flavors. You’ll taste chocolate, banana, orange, and coconut, then back to chocolate as the flavors evolve in your mouth.


  • 1⅓ cups heavy cream
  • Peel of 1 very ripe banana, coarsely chopped
  • ¼ cup unsweetened shredded coconut
  • Grated zest of ½ orange (see step 1)
  • 3 large egg yolks
  • 5 ounces bittersweet chocolate, finely chopped
  • 6 fully baked tart shells, made with Chocolate Tart Dough
  • 1 ounce bittersweet chocolate, melted, for design


    1. Combine the cream, banana peel, and coconut in a large saucepan. Grate the zest of the orange into the cream, and whisk to combine. Bring to a simmer over medium heat, whisking occasionally. Remove from the heat and let cool, whisking occasionally.
    2. Strain the coconut cream into a medium saucepan, pressing firmly with the back of a spoon to extract all the flavor from the fruits.
    3. Place the egg yolks in a medium bowl.
    4. Bring the cream to a simmer. Remove from the heat, and add the chocolate. Let sit for 1 minute, then whisk until smooth. Pour the chocolate cream slowly into the egg yolks, whisking constantly. Strain into a bowl.
    5. With a ladle or a large spoon, fill the tart shells with the chocolate cream. Refrigerate for 45 minutes, or until set.
    6. Fill a small paper pastry bag with the melted chocolate. Stripe and dot the top of each tart to make a simple design. Let sit at room temperature for 10 minutes before serving.

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