Chocolate and Banana Tart***

Name: Chocolate and Banana Tart*** (Tarte Chocolat Banane)
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 4 h 30 min
Yield: Serves 6
Cuisine: French
Ingredients: Scant ½ cup (100 ml) heavy cream, well chilled; 1½ sheets gelatin, 180–200 Bloom; 2 bananas, peeled and mashed with a fork; Butter for the baking ring; 9 oz. (250 g) sweet shortcrust pastry dough; 1 tsp (5 ml) lemon juice; 2¾ oz. (80 g) Italian meringue, warm; 1¾ oz. (50 g) dark couverture chocolate, 70% cacao, chopped; ½ tsp (2.5 ml) grape-seed oil; 1 egg yolk, lightly beaten; 2¼ oz. (60 g) neutral glaze, warm; 1 small banana, preferably Lady Finger; 2 quantities (1 lb. 1 oz./480 g) chocolate crémeux, Snow-Covered Yule Log recipe; Sugar, for sprinkling

Tarte Chocolat Banane

Preparation info

Serves
6

Difficulty
Easy
Ready in
4 hr 30

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Banana mousse layer

Scant ½ cup (100 ml) heavy cream, well chilled
1½ sheets

Europe
France
Microwave
Mediterranean
Pie

Method

To prepare the banana mousse layer, whip the cream until it holds its shape. Chill until using. Soak the gelatin in a bowl of cold water until softened. In a mixing bowl, whisk together the mashed bananas and lemon juice.
Whisk half the warm Italian meringue into the mashed bananas. Squeeze the gelatin to remove excess water. Microwave on high in