Roasted Banana Marmalade Chocolate Tart

Name: Roasted Banana Marmalade Chocolate Tart
Yield: Makes one 9-in [23-cm] tart
Ingredients: ½ cup [50 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder); ⅓ cup [70 g] raw or turbinado sugar; 1 Tbsp light corn syrup; 1 vanilla bean (see Note: Using Vanilla Beans); 1⅓ cups [200 g] Guittard Bittersweet Chocolate Baking Wafers; 1½ cups [225 g] Guittard Milk Chocolate Baking Wafers; ½ cup [75 g] malted milk powder; ¾ cup [90 g] almond flour; 1 large egg; ⅔ cup [80 ml] heavy whipping cream; 3 cups [720 ml] heavy whipping cream; 5 egg yolks; 1 cup [220 g] unsalted butter, at room temperature; 2 ripe bananas; 1 Tbsp honey; Juice from 1 orange; 2 Tbsp unsalted butter, at room temperature; 1 cup [120 g] pastry flour; ⅔ cup [130 g] granulated sugar; 3 Tbsp plus 2 tsp whole milk; 2 Tbsp unsalted butter, cut into small cubes; Pinch of salt

Preparation info

Makes
one
9 in [ 23 cm ] tart

Difficulty
Medium

Appears in

Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

About

The filling of this tart is a classic chocolate ganache to which you add one egg. The egg sets the chocolate but the texture is so luscious—dense, velvety, and yet sophisticated—you’ll find that you turn to this recipe whenever you need to bring a dessert to any kind of gathering.

You fully bake the sweet dough shell and let it cool before pouring in the filling, and then bake the tart in a low oven—just 200°F [95°C]. You can watch as the transformation takes place: The filling lift

Ingredients

Vegetarian
Pie

Ingredients

Method