Monday 23rd October 2017
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Serves
Preparation time: 20 minutes
Cooking Time: 20 minutes

Ingredients
For the tart case:
300g plain flour
120g sugar
180g butter
2 egg yolks
pinch of salt

For the filling:
300g of 70% chocolate, 200ml of double cream
150g of caster sugar
150g of dulce de leche (Caramel)
3 bananas
200g of toasted pecan
150g of butter
4 cox apples peeled and sliced
Pinch of ground cinnamon

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Recipe by Ivando de Serio, Head Chef of The Old Bakery

Chocolate, banana and caramel tart with toasted pecan on cinnamon apples

METHOD
To make the tart case, mix all the dry ingredients in a bowl, add the butter and egg yolks and work quickly, wrap in cling film and chill for 1 hour.

Grease and flour one 15 inch tart mould, roll the pastry and line the mould. With the help of a fork pierce the base of the tart, place a piece of baking parchment and cover with dry beans for blind baking, cook on 180ÂșC for 15-20 minutes.

Put the cream and 100g sugar in a pan, bring to simmer. Add the chocolate and 50g of butter and take away from the heat, mix well until the chocolate is melted.

Spread the caramel on the base of the tart, add the sliced bananas and cover with the chocolate mix and spread the toasted pecan nuts. Refrigerate for at least 3 hours.

Pan roast the apple with the rest of the butter, a pinch of ground cinnamon and 50g of sugar for 2 minutes. Serve warm as base for the chocolate tart.

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