Chocolate, banana and caramel tart
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 180ºC 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.