My favorite type of desserts are those creamy, even when I eat cake, it should be soft with a fair amount of frosting. If I go for a fruit tart, it should definitely involve some kind of custard, plain fruit just won’t do it. I also like layered desserts, when with one bite you can taste a little of everything. This Chocolate Ganache, Custard & Banana Tart is a winner, it has something to please everybody, lots of chocolate for the chocolate lover guest, a creamy and sweet custard for the vanilla lover, and fresh bananas baked into the custard, for extra richness & flavor.
This tart is fairly easy to make, for the crust I made a Pate Brisee, which is basically just chilled butter with flour, and it comes together in minutes in your food processor. What I like mostly about this type of crust, is the flaky texture after baking it, a little crispy on the outside, but still soft on the inside, melting in your mouth when you take a bite. The crust pairs very nicely with the custard, it lets it shine, and you can taste all the richness and creaminess of the tart. The bananas are a very nice addition, you can surely omit them, but I would recommend making the tart with them. Even if they are baked, they still add a subtle fruit freshness, they become tender and mostly part of the custard, adding a nice aroma, and extra flavor.
The chocolate ganache is rich, I used bitter sweet chocolate to balance all the sweetness from bananas and custard, and this turned to be a perfect decision. There is almost no added sugar to this recipe, the dough almost doesn’t use any, and there is minimal sugar added to the custard, so it is very important that you use bittersweet chocolate, because the tart needs that small amount of sweetness from the chocolate.
The preparation involves a few steps, but all are very easy and simple to follow, and the end result is a decadent homemade tart!
For Pate Brisee adapted from Martha Stewart cookbook:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 sticks cold unsalted butter
- 1/2 cup ice water
For the custard:
- 2 large eggs
- 1 egg yolk
- 1/3 cup sugar
- 1 cup heavy cream
- 3 ripe bananas
For the Chocolate Ganache:
- 8 ounces bittersweet chocolate
- 1 1/4 cups heavy cream
- 1 tbsp cornstarch
How to Prepare the Crust, Pate Brisee:
Preheat oven to 350F.
Make sure all the ingredients are cold, even the dry ones. Cut the butter in small pieces, add dry ingredients in the food processor and pulse, add butter and pulse, drizzle the water and pulse until mixture resembles coarse meal, with some slightly large pieces remaining. Knead the dough into a ball, wrap well in plastic and chill for at least 2 hours.
Remove the dough from the fridge, on a floured surface roll into a disk slightly larger than your baking dish. Roll it up over the pin, and carefully place it on top of your baking dish and gently press to fit the dish. Pierce the crust with a fork, line on top parchment paper and fill with baking weights or dry beans. Bake until golden brown, up to 25-30 minutes. Remove the weights and the paper, an let it cool completely before pouring the custard.
How to Prepare the Custard:
In a small bowl, whisk together the eggs and egg yolk, add sugar, pour in cream and whisk until combined. pour the custard in the baked tart crust. Cut bananas in small rounds, arrange on top of the custard, cover the whole surface. Bake until custard is just set, about 35 minutes. Remove from the oven, and let it completely cool before adding the Chocolate Ganache on top.
How to Prepare the Chocolate Ganache:
Place the chopped chocolate into a medium heatproof bowl. In a small sauce pan, bring the cream just to a boil. Pour the cream over the chocolate and let stand for 2 minutes, then whisk until combined and completely smooth. Add the cornstarch and whisk a few more times. Let it cool at room temperature for about 20-30 minutes, stirring occasionally. Pour the Chocolate Ganache on top of the cooled tart, refrigerate overnight or for at least 5 hours.
Before cutting, run a sharp knife thru cold water. Serve and enjoy!