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Recipe for :

El Ray Chocolate Banana Tart

This recipe comes from  which is one of the recipe groups at It was submitted by Andrea J Sykes. The recipe originates from Dan Budd, Pastry Instructor at the Culinary Institute of Americain New York who is a Partner / Consultant at Park Avenue Cafe in New York and Chicago.


Almond Cookie Crust:
1 1/2 cups all-purpose flour
1 cup confectioners sugar
1/2 cup almond flour
12 tablespoons cold unsalted butter, cut into small pieces
2 eggs

Banana filling:
4 ripe bananas, sliced
4 tablespoons unsalted butter, cut into small pieces
1/2 cup dark brown sugar

Chocolate Tart Mixture:
3 ounces El Rey Chocolates Bucare Bitter
3 tablespoons unsalted butter
3 egg yolks
1/4 cup sugar
3 egg whites


Make the crust:

  • Place the flour, sugar and almond flour in the bowl of a heavy-duty mixer. Add the butter, and using the paddle attachment, beat the butter into the dry ingredients until a grainy texture is reached and no lumps of butter are visible.
  • Add the eggs and mix on low speed until a smooth dough forms. Preferably, chill the dough overnight, or at least 2 hours before rolling out to line a 10-inch tart pan.

Make the banana filling:

  • Place the sliced bananas into the prepared tart shell. Place the pieces of butter on top of the bananas. Sprinkle with the brown sugar.

Make the tart mixture and assemble:

  • Preheat the oven to 350 degrees. In the top of a double boiler over hot, not boiling water, melt the chocolate and butter, stirring frequently. Set aside.
  • In a medium bowl, whip the egg yolks and 1 1/2 tablespoons of the sugar together until the sugar dissolves and the yolks are light in color and texture. In a separate bowl, whip the egg whites until foamy; then while continuing to whip, sprinkle in the remaining sugar and whip until soft peaks form.
  • Fold the yolks into the chocolate mixture. Carefully fold the beaten whites into a chocolate mixture until well combined.
  • Pour an even layer of the tart mixture over the bananas in the tart shell. Bake in the preheated oven for approximately 20 minutes, or until the crust turns golden-brown. Remove from the oven; let cook slightly. Then carefully remove from the mold. Before serving, warm slightly.

Makes 1 x 10-inch tart