Ray Chocolate Banana Tart
recipe comes from firstname.lastname@example.org
which is one of the recipe groups at www.yahoogroups.com.
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.
1 1/2 cups all-purpose flour
1 cup confectioners sugar
1/2 cup almond flour
12 tablespoons cold unsalted butter, cut into
4 ripe bananas, sliced
4 tablespoons unsalted butter, cut into small
1/2 cup dark brown sugar
3 ounces El Rey Chocolates Bucare Bitter
3 tablespoons unsalted butter
3 egg yolks
1/4 cup sugar
3 egg whites
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.
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.
the banana filling:
the sliced bananas into the prepared tart shell.
Place the pieces of butter on top of the bananas.
Sprinkle with the brown sugar.
the tart mixture and assemble:
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
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.
the yolks into the chocolate mixture. Carefully
fold the beaten whites into a chocolate mixture
until well combined.
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.
1 x 10-inch tart