- 320g plain flour
- 60g cocoa
- 160g caster sugar
- Pinch salt
- 160g cold butter, diced
- 2 eggs
- Dulce de Leche (either bought, made from a 440g condensed milk tin or home-made, you choose)
- 600ml pouring cream (35% fat content)
- 225g good quality dark chocolate
- 2 large bananas (or 4 small), peeled and sliced
- To make the pastry, combine the flour, cocoa, sugar, salt and butter in a food processor and whizz until it resembles breadcrumbs. Add the eggs and process until it just comes together.
- Tip the dough out onto a lightly floured surface and give it a knead or two to bring it together. Pat it into a flat disc and wrap in plastic wrap. Chill in fridge for an hour.
- Preheat oven to 180°C and lightly grease a 24cm loose-bottomed tart tin (preferably high-edged rather than thin). Roll out the pastry to 3mm thickness and line the tin, trimming off the excess. Chill in the fridge for 20 minutes.
- Line the pastry with a scrunched up piece of baking paper and fill with pastry weights or rice/dried beans. Bake for 20 minutes then remove the paper and weights and bake for a further 5 minutes or so until cooked through and dry to the touch.
- Allow to cool completely on a wire rack. Pastry case will keep in an airtight container for a day.
- To make the ganache, melt the chocolate and 300ml of the cream together in a heavy based saucepan over low heat until melted and combined. Cool until it has reached room temperature but still pourable.
- To assemble the tart, add a layer of dulce de leche to the bottom of the tart and chill. Layer the caramel with sliced bananas. Pour the ganache into the tin and refrigerate until set.
- Whip the remaining 300ml of cream to firm peaks and swirl it over the tart.
- Top with grated chocolate and chill for a few hours at least.