- A tart (recipe below) or a ready made one
For the Raisins and Caramelised Bananas
- 1/2 cup golden raisins
- 3 Tbl (45ml) dark rum
- 3 Tbl (45ml) water
- 1 ripe banana (I doubled this amount)
- Juice of half a lemon
- 2 Tbl unsalted butter
- 1/2 habanero pepper, or to taste ( I used a small red chilli)
- 4 Tbl sugar
- a pinch of freshly ground black pepper
For the Chocolate Ganache:
- 140g (5 oz) bittersweet chocolate (around 60% cocoa), finely chopped
- 113g (4 oz) unsalted butter, cut into 8 pieces
- 1 large egg
- 3 large egg yolks
- 2 Tbl sugar
- Combine the raisins, rum and water in a small saucepan and boil for 2 minutes. Remove from the heat and allow them to macerate a few hours.
- Slice the bananas and cut them into 1cm thick rounds. Toss them in the lemon juice.
- Melt the butter with the habanero pepper/chilli in a large non-stick sauté pan. Remove the pepper when the butter starts to bubble (leave it longer if you like it hot). Add the banana slices to the pan (avoid crowding the pan too much) and sprinkle the sugar over the bananas.
- Cook until they’re a nice golden brown and flip them over to caramelise the other side. Add the black pepper. Cook one more minute and transfer them to a plate while you finish cooking the rest.
- Fill a blind-baked sweet pastry crust with the macerated raisins and the caramelised bananas (putting aside some slices for decoration if you wish).
- For the ganache: Melt the chocolate and butter separately in two double boilers / pots. Let them each cool to 40°C (104°F).
- In a mixing bowl, gently stir together the egg yolks, egg and sugar but be careful not to beat too much air into the eggs.
- When the chocolate is at 40°C, gently stir it into the egg mixture using a rubber spatula in steady, gentle concentric circles. When the chocolate is incorporated repeat with the butter at 40°C. When the mixture is smooth and shiny, pour it into the crust to cover the caramelized bananas and raisins. If there are any bubbles, run a blowtorch over the surface to pop them but don’t let the heat sit for too long as it’ll scorch the chocolate.
- Bake the tart at 190°C (375°F) for exactly 11 minutes. It will be still a little jiggly but that’s normal.
- The tart will be ready to eat when it’s hot or warm but it’ll be oozy and gooey (well mine was anyway). You could leave it to cool down for a few hours or leave it for a day. The tart filling will firm up. Store it at room temperature but do not refrigerate it.
Paté Sucrée (Tart)
- 250g plain flour
- 100g icing sugar
- 100g unsalted butter, slightly softened and chopped
- pinch of salt
- 2 eggs
- In a food processor, pulse flour and sugar until combined and to remove any lumps. Add butter and pulse until it’s crumbly. Add eggs and process until dough just comes together.
- Tip it out onto a floured surface and give it a few gentle kneads to bring the dough together. Cover well with plastic wrap and refrigerate for 1-2 hours.
- Roll out the dough until 3mm thick and lift the pastry onto the rolling pin. Unroll over a loose-bottom tart tin and lightly press the pastry into the tin. Trim off the excess pastry by rolling the pin over the edges. Roll a ball of excess pastry and press into the sides to lift up the edges slightly above the tin. Prick the bottom with a fork to release trapped air and refrigerate for at least an hour.
- Preheat oven to 190°C. Line the tart with foil or crumpled up baking paper and fill with pie weights or beans. Bake for around 15-20 minutes, then lower the temperature to 180°C and remove the paper and weights. Bake for a further 5 minutes until the tart is lightly golden. Remove from oven and set aside.