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Categories:Viewed: 28 - Published at: 5 years ago
Ingredients
- 100 g butter, softened
- 200 g plain flour
- 170 g caster sugar + 2 tbsp
- 6 medium eggs
- 200 g creme fraiche
- 40 g custard powder
- 3 small bananas
- 2 tsp lemon juice
- 100 g dark chocolate
Method
- Preheat oven to 350°F. For the pastry, mix together the butter, flour, 3 tbsp sugar, 1 egg and a pinch of salt and knead until smooth. Wrap in plastic wrap and chill for about 30 minutes. Roll between 2 layers of parchment paper to about 12 inch diameter then transfer to a greased 9 inch tart pan. Lightly press into the edges, cover with parchment paper and fill with dried beans to blind bake for about 15 mins.
- Meanwhile, whisk together remaining eggs, creme fraiche and the remaining sugar, reserving 2 tbsp. Stir in the custard powder until smooth then mash 1 banana with 1 tsp lemon juice and stir in.
- Remove the tart from the oven, remove the beans and paper and allow to cool for 10 mins. Melt chocolate in a bowl over a pan of hot water and spread on the base of the tart. Peel and slice 2 bananas, then sprinkle with 1 tsp lemon juice. Place these on the base of the tart then pour in the egg mixture. Return to the oven and bake for 25-30 minutes. Allow to cool for at least 1 hour in the pan before removing.
- When cooled, sprinkle 2 tbsp sugar over the top and place under a hot broiler to caramelize.
