Milk chocolate banana tart

by | May 24, 2022 | Pastry, Tarts | 0 comments

Milk chocolate banana tart…..a classic and gorgeous combination.
Milk chocolate banana tart guarantees to satisfy any chocolate craving.
I decided to use the milk chocolate Caramélia by Valrhona, which matches perfectly with bananas.
Not overly sweet, a tart that you will remember for its simplicity and goodness.

crostata al cioccolato al latte e banana

crostata al cioccolato al latte e banana

crostata al cioccolato al latte e banana

Milk chocolate banana tart

Yield: serves 6


Cocoa short crust pastry

  • 3/4 cup + 1 tsp (100 g) pastry flour
  • 2 tbsp (12 g) almond powder
  • 1/4 cup + 2 tbsp (40 g) icing sugar
  • 1/2 cup (60 g) soft unsalted butter
  • 1/2 (20 g) small whole egg, room temperature
  • 1 tbsp (6 g) cocoa powder
  • 1 generous pinch of salt

Banana sponge

  • 3 oz (80 g) marzipan
  • 1/2 tbsp (10 g) honey
  • 2 small (80 g) whole eggs, room temperature
  • 2.5 oz (70 g) chope ripe banana (peeled)
  • 2 tbsp (15 g) pastry flour
  • Pinch of salt
  • 1 g baking powder
  • 2 tbsp (25 g) unsalted melted butter
  • banana slices

Caramélia milk chocolate ganache

  • 1/2 cup + 1 tsp (120 g)whipping cream
  • 1 tbsp (20 g) inverte sugar (or honey )
  • 7.5 oz (195 g) Caramélia milk chocolate 36%, Valrhona
  • 1 tbsp (15 g) cold diced unsalted butter


  • Tempered milk chocolate
  • Cocoa powder
  • Gold leaf
  • Cocoa butter


    Cocoa short crust pastry
    In the bowl of a stand mixer fitted with paddle attachment, mix butter with sifted icing sugar and almond meal.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour, cocoa powder with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
The day after, place a tart ring (6 inches in diameter and 1 inch in high) on a perforated baking tray with perforated baking sheets.
    Roll the dough gently until you have an even 2.5 mm thickness.
    Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
    Using the knife, remove the overhanging pastry.
    Refrigerate for 2 hours, then freeze.
    The day after, bake the tart for 17/18 minutes, fan oven at 300F - 150°C.
    Out of the oven crust the tart with cocoa butter.
    Remove the ring and set aside.

    Banana sponge
    Heat fan oven at 320F - 160°C.
    Sift the flour with baking powder and salt and set aside.
    Melt the butter and set aside.
    Dice the marzipan and heat it in the micro wave for a few seconds to soften.
    In a jar, pour the eggs, the marzipan the chopped banana and honey.
    Blend with a hand blend to get a smooth mixture.
    Pour the batter in the bowl of a stand mixer fitted with whisk attachment and whip on high speed for 5/6 minutes.
    Gently add the sifted powders and mix to combine with a rubber spatula.
    Take two spoonfuls of the batter, mix them with the melted butter and mix gently.
    Combine the the 2 mixtures (whipped eggs / melted butter).
    With a pastry bag, pipe the batter in a square ring (8 inches), placed on a baking mat greased with non stick spray.
    Cover the surface with banana slices and bake for about 23 minutes.
    Out of the oven, remove the ring, let completely cool and get a 6 inches - 15 cm round disc from the sponge.
    Set aside.

    Caramélia milk chocolate ganache
    Melt the chocolate.
    Heat the cream with sugar or honey until 165F - 75°C.
    Pour the hot cream over the chocolate in 3 batches, mixing well after each addiction with a rubber spatula.
    Pour the ganache into a jar, blend with a hand blender and gradually add the butter.
    Blend until you get a smooth and shiny ganache.

    To assemble
    On the bottom of the baked tart, place the sponge disc.
    Pour the ganache up to 3 mm from the edge and refrigerate until the ganache has set.

    To serve
    Dust the edges to the tart with cocoa powder, garnish with tempered milk chocolate sticks and gold leaf.
    Let the tart a few minutes room temperature before serving.

crostata al cioccolato al latte e banana


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