Milk chocolate banana tart

Instructions

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.
Enjoy!