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🍽️ Chocolate Banana Tartlets

685 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 1 pinch salt
• 75 g sugar
• 125 g butter
• 1 egg
• dried legumes (for blind baking)
• 250 g dark chocolate coating
• 125 ml whipping cream
• 20 ml rum
• 2 bananas
• 150 g sugar
• 325 ml whipping cream
• chopped hazelnuts (for sprinkling)

Instructions

1. 1. Mound the flour on a clean work surface.
2. 2. Mix the flour with salt and sugar.
3. 3. Make a well in the center of the flour mixture.
4. 4. Cut the cold butter into small cubes.
5. 5. Distribute the butter pieces around the well.
6. 6. Place the egg in the center of the well.
7. 7. Add about 2 to 3 tablespoons of cold water.
8. 8. Chop all ingredients roughly with a knife until small crumbs form.
9. 9. Knead the crumbs quickly by hand into a smooth dough.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in cling film.
12. 12. Chill the dough in the refrigerator for about 30 minutes.
13. 13. Preheat the oven to 200 degrees Celsius with top and bottom heat.
14. 14. Roll out the dough on a floured surface.
15. 15. Grease the tartlet molds (10 to 12 cm in diameter).
16. 16. Line the molds with the dough.
17. 17. Place baking paper into the dough bases.
18. 18. Distribute the legumes (e.g., dried beans) as pie weights on the paper.
19. 19. Bake the tartlets in the preheated oven for 20 to 25 minutes until golden brown.
20. 20. Remove the tartlets from the oven.
21. 21. Remove the baking paper and the legumes.
22. 22. Let the tartlet bases cool down completely.
23. 23. Roughly chop the chocolate couverture.
24. 24. Bring the cream to a boil.
25. 25. Pour the hot cream over the chocolate.
26. 26. Stir the mixture gently with a spatula until it is smooth and homogeneous.
27. 27. Stir the rum into the chocolate mixture.
28. 28. Let the ganache cool until it is still pourable but thick.
29. 29. Peel the bananas.
30. 30. Slice the bananas.
31. 31. Distribute the banana slices over the tartlet bases.
32. 32. Pour the ganache over the bananas.
33. 33. Place the tartlets in the refrigerator for about 2 hours until the filling is set.
34. 34. Caramelize the sugar in a pan.
35. 35. Deglaze the caramel with 75 to 100 ml of cream.
36. 36. Bring the caramel sauce to a brief boil.
37. 37. Thin the sauce with a little water if necessary.
38. 38. Whip the remaining cream until stiff.
39. 39. Fill the whipped cream into a piping bag.
40. 40. Pipe the cream onto the tartlets.
41. 41. Drizzle the tartlets with the caramel sauce.
42. 42. Sprinkle the tartlets with hazelnuts.

Nutrition per serving

• kcal: 685
• Protein: 7 g · Fett/Fat: 43 g · Carbs: 62 g