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🍰 Bananas Split Tart

462 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 190 degrees Celsius with fan.
  2. 2. Grease a 28 cm springform pan with 1 tablespoon of butter.
  3. 3. Distribute 2 tablespoons of sugar evenly over the greased pan.
  4. 4. Press the puff pastry into the pan.
  5. 5. Fold over the edges of the pastry if necessary.
  6. 6. Prick the pastry base several times with a fork.
  7. 7. Place baking paper on the pastry.
  8. 8. Distribute lentils on the baking paper to weigh down the pastry.
  9. 9. Bake the pastry blind for approx. 20 minutes.
  10. 10. Carefully remove the baking paper with the lentils.
  11. 11. Press the pastry flat with a fork halfway through the baking time.
  12. 12. Bake the base for another 10 to 15 minutes until crisp.
  13. 13. Let the pastry base cool down.
  14. 14. Heat 150 ml cream with 3 tablespoons of sugar and vanilla sugar in a small saucepan.
  15. 15. Bring the mixture to a boil.
  16. 16. Remove the saucepan from the heat.
  17. 17. Finely chop the chocolate couverture.
  18. 18. Add 320 g of the chopped chocolate couverture to the hot cream.
  19. 19. Stir the mixture smoothly with a whisk.
  20. 20. Wait until the chocolate couverture has completely dissolved.
  21. 21. Squeeze out lemon juice.
  22. 22. Halve the bananas lengthwise.
  23. 23. Marinate the banana halves with the lemon juice.
  24. 24. Distribute the bananas on the cooled puff pastry.
  25. 25. Pour the chocolate glaze over the bananas.
  26. 26. Distribute the glaze evenly.
  27. 27. Place the tart in the refrigerator for at least 1 hour.
  28. 28. Whip the remaining cream stiffly with cream stabilizer.
  29. 29. Fill the whipped cream into a piping bag.
  30. 30. Distribute the cream on the tart.
  31. 31. Sprinkle the remaining chocolate couverture pieces over it.
  32. 32. Serve the tart.

Nutrition per serving