30 mins to 1 hour
30 mins to 1 hour
By Matt Tebbutt
From Saturday Kitchen
For the chocolate pastry
- 200g/7oz flour
- 150g/5½oz unsalted butter
- 2 tbsp cocoa powder
- 1 free-range egg yolk
- 2 tbsp icing sugar
For the caramel filling
- 1 x 400ml/14fl oz tin dulce de leche
- 30g/1oz dark brown sugar
- 100g/3½oz butter
- 50–100ml/ 2–3½fl oz whiskey
For the topping
- 3 bananas, peeled and sliced
- 50g/1¾oz dark chocolate, grated
- 400ml/14fl oz double cream
- 50g/1¾oz icing sugar, or to taste
- 25ml/1fl oz whiskey
Place all of the chocolate pastry ingredients into a food processor and blend with about 2 tbsp cold water to bring together into a pastry. If the mixture is still a little dry you can add a little more water, but try to avoid the pastry being too wet. Bring the pastry together then shape into a puck and leave covered in the fridge for 1 hour.
Roll the pastry out to around 3mm/⅛in. Gently lift the pastry into your tart tin and line the tin with the pastry, making sure to press it into all the edges. Return the pastry to the fridge for another hour.
Preheat the oven to 200C/180C Fan/Gas 6. Prick the base of the tart with a form, then line with greaseproof paper and fill with baking beans. Bake in the oven for 15 minutes, then remove the greaseproof paper and baking beans and bake for a further 15 minutes. Remove from the oven and allow to cool.
To make the caramel filling, place all the ingredients into a saucepan and warm until the butter has melted and the sugar has dissolved. Pour the caramel into the pastry case and leave to set in the fridge for 4 hours.
Pour the double cream into a mixing bowl and whip with the whisky and icing sugar. Set aside in the fridge until ready to serve.
When you’re ready to serve, remove the tart from the fridge and lay the sliced bananas on top of the caramel. Garnish with the grated chocolate and serve with the whipped cream.