Chocolate Caramel Banana Tart

By MooK

Ingredients

• For the crust:
• 1 stick (113gr) unsalted butter, at room temperature
• 1/2 cup (60gr) unsifted powdered sugar
• 3 egg yolks
• pinch of salt
• 1 1/2 cup flour
• 1/4 cup (20gr) unsweetened cocoa powder
• For the caramel-peanut butter-banana layer:
• 1/2 cup (100gr) sugar
• 2 tablespoons water
• 2 tablespoons heavy cream
• 2 tablespoons unsalted butter at room temperature
• 1/4 cup peanut butter (your choice smooth or crunchy)
• 2 small bananas, peeled and mashed
• For the chocolate ganache topping:
• 1 cup semisweet chocolate chunks or chips
• 1/2 cup heavy cream

Preparation

Step 1

Prepare the crust:
In a mixer, whip together the butter and sugar together until light and fluffy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add the flour and cocoa powder and mix briefly. Dump the whole mixture onto a lightly floured (use more flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.

Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. (I went with rectangular this time) If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 15-20 minutes until completely done. Remove the weights and parchment paper.

Prepare the filling:
In a heavy bottom saucepan, bring the sugar and water to a boil over meadium high heat and cook until you get a dark caramel. (do not walk away - it only takes minutes). Remove the pan from the heat and add the cream and butter. The mixture will bubble so be careful. Place the pot back on the stove and cook on low until the mixture is smooth. Remove from heat and let cool to room temperature.
Once cooled, add the peanut butter and banana and whisk until completely smooth. Pour over the crust. Refrigerate for 2 hours before topping with the ganache.

Prepare the ganache:
Place the chocolate in a medium size bowl. In a small saucepan set over medium high heat, bring the cream to a strong simmer. Remove from the heat and pour over the chocolate. Let stand for a couple of minutes and slowly stir in with a whisk or spoon until smooth. Let cool for 5 minutes and spread all over the banana filling. Refrigerate until firm.