Chocolate Tart with Hazelnut Brittle & Banana Recipe

Ingredients

Chocolate Pate Sucree:
1 ¼ all purpose flour
¼ lb cocoa powder
6 oz sugar
1 lb butter, cubed and frozen
¼ cup heavy cream
¼ cup yolks
Chocolate Crispy Layer:
8 oz chocolate – melted
6 oz peanut butter – warmed
1 cup crushed pretzels
Chocolate Pudding:
4 oz. bittersweet chocolate
2 tbsp. butter
2 tbsp. cornstarch
¼ cup cocoa powder
½ cup sugar
½ cup milk
1 egg
2 egg yolks, whisked together in a bowl
2 cups milk
Hazelnut Brittle:
1 tsp. water
1 tsp. vanilla
1 ½ tsp. baking soda
1 cup water
1 cup corn syrup
1 ½ cups sugar
1 lb hazelnuts
1 ½ oz butter
Garnish:
Bananas

Preparation

Step 1

1. Chocolate Pate Sucree: Sift flour, cocoa powder, and sugar into KitchenAid bowl. Paddle in butter until the size of a pea. Combine heavy cream and yolks until combined. Chill dough. Roll out into tart shells. Freeze until firm. Bake with pie weights until done, 375 degrees, 30 minutes. Cool.
2. Chocolate Crispy Layer: Combine all ingredients. Spread out into tart shell.
3. Chocolate Pudding: Mix chocolate and butter together, set aside. Mix 1/2 cup milk, egg, egg yolks, cornstarch, cocoa powder and sugar, set aside. Heat the 2 cups of milk to a simmer. Temper into egg mixture. Return to heat and cook over low until boiling, constantly whisking. Add chocolate and butter. Whisk until smooth. Strain and chill.
4. Hazelnut Brittle: Combine water, vanilla and baking soda. Combine 1 cup water, corn syrup, and sugar. Bring to 240. Add nuts and butter. Bring to 300. Add baking soda mixture. Mix quickly and pour out onto two silpat lined sheet trays. Spread thinly with metal off set spatula. Cool. Break into pieces.
5. Assembly: On plate place slices of banana. Top with round of chocolate pate sucree and chocolate pudding. Top with whipped cream and candied hazelnuts.