Chocolate tart with Banana Ice Cream

By sarah_carroll

Ingredients

• Ingredients (serves 8)
• 250 g (12/3 cups) plain flour
• 30 g icing sugar
• 150 g cold unsalted butter, finely chopped
• 1 egg
• 1 tsp vanilla bean paste or extract
• Banana ice-cream
• 220 g (1 cup) caster sugar
• 50 g liquid glucose
• 500 g overripe bananas
• 600 g sour cream
• 2 tbs lemon juice
• Chocolate filling
• 150 g dark chocolate (50% cocoa solids), finely chopped
• 150 g (2/3 cup) caster sugar
• 50 g (1/2 cup) Dutch cocoa, (see note) plus extra, to dust
• 250 g ground almonds
• 200 g cold unsalted butter, finely chopped
• 2 tbs aged dark rum or brandy
• 4 eggs
• Rum-coffee caramel
• 220 g (1 cup) caster sugar
• 60 ml (1/4 cup) espresso coffee
• 100 ml aged dark rum or brandy

Details

Servings 10

Preparation

Step 1

To make banana ice-cream, place sugar and 250ml (1 cup) water in a saucepan over medium heat and stir until sugar dissolves. Bring to the boil, then cook for 5 minutes or until slightly reduced. Stir in glucose, then remove from heat. Cool to room temperature.

Process sugar syrup, bananas, sour cream and lemon juice in a food processor until smooth. Churn mixture in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 3 hours or until firm.

To make pastry, process flour, sugar, butter and 1/2 tsp sea salt in a food processor until mixture resembles breadcrumbs. Whisk egg with vanilla, add to flour mixture and process until mixture just comes together. Shape into a disc, wrap in plastic wrap, then refrigerate for 10 minutes.

Meanwhile, to make filling, process chocolate, sugar, cocoa and almonds until finely ground. Add butter and rum, and process until combined. Add eggs, in 2 batches, processing until combined after each addition. Refrigerate until needed.

Preheat a large, heavy-based oven tray or terracotta tile in the oven and preheat to 200C. Meanwhile, roll out pastry on a lightly floured surface until 4mm thick and use to line a 26cm tart pan with a removable base. Trim edges, then freeze for 30 minutes.

Meanwhile, to make the rum-coffee caramel, place sugar and 60ml (¼ cup water) in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium, bring to the boil, then cook until a golden caramel. Add espresso and rum, taking care as mixture will spit, then stir until smooth. Set aside to cool.

Spoon filling into tart shell and level with a spatula. Place on hot oven tray and bake for 10 minutes. Reduce oven to 170C and bake for a further 30 minutes or until pastry is golden and filling is firm to the touch.

Dust tart with cocoa and drizzle with caramel. Serve warm or at room temperature with banana ice-cream.

Notes

You don't need to blind bake this tart as the long cooking time for the filling will cook the pastry, too. Allow an extra 3 hours to freeze the ice-cream.

Dutch cocoa has a richer taste than regular cocoa. Available from delis and selected supermarkets.

Tip: The riper your bananas, the better the flavour of the ice-cream. Leave bananas to ripen at room temperature until skins darken.