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Chocolate tart with banana ice-cream
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Quick and no-fuss homemade ice cream: freeze, beat, freeze.
Ingredients:
  • 250g (1 2/3 cups) plain flour
  • 30g icing sugar
  • 150g cold unsalted butter, finely chopped
  • 1 egg
  • 1 tsp vanilla bean paste or extract
  • 440.00g (1 cup) caster sugar
  • 50g liquid glucose
  • 500g overripe bananas
  • 600g sour cream
  • 42.00 gm lemon juice
  • 150g dark chocolate (50% cocoa solids), finely chopped
  • 150g (2/3 cup) caster sugar
  • 50g (1/2 cup) Dutch cocoa, (see note) plus extra, to dust
  • 250g ground almonds
  • 200g cold unsalted butter, finely chopped
  • 40.00 ml aged dark rum or brandy
  • 60ml (1/4 cup) espresso coffee
  • 100ml aged dark rum or brandy
Instructions:
  • In a saucepan over medium heat, dissolve sugar in 250ml (1 cup) water by stirring. Bring to a boil and simmer for 5 minutes until slightly reduced. Stir in glucose, then cool to room temperature.
  • Blend sugar syrup, bananas, sour cream, and lemon juice until velvety. Freeze in an ice-cream maker until solid. Store in a sealed container and freeze for 3 hours until set.
  • In a food processor, blend flour, sugar, butter, and half a teaspoon of sea salt until mixture looks like breadcrumbs. Whisk egg with vanilla, pour into the flour mixture, and blend until dough forms. Shape the dough into a disc, wrap in plastic wrap, and chill for 10 minutes.
  • Prepare the filling by blitzing chocolate, sugar, cocoa, and almonds until finely ground. Blend in butter and rum until smooth. Gradually add eggs, mixing after each addition, until fully combined. Chill in the refrigerator until ready to use.
  • Preheat a large, heavy oven tray or terracotta tile in the oven at 200C. Roll out pastry on a lightly floured surface until 4mm thick. Line a 26cm tart pan with a removable base with the pastry, trim edges, and freeze for 30 minutes.
  • To make the rum-coffee caramel, gently heat sugar and 60ml (¼ cup water) in a small saucepan until sugar dissolves. Increase heat, boil until golden caramel forms. Carefully add espresso and rum (note: it may spit), then stir until smooth. Let it cool.
  • Fill tart shell with the mixture and smooth it out with a spatula. Put the tart on a preheated baking tray and bake at high heat for 10 minutes. Lower the temperature to 170C and continue baking for another 30 minutes until the pastry turns golden and the filling sets.
  • Sprinkle tart with cocoa powder and generously drizzle with luscious caramel. Enjoy it warm or at room temperature, accompanied by creamy banana ice cream.

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