Chocolate tart with Caramelized Bananas
Makes one 8 inch pie
150g plain flour
1 tbsp cocoa powder
2 tbsp icing sugar
2 tbsp corn oil
1 medium egg yolk
1 tsp rum extract
100g dark chocolate, chopped into small pieces (60%)
50ml whipping cream
2tbsp orange liquor
2 medium egg whites
40g fine brown sugar
1/4 portion whipped cream from below
200ml whipping cream + 1tbsp sugar
1tsp gelatin powder + 1tbsp water (combined together and warm up till gelatin melts)
**Whisk cream and sugar till soft peak, add in melted gelatin and whisk till stiff
2 medium size bananas
Rub flour and butter together until mixture resembles fine breadcrumbs.
Sift in cocoa powder and icing sugar.
Mix well before stirring in the corn oil, followed by egg yolk and rum until the dough comes together.
If mixture is too dry, add 1 tbsp cold water.
Wrap dough in cling wrap and chill for 30 minutes.
**Do not overknead the dough. Quickly combine all the pastry ingredient together to form a dough
Roll out the dough into a thin sheet.(slightly bigger then tart pan) and cover the dough sheet over the tart pan.
Fit and trim the pastry, prick the base with a fork and chill again for another 15 minutes.
Blind bake the pastry base for 15 minutes in preheated oven at 190C.
Remove foil and bake further for 10 minutes or till base is cooked.
Set aside to cool while you prepare the filling.
Slice bananas into 2 cm thick.
Place sugar in pot over medium heat and let it turn slightly brown.
Add bananas and cooked till bananas caramelized.
Warm up the whipping cream and pour over the dark chocolate.
Stir till chocolate is completely melted.
Set aside to cool before mixing in orange liquor. Fold 1/4 of whipped cream into the chocolate. (keep remaining whipped cream in fridge.)
Combine egg whites and brown sugar in a bowl and place over a pot of simmering water without touching the base of the bowl.
Beat egg whites for about 1 to 2 minutes using wired whisk. (be careful not to cook the eggs)
Remove the bowl from hot water and whisk the egg whites using electric mixer till stiff peaks.
Fold 1/3 of the whites into the chocolate mixture, then fold in the remaining whites.
Spoon the chocolate filling into tart shell. Chill in the fridge for an hour to partially set the chocolate.
Remove tart from fridge. Spoon or pipe the whipped cream over chocolate mixture and top with caramelized bananas. Chill in fridge for another 1 hour before serving.
**This tart is best eaten on the day itself as bananas left overnight will turn dark the next day.