Frenchie and the Chocolate-Banana Mini Tarts

14 Feb

Valentine’s Day! Embrace it, ignore it, love it or despise it – single, romantically challenged or independent, hitched or just amongst friends… at least make some good food and if chocolate is in the house – sign me up! This recipe – which is not mine – will make 2 mini tarts. Easy and delicious.

If you like strawberries better than bananas or if you enjoy a different jam than apricot jam, create your own mini tarts that match your moods and favorite flavors.

Ingredients (dough):

1 1/4 cup (125 g) of flour

half a stick of butter (65 g)

1/2 cup (50 g) of powdered sugar

1 yolk

1 big spoonful of milk or water


In a big bowl mix the flour, sugar and salt. Cut the butter in small tiny cubes. Mix with your hands and warm the butter as you knead the dough. The butter cubes should be crushed and flattened between your fingers to look like big crumbs.

Create a well in the center and add the yolk and milk (or water) in the center. Mix with your hands until you get a workable dough between your fingers. Roll it to form a ball. Wrap in plastic and place in fridge. The dough can be made weeks in advance. Keep cold in the fridge.

Ingredients (tarts):

1 banana

4.5 oz. (125 g) of chocolate (at least 52%)

1/2 cup (10 cl) of heavy cream

lemon juice (1/2 a lemon)

apricot jam (3-4 big spoonfuls)

1 Tbsp (13 g) of butter

a handful of slices almonds – pan roasted

Preheat the oven to 375 °F (180 °C). Remove dough from the fridge at least 20 min before working it. Spread the dough with a rolling pin. Cut out 2 small rounds slightly bigger than your mini tart pans. Make holes with a fork in the dough. Bake for 15 min. Let it cool.

Prepare the ganache by cutting the chocolate in small pieces in a bowl. Heat the cream until it reaches a boiling point. Pour the cream over the chocolate and mix well. Add the butter. Mix well again until you get a smooth chocolate ganache.

Pour the ganache at the bottom of the mini tarts. Do not fill the tart crusts. Fill them 3/4 to the top with ganache. Place in the fridge for 15 min.

In the meantime, cut your banana in thin slices. Pour lemon juice over it so it does not brown. Melt the apricot jam in a small pan with 2 big spoonfuls of water until you get a liquid apricot sauce. Do not make it boil and do not cook it.

Cover the tart’s ganache with the slices of banana and cover them with the apricot sauce. No need to make it thick. Use a pastry brush if needed. Finish by sprinkling the roasted almonds on top of the tart. Keep in the fridge and remove about 20 minutes before serving.


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