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Makes six Ø16cm tarts
Recipe Step by Step
- 285g Banana
- 25g Brown sugar
- 25g Lemon juice
- 335g Total weight
Mix them with the brown sugar and bring to a boil.
Add the lemon juice.
Store in the refrigerator and blend.
MOIST CINNAMON SPONGE
- 140g Extra fine blanched almond flour
- 20g Cornstarch
- 140g Sugar
- 2g Baking powder
- 20g Ground cinnamon
- 140g Heavy cream 36%
- 140g Whole eggs
- 602g Total weight
Add the cream and the eggs, mix well and set aside.
- 420g French-style pastry flour
- 700g Oats
- 8g Sel de Guérande salt
- 280g Sugar
- 6g Baking powder
- 505g European-style butter
- 85g Egg whites
- 2004g Total weight
Mix with the flat beater in a food processor while gradually adding in the cubed dry butter then the egg whites.
Roll out immediately and freeze.
ABSOLU CRISTAL SPRAY GLAZE
- 545g Absolu Cristal neutral glaze
- 55g Mineral water
- 600g Total weight
Immediately apply using a spray gun at approx. 175°F (80°C).
LIQUID STARCH FOR INTENSE HUKAMBI 53% WHIPPED GANACHE
- 390g Whole milk
- 12g Potato starch
- 402g Total weight
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour part of the hot milk over the milk-starch mixture.
Put everything back in the cooking appliance and bring to a boil.
INTENSE HUKAMBI 53% WHIPPED GANACHE
- 360g Liquid starch
- 3g Gelatin powder 220 Bloom
- 15g Water for the gelatin
- 230g HUKAMBI 53%
- 145g Heavy cream 36%
- 753g Total weight
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Mix straight away thoroughly using an immersion blender to make a perfect emulsion.
Add the cold heavy cream. Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
HUKAMBI & BANANA SOFT GANACHE
- 255g Banana purée
- 205g HUKAMBI 53%
- 460g Total weight
Assembly and finishing
As needed Whole eggs
As needed Banana
As needed HUKAMBI 53%
Make the whipped ganache, the soft ganache, the banana compote and the moist cinnamon sponge. Set aside. Make the oat shortbread crust, cut it into strips with a length of 56cm and a width of 2cm, and use it to line some 18.5cm rings. Cut out two 18cm circles. Place one in the base of the 18.5cm tart and the other in an 18cm ring. Freeze the pastry then use a cutter to cut wave shapes at random into the bottom of the 18.5cm tart. Bake the tart case and 18cm circle for approx. 20 minutes at 140°F (60°C) in a ventilated oven. Blend the whole eggs, then spray them onto the tarts to give them a waterproof coating. Bake again for 4 minutes. Top the 18cm circle with 100g of soft cinnamon sponge, then add 60g of sliced banana, pushing each piece gently into the sponge. Bake in a fan-assisted oven at 320°F (155°C) for around 15 minutes. When the circles have baked and cooled, add 75g of Hukambi and banana soft ganache and freeze. Whip up the whipped ganache then, using a pallet knife, apply it to the 18cm circle, giving it a smooth surface. Freeze. Spread some tempered Hukambi couverture chocolate onto a sheet of guitar paper. Cut it into 16cm circles, then make some waves of the same size as the waves you made in your tart case. Leave to set. Heat the glaze and spray a thin layer onto the whipped ganache. Sprinkle with cinnamon. Turn over the tart case and place it on top of the assembly. Fill a few waves with the banana compote. Randomly arrange the Hukambi chocolate decorations.
Meet the Chef
You can also use make your tart case the traditional way. Feel free to personalize your tart by cutting the pastry into other shapes.Learn more