Glazed Mocha and Banana Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
6
- For the pastry
- 1 ¾ cups all-purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup butter
- 1 Tbsp water
- For the filling
- 8 ozs Dark chocolate (70% cocoa solids)
- ½ cup butter
- ½ cup dark brown sugar
- 2 Tbsps cocoa powder
- 2 Tbsps Instant Coffee powder
- ⅔ cup hot water
- 4 eggs
- 4 Banana
- For the glaze
- 3 Tbsps Apricot Jam (warmed)
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23 cm|9" flan tin or dish.
3.
Roll out the dough on a floured work surface and line the dish. Prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 20 minutes, until the pastry is pale golden. Remove from the oven and remove the beans and paper.
4.
Reduce the oven temperature to 130°C (110° fan) 275°F gas 1.
5.
Put the chocolate, butter and sugar in a heatproof bowl over a pan of simmering (not boiling) water stirring until smooth and melted.
6.
Mix the cocoa and coffee with the hot water, stirring until smooth.
7.
Beat the eggs until frothy and stir in the chocolate and cocoa mixtures.
8.
Pour into the pastry case and bake for 40-45 minutes until set. Leave to cool completely.
9.
Peel and slice the bananas and arrange on top of the tart. Spoon over or brush with the apricot glaze.
