Chocolate, coffee & banana caramel tart

Some desserts instantly feel comforting.

A chocolate tart is definitely one of them, at least for me.

It’s the kind of recipe that always works :

simple, generous, deeply comforting, especially during winter.

Here, I wanted to add a little twist : a softly infused caramel, made with banana.

Smooth, mellow, almost enveloping.
(It could just as easily be made with passion fruit, tonka bean or whatever inspires you)

The recipe takes a bit of time, but it’s not complicated and it always

makes a beautiful impression ✨

Perfect to share or to enjoy slowly with a warm cup of coffee.

Cocoa sweet pastry

Ingredients:

Instructions:

On a work surface, rub the butter and icing sugar together using your fingertips.

Add the flour, salt, ground almonds and cocoa powder, mixing with a dough scraper until crumbly.

Form a well, add the egg, and mix until a smooth dough forms.

Wrap and chill for at least 30 minutes.

Roll out the pastry thinly and line your tart tin.

Chill again for at least 2 hours (4 hours ideally).

Line with baking paper and weights, then bake at 180°C (350°F) for 10–15 minutes, until lightly golden.

Banana caramel

Ingredients:

Instructions:

Heat the sugar and water in a saucepan over medium heat, without stirring.

Once lightly coloured, remove from heat and add the banana purée.

Stir continuously, return to the heat, and cook until a rich amber colour forms (3–5 minutes).

Remove from heat and slowly add the cream, stirring gently.

(For a thicker caramel, cook a few extra minutes over low heat.)

Pour into a bowl and let cool at room temperature.

Chocolate & coffee ganache

Ingredients:

Instructions:

Finely chop the chocolate.

Bring the cream and coffee to a boil, then pour over the chocolate.

Whisk gently until smooth and glossy.

Let cool slightly, stirring from time to time.

Assembly

Spread a layer of banana caramel over the tart base, then pour over the still-warm ganache.

Let it settle… if you can wait !