Chocolate tart with banana ice cream

Appetizing Chocolate tart with banana ice cream Recipe

It’s easy to make ice-cream without an ice-cream maker. Simply freeze mixture three-quarters through, beat with an electric mixer until soft, then freeze until just firm.
Chocolate tart with banana ice cream
Prep Time : 0:40 | Cook Time : 0:50 | Total Time : 1:30 | Serving : 8 person.


  • 250g (1 2/3 cups) plain flour

  • 30g icing sugar

  • 150g cold unsalted butter, finely chopped

  • 1 egg

  • 1 teaspoon vanilla bean paste or extract

Banana ice-cream

  • 220g (1 cup) caster sugar

  • 50g liquid glucose

  • 500g overripe bananas

  • 600g sour cream

  • 2 tablespoons lemon juice

Chocolate filling

  • 150g dark chocolate (50% cocoa solids), finely chopped

  • 150g (2/3 cup) caster sugar

  • 50g (1/2 cup) Dutch cocoa, (see note) plus extra, to dust

  • 250g ground almonds

  • 200g cold unsalted butter, finely chopped

  • 2 tablespoons aged dark rum or brandy

  • 4 eggs

Rum-coffee caramel

  • 220g (1 cup) caster sugar

  • 60ml (1/4 cup) espresso coffee

  • 100ml aged dark rum or brandy


  • Step 1

    To make banana ice-cream, place sugar and 250ml (1 cup) water in a saucepan over medium heat and stir until sugar dissolves. Bring to the boil, then cook for 5 minutes or until slightly reduced. Stir in glucose, then remove from heat. Cool to room temperature.

  • Step 2

    Process sugar syrup, bananas, sour cream and lemon juice in a food processor until smooth. Churn mixture in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 3 hours or until firm.

  • Step 3

    To make pastry, process flour, sugar, butter and 1/2 teaspoon sea salt in a food processor until mixture resembles breadcrumbs. Whisk egg with vanilla, add to flour mixture and process until mixture just comes together. Shape into a disc, wrap in plastic wrap, then refrigerate for 10 minutes.

  • Step 4

    Meanwhile, to make filling, process chocolate, sugar, cocoa and almonds until finely ground. Add butter and rum, and process until combined. Add eggs, in 2 batches, processing until combined after each addition. Refrigerate until needed.

  • Step 5

    Preheat a large, heavy-based oven tray or terracotta tile in the oven and preheat to 200C. Meanwhile, roll out pastry on a lightly floured surface until 4mm thick and use to line a 26cm tart pan with a removable base. Trim edges, then freeze for 30 minutes.

  • Step 6

    Meanwhile, to make the rum-coffee caramel, place sugar and 60ml (ΒΌ cup water) in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium, bring to the boil, then cook until a golden caramel. Add espresso and rum, taking care as mixture will spit, then stir until smooth. Set aside to cool.

  • Step 7

    Spoon filling into tart shell and level with a spatula. Place on hot oven tray and bake for 10 minutes. Reduce oven to 170C and bake for a further 30 minutes or until pastry is golden and filling is firm to the touch.

  • Step 8

    Dust tart with cocoa and drizzle with caramel. Serve warm or at room temperature with banana ice-cream.

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