| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 200 | g | Dark Bitter Chocolate |
| chopped | ||
| 150 | Cream | |
| 50 | Milk | |
| 1 | Egg | |
| 250 | g | Flour |
| 150 | g | Butter |
| 2 | Egg Yolks | |
| 100 | g | Icing Sugar |
| 1 | Banana | |
| 1 | Dish of Pistachio / Vanilla | |
| Ice Cream | ||
| 200 | Vanilla Custar |
INSTRUCTIONS
Pastry Mix the icing sugar and flour together in a bowl. Gradually add the beaten eggs to form the pastry. Line the individual tart cases and bake blind until golden. Chocolate Filling 3. Bring the cream and milk to the boil, and pour on to the chopped chocolate. 4. Whisk until the chocolate has melted. Add the beaten egg and mix well. 5. Pour the mix into the pre-cooked pastry tarts and bake in the oven for approximately 15 minutes at 150°c. 6. Slice the banana and arrange into a little rosette on top of the tart. 7. Dust with icing sugar and caramelise using a blow torch. 8. Serve with pistachio ice cream and custard. Converted by MC_Buster. NOTES : Chef:Aaron Patterson Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 791
Calories From Fat: 406
Total Fat: 45.9g
Cholesterol: 260.7mg
Sodium: 283.7mg
Potassium: 570.9mg
Carbohydrates: 80.8g
Fiber: 5.2g
Sugar: 25.2g
Protein: 15.7g