This recipe morphed from a humble chocolate tart to this recipe rather quickly. I had left over sweet miso in my fridge from making Burnt butter Miso Cookies, whilst at the same time I was wondering how to bridge the gap between banana and chocolate. Now I know it's not a gap that needs bridging, yet for some reason I was looking for a way. I decided adding miso to my chocolate ganache, and brûléeing sliced ripe bananas would do the trick. Brûléeing creates a caramelisation of the bananas, whilst the miso brings a salted caramel undertone to the chocolate, and there started my recipe. This my take on the French Banane Chocolat, I hope you enjoy it as much as I do.
25cm / 10 inch tart tin
Kitchen blow torch
2 x large Ripe Bananas
1 cup Sugar for brûléeing
340g chocolate (I use 70% smooth dark Lindt for this recipe)
320ml pouring cream
Tablespoon sweet miso (I use Miko Brand Sweet Miso 50% less sodium)
Cocoa powder for dusting
Slice 2 large ripe bananas 3-4mm thick, place them on a baking tray evenly spaced (this might need to be done in two batches, or on two trays). Use a spoon to sprinkle a thick layer of castor sugar over each slice. Once completed use a blow torch to carefully burn the sugar creating a hard brittle top once cooled. Place tray(s) in the fridge to speed up the process.
For the Ganache, Start by breaking the chocolate in a large glass bowl, the smaller your break the chocolate the quicker it will melt.
Place cream in a small saucepan and heat on a low to medium heat. Just before it starts to simmer, when you can see steam and the beginnings of tiny bubbles, take it off the heat and pour the cream over the chocolate. Cover the bowl with cling wrap, and allow it to sit for 5 minutes.
Take the brûlée’d banana slices out of the fridge and place them onto the chocolate shortcrust pastry base.
After 5 minutes remove the cling wrap and stir the chocolate and cream until combined, if there are still chunks of chocolate you can place the bowl over a water bath and stir until it’s smooth.
Add the sweet miso into the mixture and stir until smooth and combined.
Pour the mixture carefully into the pastry base, on top of the brûlée’d bananas.
Allow the mixture to cool at room temperature for an hour and then place in the fridge for a minimum 4 hours. I usually like to make this the night before.
Dust with cocoa before serving.