Fine Chocolate – Banana – Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 100 grams flour
- 50 g powdered suar
- 50 g cream cheese
- 50 g butter, soft
For covering:
- 100 g chocolate, (dark chocolate, 70% cocoa)
- 2 egg (s)
- 250 g low-fat quark
- 1 packet vanilla sugar
- 50 grams flour
- 1 pinch (s) salt
- 75 grams sugar
- 2 banana (s)
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- Line a 28 cm springform pan with baking paper. Knead a shortcrust pastry from the dough ingredients and use it to line the springform pan, pulling up a 2 cm high rim. Possibly use a floured small rolling pin to help. Place the springform pan with the batter in the refrigerator for 1 hour.
- Separate the eggs for the topping. Beat the egg whites with sugar and a pinch of salt until stiff and refrigerate until ready to use. Melt the chocolate in a hot water bath. Whisk the egg yolks with the low fat quark, vanilla sugar and melted chocolate. Mix quickly with the flour until smooth. Finally fold in the egg whites. Put the cream in the springform pan. Cut the bananas into approx. 1.5 cm thick slices, spread them on the cream and press in gently.
- Bake the tart in a preheated oven at 180 ° C for 25-30 minutes. Let cool in the springform pan and lightly dust with powdered sugar before serving.
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