Preparation time: 10 min
Cooking time: 30 min
Serves 8

 INGREDIENTS

• 1 batch of plain or chocolate shortcrust pastry
• 9 oz dark chocolate
• 8 oz heavy cream
• 1 oz honey
• 8 oz butter
• 2 bananas

METHOD

Preheat the oven to 340°F

Roll out the pastry to line the tart pan and refrigerate for 30 min.

Cover the pastry with baking paper and pie weights and blind bake for 20 min in the oven.

Leave to cool completely.

Bring the cream and honey to a boil and pour over the chocolate which has been chopped and placed in a bowl.

Mix gently to avoid incorporating air into your ganache.

Add the butter in small cubes and mix again.

Slice the bananas and place them in the bottom of your tart, then pour the hot ganache over the top.

Leave to cool at room temperature then refrigerate for around 2 hours before serving.

Tip: For a perfectly baked tart shell, remove the baking paper and pie weights halfway through cooking.