Guittard's Roasted Banana Chocolate Tart
Adapted from the Guittard Chocolate Cookbook. Cookie crust based on recipe from Serious Eats.
Cuisine: tart
Serves: (1) 9" tart
Milk Chocolate Chantilly
  • ¾ cup (112 g) milk chocolate, either baking wafers or baking bars finely chopped
  • 1½ cups (360 ml) heavy whipping cream, divided
  • ½ tablespoon light corn syrup
  • ½ tablespoon honey
  • ¼ cup (37g) malted milk powder
Chocolate Cookie Crust
  • 7 tablespoons (100 g) unsalted butter, room temperature
  • ¾ cup (170 g) sugar
  • 1 cup (140 g) all purpose flour
  • ½ cup (43 g) unsweetened cocoa powder
  • ½ teaspoon (3 g) salt
  • 3 tablespoons (43 g) unsalted butter, melted
Roasted Banana Marmalade
  • 2 ripe bananas
  • 2 tablespoons unsalted butter, cut into small cubes
  • 1 vanilla bean
  • Juice from 1 orange (about ⅓ cup)
  • 2.5 oz (70 g) raw or turbinado sugar
Chocolate Filling
  • 7 oz (200 g) bittersweet chocolate(I used 74%), baking wafers or baking bars, finely chopped
  • 3 tablespoons plus 2 teaspoon whole milk
  • ⅔ cup (80 ml) heavy whipping cream
  • 2 tablespoons unsalted butter, room temperature
  • 1 large egg, room temperature
For the milk chocolate chantilly:
  1. Place the milk chocolate in a large heatproof bowl. Set aside.
  2. In a medium saucepan, combine 1 cup (240 ml) of the cream, the corn syrup, honey, and malted milk powder and bring to a boil, stirring frequently. Pour the hot cream mixture over the milk chocolate, and let sit for 5 minutes. Then whisk the chocolate mixture until smooth. Add the remaining ½ cup (120 ml) cream and whisk until just combined. Place plastic wrap directly on the surface of the chocolate mixture and refrigerate for at least 30 minutes, or up to overnight.
For the cookie crust:
  1. Preheat oven to 350 degrees F. Line a baking sheet with a Silpat or with foil. Set aside an 9 inch fluted tart pan with a removable bottom.
  2. Combine butter and sugar in bowl of stand mixer. Cream for about 3 minutes until light and fluffy.
  3. Combine the flour, cocoa powder, and salt in a medium bowl. Add to stand mixer and beat until combined. Mixture will be loose and crumbly.
  4. Pour out mixture on prepared baking sheet and spread evenly. Bake for about 20 minutes, rotating halfway. The cookie crumbles will start smelling very fragrant.
  5. Remove from oven and let cool on wire rack.
  6. Place cookies into food processor and pulverize into even, fine crumbs. Pour out crumbs into a medium bowl and add the melted butter. Stir with a spoon to combine.
  7. Press crumb mixture evenly into bottom and up sides of tart pan. You will probably not need all of the crumb mixture. Bake tart shell for about 10 minutes in the 350 degree F oven. Remove and let cool before filling.
For the roasted banana marmalade:
  1. Raise the oven temperature to 400°F.
  2. Peel and cut the bananas into chunks and place the banana pieces and butter in an 8” x 11” baking dish. Put the vanilla bean seeds and pod, orange juice, and raw sugar in the baking dish. Roast in the oven for 20 minutes, stirring as needed.
  3. Remove the baking dish from the oven and let cool for 30 minutes. Remove the vanilla bean pod from the mixture and discard. Pour the rest of the mixture into the bowl of a food processor (or blender) and pulse until smooth, about 1 minute. Set aside.
For the chocolate filling:
  1. Place the bittersweet chocolate wafers in a medium heatproof bowl. Set aside.
  2. In a medium saucepan, bring the milk and cream to a boil. Pour the milk mixture over the chocolate and let sit for 5 minutes, then whisk until the chocolate mixture is smooth. Pour the chocolate mixture, butter, and egg into a blender and blend until smooth. Use immediately before it sets.
To assemble the tart:
  1. Preheat the oven to 200°F. Pour the banana marmalade into the cooled tart shell, spreading it to the edges. Top with the chocolate filling, also spreading it to the edges. Bake for 20 to 30 minutes, or until the top is set. Let cool at room temperature for about 1 hour.
  2. Remove the chantilly from the refrigerator and beat in a stand mixer fitted with the whisk attachment (or in the bowl in which it was refrigerated, using a hand mixer fitted with the whisk beaters) on low speed until light and airy, about 3 minutes. Spread or pipe the chantilly on the top of the tart. Serve this the same day you make it, because the fillings will make the crust soggy if it sits for longer than 1 day. Store in the refrigerator in a covered cake carrier or wrapped with plastic wrap.
Recipe by Dessert First at