My Chocolate Banana Pie

My Chocolate Banana Pie : instructions

• Preparing the dough
  • 1
    Prepare the shortcrust pastry as described in the recipe .
• Filling
  • 2
    Roll out the shortcrust pastry in a buttered pie pan.
    Prick the dough with a fork to prevent it from puffing up.
    
    The Chef's Tip

    You can use a silicone baking mat to transfer the dough. Roll it out evenly on the floured mat, then roll it up in the mat. Unroll it over the tart pan!
    
  • 3
    Bring a large pot of water to a boil.
    In a smaller saucepan, break the chocolate into pieces and add the crème fraîche.
    
  • 4
    Turn down the heat under the large saucepan, and melt the chocolate with the cream in a double boiler. Stir
    well with a spoon or spatula.
  • 5
    If you choose the "banana++" version (see ingredients), mash half of the bananas and spread the purée over the bottom of the tart.
  • 6
    Pour the chocolate ganache directly onto the pastry, and scrape any remaining ganache from the saucepan with a spatula so nothing goes to waste!
    Spread the filling over the tart.
    
    It will be hard to resist tasting this ganache, but save a little for the filling 😉
    
  • 7
    Slice the remaining bananas into rounds and arrange them on top of the ganache.
    Feel free to place the banana slices close together so they all fit on your tart—it’ll taste even better that way!
    
• Glazing and baking
  • 8
    Preheat the oven to 200°C.
    In a mixing bowl, combine the milk, eggs, and sugar.
    
    You’ll need to mix vigorously at this stage so that the eggs emulsify with the milk and sugar. Otherwise, the topping won’t spread evenly over the tart. If you don’t feel strong enough to do this with a whisk, you can use a blender or a shaker to create this emulsion!
    
  • 9
    Pour this mixture over the bananas and bake for 20 minutes.
    
  • 10
    Serve warm.