All true chocolate lovers will love this caramelized banana chocolate mousse tart. A rich black cocoa shortcrust tart forms the base, with layers of caramelized banana, creamy peanut butter, smooth chocolate mousse and tangy raspberry curd. Coated with more chocolate and hazelnuts, this dessert is sure to impress.
There is no perfect time for a dessert. Every time is perfect for a dessert. A dessert makes us happy. In fact, it’s so much more than just a sweet ending to a meal. It’s a way to reward ourselves, to mark special occasions and boost feelings of joy and happiness.
This layered tart is a dessert dream. It can be divided into two parts. First, there is a decadent base of black cocoa tart, filled with a thin layer of peanut butter and sliced caramelized banana. Second, the top part consists of a rich chocolate and a raspberry curd insert, all coated with chocolate hazelnut glaze.
Rich black cocoa crust
Finally, I found black cocoa in my local supermarket. Black cocoa powder is a special type of cocoa powder. It has a more intense chocolate flavour and it is less bitter than natural cocoa. Also, black cocoa powder is a great way how to add dramatic dark colour to your baked goods.
However, since black cocoa has less acidity, it can affect your baking process, when using baking soda. Therefore, add more baking powder to achieve a successful result.
Caramelized banana
I also thought a sweet layer of caramelized banana and soft caramel would be a nice touch. Caramelizing bananas is easier than you think. When used in a dessert like this, caramelized bananas provide a layer of warm, comforting sweetness that balances the richness of the chocolate and the tartness of the raspberries. Moreover, they add a delightful textural contrast, making each bite a symphony of flavours and sensations.
Easy chocolate glaze
For all of you, who are looking at how to avoid tempering chocolate, this glaze recipe is the perfect choice. An easy chocolate glaze made with chocolate and oil is a fantastic way to add a glossy, professional finish to cakes, cupcakes, and other desserts. Also, it’s simple and quick, it requires minimal ingredients and guaranteed success.
The most important and only thing is to observe the consistency of the glaze. It should be pourable and spreadable. If it’s too thick, it will be difficult to work with. If it’s too thin, it may run off the cake.
Additionally, for even more dessert recipes check these out: coconut mousse cakes, a simple raspberry mousse, a decadent chocolate mousse or this matcha green tea lava cake.
Ingredients for 6 caramelized banana chocolate mousse tart:
- 120 g flour
- 38 g sugar
- 7 g black cocoa
- 60 g butter (cold)
- a pinch of salt
- 10-15 g peanut butter
Ingredients for caramelized banana:
- 100 g sugar
- 20 g butter
- 20 ml milk (warm)
- a pinch of salt
- 1 banana
Chocolate mousse:
- 120 g dark chocolate
- 280 ml whipping cream (120g + 160g)
- 3 g gelatin (bloomed in cold water)
Ingredients for raspberry curd:
- 200 g raspberries
- 60 g sugar
- 20 ml lemon juice (fresh)
- 2 egg yolks
- 50 g butter
Chocolate glaze:
- 270 g chocolate
- 30 ml olive oil
- 100 g chopped hazelnuts
- freeze-dried raspberries (optional)
In a food processor or bowl, combine flour, black cocoa powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Then, gradually add ice water, one tablespoon at a time, pulsing or mixing until the dough just comes together. Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Afterwards, roll out the dough on a lightly floured surface 2-3 mm thick. Transfer the dough to the moulds or rings, gently press into the bottom and sides, and trim any excess. Prick the bottom of the crust with a fork. Then, bake in a preheated oven at 190°C for 10-12 minutes. Let the crust shells cool completely on a wire rack.
Making the raspberry curd
In a small saucepan, combine raspberries, sugar and lemon juice. Bring to a simmer over medium heat, stirring constantly. Then, reduce the heat and cook until thickened. Strain the mixture through a fine-mesh sieve into a bowl and discard the solids. Return the raspberry mixture to the saucepan.
In a smaller bowl, whisk the egg yolks and gradually whisk a couple of spoons of the warm raspberry mixture into them to temper them. At this point, return the egg yolks to the raspberry mixture. Continue to cook over low heat, stirring constantly, until thickened.
Remove from heat and whisk in butter, a few pieces at a time, until melted and incorporated. Put in the fridge to thicken and set. Once set, give it a quick stir or whip, transfer it into a piping bag and pip it into small (1-2 cm) moulds (you can use ice cube moulds as well). Freeze for at least 3 hours.
Chocolate mousse
In a medium saucepan, heat 120 grams of the whipping cream on the stovetop over medium heat. Then, stir in the chocolate until it melts. Remove the pan from heat, then add the bloomed gelatin and stir until dissolved. Set aside to cool to room temperature.
In the meantime, whip the remaining cream until firm peaks form. Afterwards, gradually fold it into the cooled chocolate mixture. Pipe the mixture into the demi-spheres until each well is two-thirds full. At this point, insert the frozen raspberry curd, by slightly pushing it into the mousse. Close with the remaining mousse and flatten the tops. Freeze for at least 4 hours or overnight.
Caramelized banana
In a small saucepan, melt the sugar over medium-low heat. Once it reaches the caramelization (a deep amber colour), stir in the warm milk. Then, remove from the heat, add the butter and stir until incorporated. Add a pinch of salt and the banana slices. Cover them in caramel. Set aside.
Easy chocolate glaze
In a medium heat-proof bowl add chocolate and olive oil. Melt the chocolate over a double boiler. Then, remove it from the heat, pour it into a mixing measuring cup and let it cool down to 32°C. Stir in the chopped hazelnuts.
Assemble the peanut butter banana chocolate mousse tarts
Firstly, spread a thin layer of peanut butter into the tart shells and then, fill them up with the caramelized bananas.
Secondly, work with one mousse dome at a time. Remove it from the mould. Stick a toothpick in one dome (top side) and quickly dip it into the chocolate glaze (just enough to cover it). Gently lift the dome out of the glaze, and scrape the bottom of the dome on the edge of the cup to remove the excess. Quickly garnish with freeze-dried raspberries around the bottom edge.
Finally, place the dome on top of the black cocoa tart shell, remove the toothpick and cover the hole with one more raspberry. Continue with the remaining tarts until the last caramelized banana chocolate mousse tart is ready.
Enjoy.
