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Shortbread pie with drunk bananas and chocolate mousse

Shortcrust Tart with Rum Bananas and Chocolate Mousse

The captivating aroma of bananas, rum, and chocolate will win anyone over! This shortcrust tart has a wonderfully complex flavor: every slice holds the scent of silky caramelized bananas with a hint of rum, while the slight bitterness of the chocolate mousse adds yet another rich, intricate note.

Nika

Recipe author

Shortbread pie with drunk bananas and chocolate mousse

Composition / ingredients

Servings:

Butter

200

Powdered sugar

100

Eggs

Flour

300

Vanilla sugar

Butter

Bananas

Sugar

Rum syrup (rum)

Eggs

Sugar

Heavy cream (35% fat)

260

Dark chocolate

100

Dark chocolate

Banana chips (for garnish, optional)

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 31 % 16 g

Carbohydrates 61 % 31 g

298 kcal

GI: 6 / 26 / 68

Cooking method

Step 1:

First, make the shortcrust dough. Beat the softened butter with the sifted powdered sugar for 5 minutes, adding the vanilla sugar as you go. After 5 minutes, turn off the mixer, add the egg, sift in the flour, and knead into a dough. Turn the dough out onto a plastic board or silicone mat, smear it lightly with a spatula, and chill in the refrigerator for 30 minutes.
Step 2:

Next, make the rum-banana filling. Peel the bananas and slice them into rounds. Heat a small saucepan over the stove, add the sugar, and wait for it to melt and turn caramel-colored. Immediately add the butter and stir. Once the butter has melted and the foam subsides, add the banana slices. Sauté for 2 minutes, stirring now and then. At the very end, pour in the rum syrup and let the filling warm through.
Step 3:

Now make the chocolate mousse. Grate the dark chocolate and put it in a deep bowl. Pour 60 ml of the heavy cream into a saucepan, set it over the heat, and bring to a boil. Pour the hot cream over the grated chocolate and stir thoroughly until smooth. Choose good-quality dark chocolate — the mousse's pleasant bitterness, so important alongside the rum, depends on it.
Step 4:

In a clean, deep bowl, beat the chilled egg with the sugar using a mixer until light and foamy, about 3–4 minutes.
Step 5:

Put the remaining 200 ml of chilled heavy cream in a mixing bowl and whip for 3–4 minutes. The whipped cream should be about the consistency of sour cream.
Step 6:

Take the bowl of chocolate and gently stir in 3 tablespoons of the whipped cream.
Step 7:

Pour the chocolate-cream mixture into the bowl of foamy beaten egg and fold gently with a whisk.
Step 8:

Now gradually fold in the rest of the whipped cream, gently lifting the airy mixture from the bottom up with a silicone spatula.
Step 9:

Next, bake the shortcrust base. Take the dough from the fridge, dust it with flour, and knead. It's best to work the dough away from the stove so the butter in it doesn't soften too fast. Roll the dough into a 10-inch (26 cm) round, fit it into a tart pan, forming the bottom and sides, then line it with parchment and fill with pie weights (dried peas, beans, etc.). Bake the base in an oven preheated to 350°F (180°C) for 25 minutes.
Step 10:

Take the baked shell out of the oven and let it cool. Remove the weights and parchment and carefully release the shell from the pan. First spread the rum-banana filling over the base and level it, then gently pour in the chocolate mousse and give the tart a little shake to even out the surface. Refrigerate the assembled tart for about 10 hours.
Step 11:

When the time is up, take the shortcrust tart with rum bananas and chocolate mousse out of the fridge. Decorate around the edge with banana chips and drizzle the open center with melted chocolate.

I used a 7-inch (18 cm) pan, but you can also use a 10-inch (26 cm) one — the result will be flatter, and at that point it's really more of a tart. You can also swap the rum syrup for real rum; if you do, pour the rum into the pan with the bananas and carefully flambé it to burn off the excess alcohol.