Recipe: Warm Banana and Fig Chocolate Tart (ala Pierre Herme)

At the last minute, we were invited to a dinner party by a dear friend and even though we were assured we need not bring anything, I, being "Chinese", decided more food was better than less.  And knowing this friend is a big foodie, I cannot just bring anything so I went the "home-made" route and viola, an adapted version of Pierre Herme's Warm Chocolate and Banana tart. 

The notable changes are:
1. I used dried figs instead of raisins simply because I had those instead.
2. I used a different pastry crust recipe (to be precise, this one).
3. I didn't bother keeping a very precise temperature, so the silky, custard texture was compromised.
4. I used regular rum, not dark rum.

Other than those, pretty much everything was as per Pierre Herme's instructions

Surprisingly easy to put together, the work really lies in preparing each of the components.  You will need:

For the Figs and Caramelised Bananas
1/2 cup chopped figs
3 Tbl (45ml) rum
3 Tbl (45ml) water

1 ripe but firm banana
Juice of half a lemon
1.5 Tbl unsalted butter
1/2 habanero pepper, or to taste ( optional; I didn't)
3.5 Tbl sugar
a pinch of freshly ground black pepper (2 rounds of peppermill)

For the Chocolate Ganache
140g (5 oz) bittersweet chocolate (around 60% cocoa), finely chopped
113g (4 oz) unsalted butter, cut into 8 pieces
1 large egg
3 large egg yolks
2 Tbl sugar


1 8"-9" prepared tart shell, blind baked and cooled


Method
Figs

Combine the figs, rum and water in a small saucepan and boil for 2 minutes. Remove from the heat and allow them to macerate for at least 2 hours or overnight.

Banana
Slice the bananas and cut them into 1/8th cm thick rounds. Toss them in the lemon juice to prevent discoloration.

Prepare a baking sheet with parchment paper within reach before you get started on the following.

Melt the butter with the habanero pepper/chilli in a large non-stick sauté pan.
Remove the pepper when the butter starts to bubble (leave it longer if you like it hot). Add the banana slices to the pan (avoid crowding the pan too much) and sprinkle the sugar over the bananas.

Cook until they’re a nice golden brown and flip them over to caramelise the other side. Add the black pepper. Cook one more minute and transfer them to a plate while you finish cooking the rest.

Chocolate Ganache
Melt the chocolate and butter separately in two double boilers / pots. Let them each cool to 40°C (104°F).

In a mixing bowl, gently stir together the egg yolks, egg and sugar but be careful not to beat too much air into the eggs.

When the chocolate is at 40°C, gently stir it into the egg mixture using a rubber spatula with steady, gentle concentric circles. When the chocolate is incorporated repeat with the butter at 40°C. When the mixture is smooth and shiny,  with a consistency like mayonnaise, use it immediately but not before you do this:

Fill a blind-baked sweet pastry crust with the macerated figs and the caramelised bananas (putting aside some slices for decoration.

Pour the chocolate ganache over to cover completely.

Bake the tart at 190°C (375°F) for exactly 11 minutes. It will be still a little jiggly in the middle and a bit drier on the circumference but that’s normal.

The tart will be ready to eat when it's hot or warm but it'll be oozy and gooey. You could leave it to cool down for a few hours or leave it for a day. The tart filling will firm up. Store it room temperature but do not refrigerate it.  Serve with creme anglaise or as we did, salted caramel ice cream.