Chocolate And Banana Tart With Nut Brittle Topping - cooking recipe

Ingredients

2/3 cup all purpose flour
1 2/3 cups sugar
1/2 cup butter + 1 tsp
5 None eggs, beaten
5 None small bananas, cut into slices
1 None lemon, juiced
1/2 cup milk
2/3 cup shredded coconut
8 tbsp dark rum
7 oz dark chocolate, finely chopped
1 2/3 cups heavy cream
2 tbsp coconut oil
3 oz chopped almonds

Preparation

To make the sweet pastry base, mix the flour, 1/3 cup of sugar, 1/2 cup of butter, 1 egg and a pinch of salt in a food processor. Transfer the mixture onto a floured work surface and bring together with your hands. Knead until the dough is smooth, then flatten it out with a rolling pin. Grease a 9 inch springform cake pan. Gently press the pastry into the bottom of the pan until it evenly the edges. Refrigerate for 30 mins.
Bake the pastry in a preheated oven at 400\u00b0F for about 15 mins, then remove from the oven and allow to cool on a wire rack. Next, lift the pastry out of the pan and remove the base plate. Close the ring of the pan firmly around the pastry.
To make the custard filling, beat the remaining eggs in a bowl. In a saucepan, gently heat the milk, 1 cup of sugar, shredded coconut and the eggs, stirring all the time until the mixture thickens. Stir in 6 tablespoons of the rum. Next, spoon the custard mixture on to the pastry base and smooth out the top. Drizzle the banana slices with lemon juice, then arrange on top of the custard. Chill until set.
To make the chocolate topping, heat 3/4 cup of the cream in a saucepan with the coconut oil. Take the pan off the heat then stir in the chocolate. Allow to stand for about 5 mins, then stir in the remaining 2 tablespoons of rum. Allow the mixture to cool slightly, then pour onto the bananas. Transfer the tart to the refrigerator to chill for at least 3 hours.
To make the almond brittle, heat 1/3 cup of sugar in a non-stick skillet until it turns golden brown. Add the teaspoon of butter and the almonds, stir until the nuts are coated. Lightly grease a sheet of aluminum foil and place on a baking sheet, then pour the warm candy evenly over the foil. Allow to cool. Just before serving, whip the remaining cream until stiff peaks form, then spoon it into a piping bag with a large nozzle. Take the tart out of the refrigerator and remove the ring, then pipe the cream on top with large and small dots around the edge. Break up the nut brittle into small pieces and sprinkle over the top.