Lets Make BANANA & CHOCO Tarte tatin

Delicious Sweet Treat Only with 5 Ingredients BANANA & CHOCO Tarte


  1. Determine the oven up to 190 ° C. Place the sugar at the bottom of the 24cm Flameproof Tatin Pot or 24cm -resistant Frypan to fully cover the surface. Place the pan over low heat and cook, stir, until the sugar dissolves. Increase heat to medium-height and cook, without stirring but sometimes spinning, for 2-3 minutes to caramelis sugar and change the color of rich golden brown. Remove from the fire and add butter, and stir to be mixed. Let it cool a little, then press carefully in the banana slices to cover caramel.

A little cold, then place the cake on the banana, slipping the edges. Place over the tray and bake for 30-35 minutes until the pastry bloated and golden.

  1. Give a break to rest for 5 minutes before carefully turn to the tart to the serving plate. Take caramel pieces and banana pieces that remain on the plate and return to the tart.
  2. Tartzer with melted chocolate and serve immediately.


  • 150g caster sugar
  • 80g salted butter, chopped
  • 4 or 5 firm bananas (not too ripe), sliced 2-3cm thick
  • 375g packet Careme puff pastry, thawed
  • 50g good-quality dark chocolate, melted

Leave a Reply

Your email address will not be published.