Decadent Banana Hazelnut Chocolate Tart
Indulge in the exquisite flavors of this Decadent Banana Hazelnut Chocolate Tart. Featuring a rich, cakey filling reminiscent of a classic frangipane, this dessert is elevated by the earthy nuttiness of ground hazelnuts and the natural sweetness of ripe bananas. Each slice brings a delightful balance of textures, with a crust that is perfectly crumbly yet holds up beautifully to the moist, luscious filling. Topped with semi-sweet chocolate chips and roasted hazelnuts for an added crunch, this tart is a stunning centerpiece for any occasion, inspired by the beloved recipes from Ottolenghi's bakery in London. Perfect for sharing with friends and family, this tart is sure to impress any dessert lover.
N/A
Servings
320
Calories
13
Ingredients
Ingredients
Unsalted butter
1/2 cup (cold, for pastry)
All-purpose flour
1 1/2 cups (for pastry and filling)
Salt
1 pinch
Cold water
2-4 tablespoons
Hazelnuts
2/3 cup (plus a few for decoration)
Granulated sugar
1 cup (divided)
Unsalted butter
2/3 cup (softened, for filling)
Egg whites
4 large
Baking powder
1/4 teaspoon
Salt
1/4 teaspoon
Mashed ripe banana
1/2 cup
Lemon juice
1 tablespoon
Semi-sweet chocolate chips
3 ounces
Instructions
1
Prepare the pastry: In a food processor, combine the cold butter, flour, and a pinch of salt. Pulse until the mixture resembles fine crumbs with some pea-sized bits of butter. Gradually add 2 tablespoons of cold water while pulsing. If the dough holds together when pinched, it's ready; if not, add another tablespoon of water and pulse again.
2
Turn the dough out onto plastic wrap, form it into a disk, wrap it securely, and refrigerate for 1 hour.
3
While the pastry chills, prepare the filling: Clean the food processor and blend the hazelnuts with half of the sugar until finely ground. Add the softened butter and blend until smooth. Incorporate the egg whites, flour, baking powder, and salt, blending until fully combined.
4
In a small bowl, mix the mashed banana with the remaining sugar and lemon juice. Set aside.
5
Blind bake the pastry: Preheat your oven to 350°F (175°C). Roll out the chilled pastry between two sheets of parchment paper until it's slightly larger than an 8-inch tart pan. Transfer the pastry to the tart pan, pressing it down gently and trimming any excess edges.
6
Crinkle one of the parchment sheets and lay it over the pastry. Fill it with baking beans and bake for 10 minutes. Remove the paper and beans, and continue baking for an additional 5 minutes until lightly golden.
7
Fill and bake the tart: Remove the tart from the oven. Layer the mashed banana evenly over the base, followed by the hazelnut mixture. Sprinkle semi-sweet chocolate chips and additional hazelnuts on top.
8
Bake for 25-30 minutes, or until the tart is golden brown and a toothpick inserted into the center comes out clean. Allow the tart to cool for 10 minutes before slicing and savoring.
Nutrition Information
15g
Fat
40g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Banana Hazelnut Chocolate Tart?
It is a rich, indulgent dessert featuring a cakey hazelnut filling, ripe bananas, and semi-sweet chocolate chips, inspired by the flavors of Ottolenghi's bakery.
What are the main flavor profiles of this tart?
The tart combines the earthy nuttiness of roasted hazelnuts, the natural sweetness of bananas, and the richness of semi-sweet chocolate.
How many calories are in a serving of this tart?
Each serving of the Decadent Banana Hazelnut Chocolate Tart contains approximately 320 calories.
What is the texture of the tart filling?
The filling has a moist, luscious, and cakey texture similar to a classic hazelnut frangipane.
How many ingredients are required for this recipe?
The recipe requires 13 ingredients including butter, flour, hazelnuts, sugar, egg whites, and bananas.
What type of butter should be used for the pastry?
For the pastry, you should use 1/2 cup of cold unsalted butter to ensure a crumbly texture.
How long should the pastry dough chill?
The dough should be formed into a disk, wrapped in plastic, and refrigerated for 1 hour.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What is the secret to a fine hazelnut filling?
Blending the hazelnuts with half of the sugar in a food processor until they are finely ground ensures a smooth, consistent filling.
How are the bananas prepared for the filling?
The ripe bananas are mashed and mixed with sugar and a tablespoon of lemon juice before being layered into the tart.
Why is lemon juice added to the bananas?
Lemon juice helps balance the sweetness and can prevent the mashed bananas from browning too quickly.
What size tart pan is recommended?
An 8-inch tart pan is recommended for this specific recipe.
What is 'blind baking' and why is it used here?
Blind baking involves pre-baking the crust with weights (like baking beans) to ensure it stays crisp and doesn't get soggy once the moist filling is added.
How long do you blind bake the crust?
Blind bake the crust with beans for 10 minutes, then remove the beans and bake for another 5 minutes until lightly golden.
How many egg whites are used in the hazelnut filling?
The filling requires 4 large egg whites to provide structure and a light, cakey texture.
What type of chocolate is used in this recipe?
The recipe calls for 3 ounces of semi-sweet chocolate chips.
How long is the final bake time for the assembled tart?
The final tart should be baked for 25 to 30 minutes until golden brown.
How do you check if the tart is fully cooked?
Insert a toothpick into the center; if it comes out clean, the tart is finished baking.
How long should the tart cool before slicing?
It is recommended to allow the tart to cool for 10 minutes before slicing to let the filling set.
What provides the crunch in the tart's topping?
Additional roasted hazelnuts and chocolate chips sprinkled on top provide a delightful crunch.
What are the nutritional macros per serving?
Per serving, the tart contains 15g of fat, 40g of carbohydrates, and 4.5g of protein.
Can this recipe be considered a frangipane tart?
Yes, it uses a ground nut, sugar, and butter base which is the hallmark of a frangipane-style filling.
Is this tart suitable for special occasions?
Yes, its stunning presentation and sophisticated flavor profile make it a perfect centerpiece for any event.
Do I need a food processor for this recipe?
While helpful for making the pastry and grinding the hazelnuts, you can use alternative manual methods for both if a processor is unavailable.
How much sugar is in the recipe?
The recipe uses 1 cup of granulated sugar, divided between the hazelnut filling and the banana mixture.
What kind of flour is used for the pastry?
Standard all-purpose flour is used for both the pastry crust and the hazelnut filling.
How do you handle the pastry dough to keep it crumbly?
Pulse the cold butter and flour until it looks like fine crumbs with pea-sized bits, and avoid overworking the dough.
What is the order of layers in the tart?
The mashed banana mixture is spread on the bottom of the crust, followed by the hazelnut mixture on top.
Does this recipe use baking powder?
Yes, 1/4 teaspoon of baking powder is included in the hazelnut filling to help it rise and achieve a cakey texture.
Where did the inspiration for this tart come from?
This recipe is inspired by the world-renowned bakery recipes of Ottolenghi in London.