A decadent, cold desert that will make a show-stopping end to a summertime dinner party or lunch, this Chocolate and Espresso Banoffee Tart is packed full of bold flavours. Perfect for coffee lovers and those looking for a sweet treat, serve with fruit like raspberries or stone fruits for fresh twist.
Read on for the full recipe—part of our Summer Entertaining recipe series, featuring recipes perfect for enjoying the outdoors all summer long.
Prep Time: 45 minutes (+ resting time)
Cook Time: 35 minutes
Serves: 8-10
Featured Appliance: De’Longhi ‘La Specialista Opera’ Coffee Machine
Ingredients
Pastry
2 tbs iced water
1½ cups (225g) plain flour
⅓ cup (50g) pure icing sugar
125g unsalted butter, chopped
1 egg yolk
Chocolate Filling
180g 70% dark chocolate, finely chopped
50g caster sugar
2 tsp vanilla extract
½ tsp salted flakes
⅓ cup cooking cream
170g mascarpone cheese
3 bananas
Espresso Cream
225g mascarpone cheese
1 cup thickened cream
¼ cup caster sugar
20ml espresso, chilled
3 bananas, sliced
35g cocoa powder
Method for Chocolate and Espresso Banoffee Tart
1. For the pastry, pulse the flour and sugar in a food processor until combined. Add butter and process until fine crumbs. Add egg yolk and 2 tbs of iced water and blitz until mixture just comes together in a ball. Wrap in plastic wrap and chill for 30 minutes.
2. Roll pastry out onto a floured surface large enough to line a lightly greased 24cm loose-bottomed tart pan. Prick the base with a fork several times and chill for 30 minutes.
3. Preheat the oven to 190°C fan-forced. Line pastry with baking paper and fill with baking beans or rice. Bake for 12 minutes.
4. Remove paper and beans and bake for a further 12-14 minutes until pastry is dry and golden. Set aside to cool.
5. To make the chocolate filling, combine chocolate, sugar, vanilla and salt in a medium mixing bowl.
6. Heat cooking cream in a microwave on high for 45-60 seconds or until steaming. Pour cream over chocolate mix and stand for 1 minute before mixing until melted and smooth.
7. Add mascarpone and whisk until completely combined. Pour into the cooled tart shell, smoothing with an offset spatula and refrigerate for 2 hours or until set.
8. To make the espresso cream, combine mascarpone, cream and sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk into soft peaks. Add espresso prepared with the De’Longhi ‘La Specialista Opera’ Coffee Machine to the bowl and whisk slowly until stiff peaks.
9. Transfer mixture to a piping bag fitted with a 5mm tip. Remove tart from the fridge. Spread banana slices to completely cover the tart’s filling.
10. Pipe the espresso cream starting from the outer edge. Pipe circles, lifting up and down as you go. Continue this process, making your way all around the tart until it is completely covered. 11. Sieve cocoa powder to completely cover the tart and chill until ready to serve.