Warm Chocolate Tart Recipe
Dessert with Rum Sabayon, Caramelized Banana, Almond Praline
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Ingredients
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Tart Crust
Chocolate Filling
Rum Sabayon
Caramelized Bananas
Almond Praline
Method
Tart Crust
- 1
- 2
Bake the Crust
Preheat oven to 350°F (175°C). Bake the crust for 15-20 minutes until set. Let cool.
Chocolate Filling
- 3
Prepare the Chocolate Filling
Melt dark chocolate and heavy cream over a double boiler. Whisk together eggs, sugar, and vanilla in a separate bowl. Gradually add chocolate mixture to egg mixture. Pour into cooled tart crust.
- 4
Bake the Filling
Bake at 350°F (175°C) for 20-25 minutes until just set. Let cool.
Rum Sabayon
- 5
Make the Rum Sabayon
In a heatproof bowl, whisk together egg yolks, sugar, and rum. Place over simmering water and whisk continuously until thickened. Serve warm.
Caramelized Bananas
- 6
Caramelize the Bananas
In a skillet, melt butter over medium heat. Add brown sugar and sliced bananas. Cook until bananas are golden and caramelized, about 2-3 minutes per side.
Almond Praline
- 7
Make the Almond Praline
In a saucepan, combine sugar and water. Cook over medium heat until sugar dissolves and turns golden. Stir in almonds and pour onto a parchment-lined baking sheet. Let cool and break into pieces.
