【Banana Chocolate Mousse Tart】A clever mix of delicious flavors

Overview

Compared to pastry Portuguese egg tarts, I prefer the small, cute and rich sweet tarts. The tarts are thin, crispy, melt in your mouth and not very greasy. This tart is a simple DIY mix and match, which makes it full of bitter dark chocolate, sweet banana, smooth cream, and slightly sour cherry sauce. The mix has a particularly rich texture. The chocolate mousse part with banana is extremely smooth from the cut surface. The softness of the mousse is felt in the mouth, with a slightly mellow and slightly bitter taste. There are a few steps to make, but it is actually not difficult. During the final decoration, I used chocolate to make several three-dimensional butterflies with wings ready to fly. The baby watched it for a long time and was reluctant to eat it ~ I once read a sentence somewhere: Maybe the joy of baking lies in various mixes and matches, all kinds of love, and there is rich love and aura in every finished product.

Tags

• baking
• almond flour
• banana mashed
• butter
• cherry
• gelatin
• low gluten flour
• whipping cream
• white chocolate
• white sugar
• whole egg liquid
• dark chocolate
• lemon juice
• powdered sugar
• salt

Ingredients

Steps

1. 1 Butter softened at room temperature

   

2. 2 Beat with salt and icing sugar until the color becomes lighter.

   

3. 3 Add egg mixture in portions and mix evenly.

   

4. 4 Sift in the flour, mix well with a spatula, knead into a dough, and store in the refrigerator.

   

5. 5 Take out a small amount of dough from the refrigerated dough and put it into the mold. Press it gently with your fingers to make it as thin as possible so that it covers the mold. No need to apply oil inside.

   

6. 6 Place in the preheated oven,

   

7. 7 Bake at 180 degrees for 13 minutes until golden brown.

   

8. 8 Remove, let cool on cooling rack, and set aside.

   

9. 9 [Chocolate mousse recipe] Soak the gelatine sheets in cold water until soft and set aside. Bring the light cream to a boil, add the chocolate, remove from the heat and mix well.

   

10. 10 Bring the light cream to a boil, add the chocolate, remove from the heat and mix well.

    

11. 11 Puree the banana and mix it with the previous step,

    

12. 12 Add the soaked gelatine sheets and mix evenly.

    

13. 13 Beat the light cream until it is 60% fluffy,

    

14. 14 Mix evenly with the previous step

    

15. 15 Cover the container with plastic wrap and refrigerate until ready to use.

    

16. 16 Pour the refrigerated chocolate mousse into the tart shell, continue to refrigerate and set aside, then make the cherry sauce.

    

17. 17 [How to make cherry sauce] Soak the gelatine slices in cold water until soft and set aside.

    

18. 18 Put the cherries in a pot, heat with sugar and lemon juice over low heat until boiling, and use a spatula to crush the cherries into small pieces.

    

19. 19 Add the gelatine sheets and stir until melted and mixed. Remove from heat, mix thoroughly, wait until cool, and refrigerate.

    

20. 20 [How to make chocolate butterflies] Melt the chocolate in a piping bag over water, cut a small opening, and draw a butterfly shape on the oil paper. Fold the oil paper into a V shape, make the two halves of the wings symmetrical, and place it on the grill to set. After solidification, remove the oil paper and you will have a lifelike butterfly.

    

21. 21 Banana Chocolate Mousse Tart Combination~

    

22. 22 Finished product picture~

    

23. 23 Finished product picture~

    

24. 24 Finished product picture~

    

25. 25 Finished product picture~

    

26. 26 Finished product picture~