The old -fashioned banana cream tart obtains a chocolate flavor

1. Place the chocolate in a large bowl; Cancel. In an average bowl, whisk sugar and cornstarch to combine. Whisk the egg yolks until the mixture is pale and smooth yellow, about 1 minute.

2. In an average saucepan, bring milk and vanilla extract to simmer over medium heat. Slowly pour milk into the egg yolk mixture in a thin flow, until it has been added. Put the mixture in the same saucepan and cook over medium-low heat, stirring constantly, until the mixture begins to thicken, from 3 to 5 minutes. Continue to whisk, stopping every second to check the bubbles, about 1 minute. When it starts to boil, set a timer and continue to whisk for 1 minute. (This helps to neutralize amylase, a starch compromise protein in the egg yolks.)

3. Remove from heat. Using a fine mesh sieve, filter the pastry cream on the chocolate and whisk until it is combined. Refrigerate until cold, about 1 hour 30 minutes.

4. Meanwhile, prepare the crust: Adjust the oven grid in the central position and preheat the oven to 350 ° F (175 ° C).

5. In a large bowl, mix the chocolate breadcrumbs with butter to wrap evenly. Scrape the crumbs at the bottom of a 9 -inch pie plate and, using flat -bottomed drinking glass or a measurement cup, compresses firmly until the crumbs are in a compact layer, even below and the sides of the pie plate. Cook until the crust is scented and firm to the touch, about 15 minutes. Remove from the oven and let cool completely on a rack.

6. Starting in the center of the consoled blind crust, place a single slice of bananas, then organize concentric circles of banana slices around one layer, even until you completely cover the bottom of the crust.

7. Remove the chocolate mixture from the refrigerator and whisk until smooth. In a drummer on a base equipped with the fixing of the whisks or the use of a large bowl and an electric hand mixer, whisk the cream at medium speed until the soft peaks are formed, about 2 minutes. Using a flexible spatula, fold the cream in the chocolate mixture until it is incorporated and there are no streaks. Scrape the tart shell filling prepared and refrigerate until it is set, about 3 hours.

8. When you are ready to serve, garnish with bananas in remaining slices.

Special equipment

Fine mesh sieve, 9 -inch pie plate, grid, drummer on base or hand mixture

Notes

Chocolate pads can be finely crushed in a culinary robot. Alternatively, chocolate pads can be placed in a large zipped and crushed bag with a rolling pin or a bottle of wine until they are finely crushed.