FOOD

Luke Mangan Shares His Chocolate Tart Recipe With Caramelised Banana And Honeycomb

Because there's always room for dessert.

01/06/2016 10:54 AM AEST | Updated 15/07/2016 12:53 PM AEST
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Everybody loves chocolate -- dark, milk, white, salted, chilli, mint, orange, flecked with almonds... you get the point.

Whichever type your vice is, this chocolate dessert is about to knock your socks off.

In the third and final part of the recipe series with Australian chef and restaurateur Luke Mangan, he shows how to make one of the signature desserts served at MOJO by Luke Mangan in Sydney.

This decadent chocolate dessert comprises of a soft, buttery chocolate pastry base filled with a fluffy, rich chocolate filling. Wait, there's more. The chocolate hit is accompanied by caramelised banana, crunchy honeycomb and salted caramel ice cream. YUM.

Gooey chocolate tart with caramelised banana, honeycomb and ice cream

Serves eight.

INGREDIENTS

Chocolate pastry

  • 500g unsalted butter, softened
  • 250g icing sugar
  • 2 eggs
  • 5 egg yolks
  • 600g plain flour
  • 150g cocoa powder

Chocolate tart filling

  • 285g dark chocolate (70 percent)
  • 270g unsalted butter
  • 9 eggs
  • 450g caster sugar
  • 160g plain flour

Caramelised banana

  • 4 bananas
  • 100g soft brown sugar

For the platter

  • Good quality honeycomb, broken into pieces
  • Good quality salted caramel ice cream
  • Extra honeycomb, smashed, to serve

METHOD

Chocolate pastry

1. Preheat the oven to 160°C and grease 8 x 8cm tart cases with butter.

2. In a large bowl, beat the softened butter and icing sugar with a paddle until creamy.

3. Add the eggs and egg yolks, then the flour and cocoa powder. Stir until well combined.

4. Shape the dough into a round, sprinkle with cocoa powder, wrap in cling film and rest in a bowl in the fridge for 30 minutes.

5. Remove the pastry from the fridge and divide into eight pieces. Roll out each one with a rolling pin to about 0.5cm thick.

6. Line each tart case with pastry, trim edges then leave to rest in the fridge for 20 minutes.

7. Place a square of baking paper over each tart. Fill the centres with dried beans or rice and blind bake for 8–12 minutes or until the edges of the tart begin to colour.

8. Remove the rice/beans and baking paper and return to the oven for a further 8–12 minutes, or until the tart bases are cooked.

9. Remove from the oven and leave the tart shells to cool in the tins at room temperature. While they're cooling make your filling.

Chocolate tart filling

1. Over a bain-marie, melt the chocolate and butter together.

2. In a separate bowl, whisk together the eggs and caster sugar until light and frothy, then stir in the melted chocolate mix and fold in the flour. Transfer the mix to a piping bag and pipe the mixture into the cooled tart shells.

3. Bake in the oven for 8-10 minutes at 180°C.

Caramelised banana

1. Slice the bananas lengthways and place on a baking tray. Sprinkle with brown sugar and heat with a blowtorch until the sugar is caramelised.

2. To serve, place the tarts on individual serving platters. Top each one with honeycomb and serve with caramelised banana, smashed honeycomb and ice cream on the side.

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