Chocolate Banana Tartlet

For the chocolate banana tart, first prepare the pastry base. For the pastry base, beat the whole eggs with the sugar until well frothy.

Then carefully stir in the flour sifted with the cocoa. Pour the dough into a baking tray lined with baking paper (approx. 40 x 25 cm) and bake in a preheated oven at 180 °C for approx. 20-25 minutes.

Allow the baked pastry base to cool completely. Remove the baking paper and then cut out circular pieces of dough with dessert rings.

These dough pieces will form the base of the chocolate banana tarts and will each be placed in the dessert rings at the bottom.

For the chocolate cream, coarsely chop the white chocolate and completely dissolve it in the warmed cream. Stir in the coconut liqueur.

Allow the cream to cool, stirring repeatedly. Place the cream in the refrigerator until it reaches a slightly firmer consistency.

Peel the bananas, cut them into slices and sprinkle with lemon juice.

Then spread each of them on the cake base and pour the chocolate cream over them. Put the tartlets in the fridge for at least 3-4 h (or even overnight).

Before serving, carefully remove the chocolate banana tarts from the dessert rings.

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