ST. PETERSBURG, Fla. — Chef Kate Bate of Wheat and Bee Bakery offers a Nutella Banana Tart in this installment of the Chef’s Kitchen. She offers lots of tips along the way.
Nutella Banana Tart
- Chocolate Sable Dough
- 220g Butter, softened to room temperature
- 200g Sugar
- 2 each Egg Yolks
- 260g All Purpose Flour
- 60g Dutch Cocoa Powder
Method:
- Cream Butter and Sugar with mixer.
- Beat in Egg Yolks
- Sift Flour and Cocoa and slowly add to the mix. Mix until just combined.
- Flatten and roll soft dough between two pieces of parchment and chill.
- Line Tart Pan with dough, dock bottom of dough and Bake at 350F for 5-7 minutes.
Chocolate Ganache Filling
- 325g High quality chocolate-53%
- 260g Heavy Cream
- 180g Whole Milk
- 2 each Eggs
Method:
- Scald Cream and Milk and pour over chocolate.
- Gently whisk until smooth.
- Beat Eggs and then add to Chocolate mixture.
- Pour over prepared Tart Shell and Bananas.
- Bake at 325F for 8-10 minutes.
Notes and info:
- Dutch processed chocolate is alkalized and less bitter.
- Rolling out dough right away saves time after chilling when dough is harder to mold.
- If you don’t cool the ganache before adding eggs, you could accidentally cook them.
- Chef uses a sandwich bag for piping Nutella.
- If you do anymore than a quick scald on the milk, you cook proteins and it has a different mouth feel.