Recipe Detail Page

1. Combine the flour, salt and sugar in the food processor. Process to blend the ingredients together. Scatter the butter pieces over the dry ingredients. Pulse until the mixture is blended and resembles oatmeal flakes.

2. Whisk together the egg and vanilla. With the machine running, pour the egg mixture into the food processor. Process only until the ingredients begin to hold together. Remove the dough from the food processor and gently knead it together until it is smooth. Wrap it in plastic wrap and refrigerate for at least 1 hour.

3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough out ¼-inch (5-mm) thick. Cut out twelve 4-1/2-inch (11-cm) circles and fit each into a 3-1/2-inch (9-cm) tart pan with a removable bottom. Trim the edges and prick the pastry with a form. Line each tart with foil and fill with beans or rice. Bake until eggs are golden and bottom is set. Remove the foil and beans and bake another 5 minutes. Cool to room temperature.

4. Divide the banana slices among the pre-baked tart shells.
5. Combine the butter and chocolate in a heavy saucepan and heat on low, stirring occasionally, until melted and smooth. Cool to room temperature.

6. Beat eggs, yolks and sugar on high until pale and thick and a ribbon forms, about 5 minutes. Add the flour and beat just until blended. Stir in the chocolate mixture. Divide among the baked tart shells.

7. Bake until firm around the edges but centre of filling moves slightly when shaken, about 8 minutes. Serve immediately with a scoop of vanilla ice cream or heaping tablespoon of lightly whipped cream.