A gourmet recipe for dessert: the Speculoos chocolate banana tart ! Both creamy and crispy with its biscuit base, it is easy to prepare (without oven). Inside: sliced bananas, creamy chocolate, light whipped cream on speculoos biscuits...
What you'll love with this chocolate banana pie
- Flavor : in this pie, chocolate and banana mix perfectly. The speculoos biscuit adds even more delicacy to the banana-chocolate duo.
- Texture : crispy with the biscuit base, creamy with the chocolate/chantilly part and melting with the bananas…
- Difficulty level : this speculoos chocolate banana tart is easy to prepare. I advise you to do it in advance because there is a night of cooling to be expected for the creamy. This pie is made in a 23cm springform pan, to facilitate demoulding.
Details on the choice of ingredients
- bananas : for this chocolate banana pie recipe, choose yellow bananas that are ripe but without stains: the bananas must be firm inside otherwise they will fall apart in the pie, it won't be pretty.
- Dark chocolate : for the creamy chocolate part you will need dark pastry chocolate. I use 52% cocoa chocolate so it's not too chocolatey overall. But if you prefer, you can take it more full-bodied.
- Liquid cream : I use 30% fat cream for the cream and for the whipped cream to decorate.
How to make a speculoos chocolate banana pie?
- We prepare the biscuit base : we mix the mixed biscuits and the melted butter then we press it in the mold.
- We realize creamy chocolate : mix the egg yolks, sugar, cornstarch, cocoa and salt then add the warmed milk and cream. Then the whole is put back to reheat for thickening.
- We cut sliced bananas then place them on the biscuit base. Then pour the cream and refrigerate to harden.
- The next day, decorate the chocolate banana tart with the remaining slices of banana then garnish withwhipped cream with chocolate shavings.
NB: the complete and detailed recipe awaits you at the bottom of the page.
My tips for a successful pie
- To have a beautiful biscuit base : Finely mix the speculoos and especially pack well in the bottom of the mold and on the sides. Refrigeration binds the melted butter and the mixed biscuits, it is essential.
- Stir constantly the creamy chocolate when it is heated: this prevents lumps from forming. If this is the case, pass an immersion blender after cooking to smooth everything.
- To have a very supple whipped cream, whip on medium/high speed until first peaks form. If you whip too much or too long it will tend to grain.
How to taste this chocolate banana tart?
This banana chocolate pie is best eaten quickly and very fresh. It can be kept in the refrigerator for up to 3 days, ideally in an airtight bell.
Other recipes to try
If you like gourmet desserts, then I advise you to take a look at these other recipes from the blog:
- Banoffee Pie
- No-Bake Speculoos Cheesecake
- Chocolate banana muffins
- Chocolate pear cake without flour
- Baulois fondant
- Dessert 3 chocolates
Chocolate Speculoos Banana Tart
- 375 g speculoos cookies
- 150 g soft butter, melted
- 6 egg yolks at room temperature
- 80 g Light brown sugar
- 350 g whole milk
- 125 g liquid cream 30% mg
- 40 g cornstarch or flour
- 0,25 cc salt
- 15 g bitter cocoa powder
- 170 g dark chocolate pastry 52% cocoa for me
- 2 cc natural vanilla extract
- 5 or 6 medium sized bananas ripe but spotless
- 240 g liquid cream 30% mg
- 1 cs Granulated sugar
- 1 cc natural vanilla extract
- black chocolate chips
- In a blender, grind the cookies into fine crumbs. Melt the butter in the microwave then mix with the mixed biscuits.
- Place the cookies in the bottom and sides of a 23cm springform pan. Keep a good thickness so that the pie holds well when unmolding. Firmly pack the biscuits using the back of a spoon or a glass. Refrigerate for at least 1 hour.
- In a large saucepan, heat the milk and cream over low heat. Remove from heat before boiling.
- In a container or food processor bowl, beat the egg yolks, brown sugar, cornstarch, salt and bitter cocoa.
- Gradually pour in the warmed milk-cream mixture, while mixing. The mixture must be homogeneous.
- Pour this mixture into the large saucepan then heat over low heat, whisking constantly for 5/8 minutes: the cream will visibly thicken.
- Coarsely chop the dark chocolate then add it off the heat to the creamy mixture with the vanilla. Whisk to smooth everything and let cool for a few minutes.
- Peel 2 or 3 bananas (depending on their size). Slice rounds diagonally to make them larger, about 1cm thick. Then place them on the cooled pie shell, pressing them tightly.
- Pour over the creamy smooth chocolate. Add above the cling film in contact with the cream (to prevent a dark skin from forming). Refrigerate 8 hours or overnight.
- Whip the liquid cream, powdered sugar and vanilla until you obtain a soft whipped cream.
- Peel the remaining bananas and slice them diagonally 1cm thick. Arrange them on the cooled pie, forming a rosette.
- Unmold onto serving platter. With a spatula add the cream to the center of the pie then sprinkle with chocolate shavings (made with a peeler). Refrigerate until tasting.