Chocolate tart recipe with caramelised banana and honeycomb
For me, chocolate and bananas are a match made in heaven! But do you know what’s even better? A gooey chocolate tart fresh out the oven, brûléed banana, vanilla ice cream and crunchy honeycomb. Now that my friends is the ultimate match!
It's been a signature of ours for over 10 years now and is on every dessert menu in our restaurants. If you don't have a blowtorch to caramelise the bananas, pop them under a grill.
You can make the dark chocolate tart filling and pastry case ahead of time and store it in the freezer. When you’re ready, just pop it in the oven for about 12 minutes and you’ll be left with a centre that’s soft, oozy and absolutely delicious.
This creamy delight is from my Salt grill cookbook and is perfect for dinner parties in summer. It’s light, fresh and a great way to take advantage of seasonal fruits.
Most elements in the recipe can be prepared in advance, which means you won’t be stuck in the kitchen while your guests are having all the fun.
I like to pour the crème anglaise into little individual jugs to allow guests to pour their own, it makes for some great interaction at the table.
Calvados custards with brown butter crumble and sauternes apple
I love this dish. The brown butter crumble, caramelised custards and boozy apple wedges with the cold and creamy, vanilla ice cream - nothing hits the spot quite like it.
Calvados is an apple liqueur that you can find in good liquor stores and if you don’t have Sauternes, you can use a good dessert wine or sticky instead.
You’ll need make the custards in advance to give them at least 8 hours to set, so it’s good to get going with this recipe 1 day ahead.
Perfect during winter, this dessert is sure to leave a lasting impression on your guests.