Method

Pate Sucree

Rub in the cold butter into the flour, salt and sugar until it resembles bread crumbs.

Add the egg and mix again till a dough forms.

Allow it to rest for 10 minutes then roll out and cut with a circle cutter (3″ diameter).

Ensure the tray is lined with parchment before filling it.

Poke some holes at the bottom of the pastry with a fork and freeze in the freezer for about 20 minutes.

Bake for 10-15 minutes on low heat at 160C till golden brown. It should not puff up.

Remove from the oven and cool.

Chocolate

Heat the cream until just simmering, remove from heat pour in chocolate and let it sit for a 30 seconds.

Then use a hand blender and blend until it is all smooth. If it splits, continue to blend until it smooths out. Add abit of water if it is still split.

Fill the cooled tart shells.

Chill in the fridge for a few hours or 30 minutes in the blast chiller and check whether it is set.

Whipped Cream

Add the vanilla and the sugar into the cream.

Whip until firm peaks form.

Brulee Banana

Slice the bananas and sprinkle some sugar on top.

Torch it with a blow torch until it caramelises.

Assembly

Pipe the whipped cream on top and finish with the sliced bananas.