A sturdy cocoa crust, a soft dark chocolate filling and warm banana: this compact tart balances bitter, creamy and sweet. Sesame brittle adds a thin, nutty crunch. Let the filling set slowly for neat slices and a velvety bite.
This tart is built around contrast. The cocoa crust is crisp and slightly bitter, while the dark chocolate and cream filling stays soft and rich. Ripe banana brings sweetness and is briefly warmed in a pan, so the outside takes on a little colour without the slices turning to mush. Sesame brittle adds a dry, nutty bite. Together, these elements make a dessert that tastes rich without being one long stretch of creamy texture.
For the filling, chocolate with around 65–70 percent cocoa is a good choice: it has enough bitterness to balance the banana, but still melts smoothly with cream. Chop the chocolate finely and pour hot cream over it; this lets it melt evenly without putting the chocolate directly over the heat. Stir from the centre until the ganache is glossy, then mix in the butter. A steady, even temperature helps create a smooth filling. Leave the tart to set in the fridge, then slice it only when the centre feels firm.
The crust is first partially baked with baking paper and pie weights, such as dried beans or ceramic baking beads. This supports the edge of the pastry as the butter melts and helps keep the base flat. Then remove the weights so the crust can dry out further. Let it cool before adding the filling; a warm crust can heat the ganache unnecessarily. Use cold butter for the pastry and add the cold water a little at a time: the dough should hold together without being sticky.
Make sesame brittle by cooking sugar to an amber-coloured caramel and briefly stirring in the sesame seeds. Spread the mixture thinly on baking paper and let it cool completely before breaking it up. Take care: hot caramel is much hotter than boiling water. Black sesame can give it a slightly stronger flavour, but regular white sesame works too. For a gluten-free version, a gluten-free flour blend is a practical substitute for the crust; the texture can vary from blend to blend.
Keep the covered tart without the banana in the fridge for up to three days. Store the crispy sesame brittle separately in an airtight container at room temperature so it stays dry. Cook the banana just before serving and add the brittle at the last moment. Serve thin slices; with a rich tart like this, a small portion is enough. A little unsweetened crème fraîche goes well with it, but the tart is complete without anything extra.
Preheat the oven to 180 °C (top and bottom heat). Grease a 20 cm tart tin. Mix the flour, cocoa, sugar and salt. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs.
Mix in the egg yolk and add 1 tablespoon cold water. Knead briefly until the dough comes together; add a little more water only if needed. Flatten the dough, wrap it and chill for 20 minutes.
Roll out the dough on a lightly floured work surface and line the tin with it. Prick the base a few times with a fork. Line it with baking paper and add pie weights, then bake for 15 minutes. Remove the paper and weights and bake for another 8–10 minutes. Leave the crust to cool completely.
Put the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until it just begins to steam, then pour it over the chocolate. Leave for 2 minutes, then stir from the centre until you have a smooth ganache. Stir in the butter.
Pour the ganache into the cooled crust and smooth the top. Refrigerate the tart for at least 3 hours, until the filling is firm but still soft enough to slice.
Make the sesame brittle just before serving. Heat the 50 g sugar in a small saucepan over medium heat without stirring; carefully swirl the pan once the sugar starts to melt. Remove from the heat when the caramel is amber-coloured, stir in the sesame seeds and a pinch of salt, then immediately spread it thinly on baking paper. Leave to cool completely and break into pieces.
Cut the bananas in half lengthwise. Melt the butter in a frying pan over medium heat and cook the banana for about 1 minute per side, until the cut sides are golden brown and the banana is warm.
Cut the tart into slices with a sharp knife. Serve with warm banana and pieces of sesame brittle.
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