The other day I was browsing a lovely blog called Citrus and Candy and noticed her warm chocolate and banana tart. I adapted the recipe and changed it a bit – mainly because I didn’t have a lot of the ingredients! I bought this really cool rectangular tart tray, and I have had it for months and never used it. It is another tray from Cynthia Barcomis awesome collection.
The pastry is slightly different to the normal shortcrust sweet pasty I use. This time I use icing sugar (powdered sugar) instead of caster sugar and it really gives a MUCH lighter consistency, which I prefer in a dessert. As it is a bit less elastic, I would definitely recommend leaving it in the fridge for at least an hour. Otherwise it will get too hot and will just break when you try and place it in the tray.
I am finding taking photos after work more and MORE challenging, because the light is fading quicker. I hope this hasn’t effected the photos!