Easy recipe Chocolate Tart With Banana Ice-cream Recipe

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two hundred and twentyg (one cup) caster sugar (Recipes by ingridients sugar) sixtyml (one quarter cup) espresso coffee one hundredml aged dark rum or brandyStep one To make banana ice-cream, place sugar (Recipes by ingridients sugar) and two hundred and fiftyml (one cup) water in a saucepan over medium heat and stir until sugar (Recipes by ingridients sugar) dissolves. Bring to the boil, then cook for five minutes or until slightly reduced. Stir in glucose, then remove from heat. Cool to room temperature. Step two Process sugar (Recipes by ingridients sugar) syrup, bananas, sour cream (Recipes by ingridients cream) and lemon juice in a food processor until smooth. Churn mixture in an ice-cream maker until frozen. Transfer to an airtight container and freeze for three hours or until firm. Step three To make pastry, process, flour (Recipes by ingridients flour) , sugar (Recipes by ingridients sugar) butter and one/two teaspoon sea salt in a food processor until mixture resembles breadcrumbs. Whisk egg with vanilla, add to flour (Recipes by ingridients flour) mixture and process until mixture just comes together. Chocolate Tart With Banana Ice-cream Recipe. Shape into a disc, wrap in plastic wrap, then refrigerate for ten minutes. Step about four Meanwhile, to make filling, process chocolate,, sugar (Recipes by ingridients sugar) cocoa and almonds until finely ground. Add butter and rum, and process until combined. Add eggs, in two batches, processing until combined after each addition. Refrigerate until needed. Step five Preheat a large, heavy-based oven tray or terracotta tile in the oven and preheat to two hundredC. Meanwhile, roll out pastry on a lightly floured surface until about fourmm thick and use to line a twenty-sixcm tart pan with a removable base. Trim edges, then freeze for thirty minutes. Step six Meanwhile, to make the rum-coffee caramel, place sugar (Recipes by ingridients sugar) and sixtyml (&fracfourteen cup water) in a small saucepan over low heat and stir until sugar (Recipes by ingridients sugar) dissolves. Increase heat to medium, bring to the boil, then cook until a golden caramel. Add espresso and rum, taking care as mixture will spit, then stir until smooth. Set aside to cool. Chocolate Tart With Banana Ice-cream Recipe. Step seven Spoon filling into tart shell and level with a spatula. Place on hot oven tray and bake for ten minutes. Reduce oven to one hundred and seventyC and bake for a further thirty minutes or until pastry is golden and filling is firm to the touch. Chocolate Tart With Banana Ice-cream Recipe. Step eight Dust tart with cocoa and drizzle with caramel. Serve warm or at room temperature with banana ice-cream..