I've always loved chocolate and chocolates of all kinds,
a child, my grandmother, I often spoiled with various sizes of kinder or Galak and the mythical adventures of the dolphin, but I probably have exaggerated because now I hate white chocolate;
other times I took the single dose containers of Nutella that was necessary to clean them good swipe, or
Boeri, where according to the number that was inside of the card if they could win more ,
or banana-shaped chocolates filled with golden foil.
All things that I do not know if there are more on the market not because they eat more chocolate but because now I take cues directly from 250 g with the excuse that I need for sweets, but in reality then, I'll eat a square after another.
To celebrate the third month of Martina (I know, now is the finish of the fourth) I was inspired by his old banana and chocolate tart that I made this really remember much flavor.
a child, my grandmother, I often spoiled with various sizes of kinder or Galak and the mythical adventures of the dolphin, but I probably have exaggerated because now I hate white chocolate;
other times I took the single dose containers of Nutella that was necessary to clean them good swipe, or
Boeri, where according to the number that was inside of the card if they could win more ,
or banana-shaped chocolates filled with golden foil.
All things that I do not know if there are more on the market not because they eat more chocolate but because now I take cues directly from 250 g with the excuse that I need for sweets, but in reality then, I'll eat a square after another.
To celebrate the third month of Martina (I know, now is the finish of the fourth) I was inspired by his old banana and chocolate tart that I made this really remember much flavor.
Hazelnut Base:
hazelnut flour 100 g flour
00 140 g Granulated sugar 50 g butter 115 g
Egg 1 Salt
cold water Mix flour with sugar and a pinch,
add the butter and work until consistency in crumbs.
Combine the egg and a tablespoon of water to obtain a smooth and firm.
Let it rest in refrigerator for at least half an hour.
out the dough and line a tart mold with a diameter of 20-22 cm.
Prick the bottom with a fork.
Bake at 190 degrees for 15-20 minutes.
Cool.
Filling:
1 Banana 1 tablespoon granulated sugar 150 g dark chocolate
Fresh cream 150 g
Slice bananas, add sugar and stir vigorously with a fork to get a cream.
spread on bottom of tart.
Heat the cream and pour the chopped chocolate
stir to melt completely, possibly to put a little 'fire.
Allow to cool. With a slightly
whips mount the ganache. Cover
to taste the pie.
