Banana-chocolate chip tarte Tatin

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Ingredients

Serves 4

• 1 roll of flaky pastry (already prepared)
  
• 8 bananas, not overripe
  
• 7 oz (200 g) dark chocolate
  
• 3 oz (90 g) unsalted butter
  
• 1 ¾ oz (50 g) vanilla sugar

Cooking utensils

• An nonstick pie pan approximately 6 inches (15 cm) in diameter

Preparation

• Peel the bananas, and cut them into small round slices approximately ¼ inch thick Set aside
  
• Next, melt the butter in a frying pan, and add the vanilla sugar; allow the mixture to lightly caramelize over low heat for 2 to 3 minutes before adding the bananas; brown the bananas for 2 to 3 minutes while flipping them regularly
  
• Remove from heat after cooking, and set aside to cool
  
• Preheat the oven to 275°F (140°C)
  
• Lightly butter the pie pan, then distribute the chocolate chips along the bottom
• Cover the chocolate chips with the banana slices packed tight together
  
• Finish by covering the tart with the flaky pastry, making sure to seal the edges well
  
• Put the tart into the well-heated oven for 20 about minutes

Presentation:

• Remove the tarte from the mold as soon as it comes out of the oven by flipping over onto a plate
  
• Serve hot or warm

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