Desserts by Pierre Hermé
1 8¾" tart
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The filling for this is not a traditional ganache, as it is egg-based rather than cream-based. Cream would not stand up to the baking, and egg yolks give a rich, wonderful texture that must not be tampered with.
1 | fully baked 22cm tart shell | Use Pierre Hermé's sweet tart dough recipe |
Cool to room temperature, but leave in the tart ring on the parchment lined baking sheet.
½ | cup | golden raisins | |
3 | tablespoons | dark rum | |
3 | tablespoons | water |
Cook all ingredients together over low heat, stirring, until the raisins are soft and plump, about 2 minutes. Remove from heat and let raisins macerate for at least 2 hours, or up to 1 day.
1 | banana | firm but ripe | |
1 | tablespoon | lemon juice | freshly squeezed |
1½ | tablespoons | unsalted butter | ¾ ounce |
sliver | habanero pepper | optional, but I use it | |
3½ | tablespoons | sugar | |
pinch | black pepper | freshly ground, about 2 turns of mill |
This can be done a couple of hours ahead of time and the bananas kept at room temperature.
4¾ | ounces | bittersweet chocolate | preferably Valrhona Noir Gastronomie, finely chopped |
1 | stick | unsalted butter | 4 ounces, cut into 8 pieces |
1 | large egg | at room temperature | |
3 | large egg yolks | at room temperature | |
2 | tablespoons | sugar |
Bake the tart for exactly 11 minutes. (Really, just 11 minutes.) The top will look a little dry around the edges, but the center will still be shiny and a bit jiggly. Remove from oven and top with reserved caramelized banana slices.
The tart is ready to eat as soon as it comes from the oven.
Transfer to a serving platter, remove tart ring, and serve with chilled creme anglaise. It's okay if the center is runny when you cut into the tart.
Omit the raisins and bananas and add about ½ cup of fresh raspberries over the ganache before baking produces a very different, but excellent dessert.