'Postcard from Yunnan' – chocolate fondant tart with banana and truffle
by
- Dessert
- Medium
- 10
- 40 minutes
PT40M
Bananas and truffles certainly aren't what most of us turn to when thinking about Chinese cuisine, but in the unique region of Yunnan they grow together in abundance. Andrew Wong champions this southwestern region with an unusual but delicious dessert that sees a chocolate fondant topped with banana foam and shaved truffle, all hidden beneath crisp rice paper tuiles.
Read Mukta's article for the full story behind this incredible dish.
Ingredients
Chocolate tart
- 10 mini pastry cases, prebaked, measuring 73x18x33mm each
- 125g of unsalted butter
- 10g of plain flour
- 125g of dark chocolate , at least 70% cocoa solids
- 2 eggs
- 2 egg yolks
- 60g of caster sugar
Banana foam
- 250g of banana purée , ideally Boiron
- 2.5g of powdered gelatine
Rice paper tuiles
- 10 rice paper sheets
- unsalted butter , melted, for brushing
- icing sugar, for dusting
- 70% cocoa powder , for dusting
To serve
- vanilla ice cream
- black truffle , ideally winter truffle, shaved
Equipment
- Siphon bottle or cream whipper
Method
1
Begin by making the banana foam. Place 50g of the banana purée in a pan with the gelatine and heat gently until dissolved. Add the remaining purée, then transfer to a siphon gun and charge with 1 gas canister. Place in the fridge to chill until ready to serve
- 250g of banana purée , ideally Boiron
- 2.5g of powdered gelatine
2
Preheat an oven to 180°C/gas mark 4. Make the tart by melting the chocolate and butter in a bain-marie, stirring constantly and ensuring the temperature does not exceed 37°C
- 125g of dark chocolate , at least 70% cocoa solids
- 125g of unsalted butter
4
For the rice paper tuiles, place sheets of rice paper on a baking tray lined with greaseproof paper. Brush with melted butter, then dust with icing sugar until completely covered. Place another sheet of greaseproof paper on top. Repeat this process, creating alternate layers of rice paper and greaseproof paper, until all the rice paper is used up
- 10 rice paper sheets
- unsalted butter , melted, for brushing
- icing sugar, for dusting
5
Pipe the chocolate mixture into the pastry cases, then place in the oven to cook for 4 ½ minutes until the mixture is set but still liquid inside (like a chocolate fondant). At the same time, place the sheets of rice piper in the oven and cook until crisp and lightly browned (which should take roughly the same amount of time)
6
Remove the rice paper tuiles from the greaseproof paper and dust with cocoa powder. To serve, place a fondant tart in the centre of each plate, then top with a squirt of the banana foam. Place a small quenelle of vanilla ice cream alongside, then break the tuiles into large shards and arrange them around and over the tart. Finish with shavings of black winter truffle
- 70% cocoa powder , for dusting
- vanilla ice cream
- black truffle , ideally winter truffle, shaved
Discover more:
Go to Comments
'Postcard from Yunnan' – chocolate fondant tart with banana and truffle
