Name: 'Postcard from Yunnan' – chocolate fondant tart with banana and truffle
Total time: 40 min
Ingredients: 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; 250g of banana purée, ideally Boiron; 2.5g of powdered gelatine; 10 rice paper sheets; unsalted butter, melted, for brushing; icing sugar, for dusting; 70% cocoa powder, for dusting; vanilla ice cream; black truffle, ideally winter truffle, shaved

'Postcard from Yunnan' – chocolate fondant tart with banana and truffle

by Andrew Wong

Ingredients

Bakery

10 mini pastry cases, prebaked, measuring 73x18x33mm each

Dairy

125g of unsalted butter
2 eggs
unsalted butter, melted, for brushing

Fruit & Vegetables

250g of banana purée, ideally Boiron

Speciality Ingredients

10 rice paper sheets

Frozen

vanilla ice cream

Delicatessen

black truffle, ideally winter truffle, shaved