'Postcard from Yunnan' – Chocolate, Banana and Truffle Tart Recipe - Great British Chefs
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...
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
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