John Myers
Ingredients for 1 servings:
- 5 g yeast, fresh
- 100 ml water (maybe a little more)
- ¼ tsp salt
- 200 g flour (wheat or spelt flour, fine)
- 500 g banana(s), very ripe (net weight)
- 1 tbsp rum
- 100 g sour cream
- 30 g cornstarch
- 75 g cream, nut nougat OR:
- Chocolate (dark or milk), melted
- 1 tsp honey (e.g. acacia honey)
- some water, warm
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Fruity cake with chocolate, without any added sugar – ideal for children and the slim kitchen
Mix the yeast with 50 ml of water and the salt, cover, and let rest for 30 minutes. Knead the flour with the yeast water and another 50 ml of water until you have a nice, soft dough. If the dough is too stiff, add more water a spoonful at a time. Let the dough rise until doubled in size. Lightly grease a tart or pie dish, or a springform pan (this is not necessary for non-stick pans). Spread the dough into the dish with your hands/fingers, pulling up the edges. Let it rest for a few minutes every now and then to prevent the dough from shrinking as much. Preheat the oven to 180 degrees Celsius (top/bottom heat). Finely mash the bananas with a fork. Then mix with the sour cream, rum, and cornstarch. Take 200 g of this and mix it with the hazelnut spread or chocolate. Drop both fillings in small dollops onto the yeast dough. Shake the dish a little to ensure the filling is evenly distributed. Do not smooth it down! Bake the tart for 20 minutes. Mix 1 teaspoon of honey with a little warm water until syrupy and brush over the tart. Bake for another 10 minutes. Let it cool completely, then remove from the tin. The tart tastes delicious served lukewarm as a dessert or with afternoon coffee with a little whipped cream. It’s best, however, if you let it sit in the fridge overnight (and remove it about 30 minutes before serving). This gives it a truly delicious banana flavor. Please note: The surface of the tart will darken, but this in no way detracts from the flavor.
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