Fine chocolate banana tart

Ingredients for 1 servings:

• 100 g flour
• 50 g powdered sugar
• 50 g cream cheese
• 50 g butter, soft
• 100 g chocolate (dark chocolate, 70% cocoa)
• 2 eggs
• 250 g low-fat curd cheese
• 1 packet of vanilla sugar
• 50 g flour
• 1 pinch of salt
• 75 g sugar
• 2 bananas
• some powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Little work – big pleasure!

Line a 28 cm springform pan with baking paper. Knead the dough ingredients into a shortcrust pastry and line the springform pan, creating a 2 cm high rim. If necessary, use a floured rolling pin to help. Place the springform pan with the dough in the refrigerator for 1 hour. For the topping, separate the eggs. Beat the egg whites with sugar and a pinch of salt until stiff peaks form and refrigerate until ready to use. Melt the chocolate in a hot water bath. Whisk the egg yolks with the low-fat quark, vanilla sugar, and melted chocolate. Quickly mix with the flour until smooth. Finally, fold in the beaten egg whites. Pour the cream into the springform pan. Cut the bananas into approximately 1.5 cm thick slices, arrange them on the cream, and press them in gently. Bake the tart in a preheated oven at 180°C for 25-30 minutes. Allow to cool in the springform pan and dust lightly with powdered sugar before serving.