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Paul Beasley’s Recipe for Chocolate Tart

Looking for a new dessert to wow your dinner guests this month? Our Pastry Chef Paul gives us the lowdown on how to make the perfect chocolate tart with sea salt caramelised bananas (as seen at our Falmouth Oyster Festival food demonstration!)


Chocolate Tart Pastry Case

  • 225g butter
  • 225g sugar
  • 500g plain flour
  • 2 eggs
  • 1 tsp vanilla essence

Chocolate Tart Mix

  • 300g dark chocolate
  • 200g butter
  • 2 egg yolks
  • 2 whole eggs
  • 60g sugar

Sea Salt Caramelised Bananas

  • 300g caster sugar
  • 100ml water
  • 400ml double cream
  • 4 tsps Cornish Sea Salt


Chocolate Tart Mix

  • Whisk the eggs and sugar in a bowl to a light and fluffy light sauce (sabayon)
  • Melt the chocolate and butter in a bain-marie
  • Whisk 1/3 of the eggs mixture into the chocolate and butter
  • Carefully fold the chocolate mix into the rest of the sabayon mix being careful not to lose too much air created by whisking the eggs

Chocolate Tart Pastry Case

  • Pre-heat your oven to 160°
  • Cream the butter and sugar together adding the flour, eggs and vanilla. Be careful not to overwork the mix and bring it together to form a soft dough
  • Wrap in cling film and leave to rest in the fridge for 30 minutes
  • Once rested, cut in half and roll out on a floured work surface to about 15”
  • Circle and line the dough into a 10” flan ring
  • Place back into the fridge to rest for 30 minutes
  • Line the tart case with baking parchment and baking beans
  • Bake in a pre-heated oven at 160° for 15 minutes
  • Take the beans out carefully and bake for a further 10 minutes to crisp the bottom. You can egg wash the tart case at this stage if you want
  • Carefully pour in your chocolate mix and bake at 170° for 7 minutes
  • Leave to cool before slicing

Sea Salt Caramel Bananas

  • Place the sugar and water in a heavy based saucepan and bring to the boil
  • Reduce until a golden brown colour has been reached
  • Carefully pour in the cream – this can bubble up quite vigorously so be careful
  • Turn the heat down and simmer for about 2 minutes
  • Leave to cool then add the Cornish sea salt
  • Thinly slice the bananas and place into the saucepan, covering the banana in caramel
  • Decorate to taste and enjoy!


Be sure to take pictures of your chocolate tart with the hashtag #greenbankbites for a chance to be featured.

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