For the dough
1 1/2 cups all-purpose flour (180g)
1/2 cup unsalted butter, softened (100g)
1/4 cup granulated sugar (45g)
1/4 teaspoon salt
1 tablespoon lukewarm water
2 large eggs
For the banana filling
2 medium bananas, mashed (260g)
2 tablespoons unsalted butter, softened
1 tablespoon lemon juice
For the chocolate filling
200g semi-sweet chocolate chips
4 tablespoons unsalted butter, softened
4 tablespoons granulated sugar
1 cup heavy cream, chilled (240ml)
For the dough
1 1/2 cups all-purpose flour (180g)
1/2 cup unsalted butter, softened (100g)
1/4 cup granulated sugar (45g)
1/4 teaspoon salt
1 tablespoon lukewarm water
2 large eggs
For the banana filling
2 medium bananas, mashed (260g)
2 tablespoons unsalted butter, softened
1 tablespoon lemon juice
For the chocolate filling
200g semi-sweet chocolate chips
4 tablespoons unsalted butter, softened
4 tablespoons granulated sugar
1 cup heavy cream, chilled (240ml)
Preheat oven to 400°F (quente)
Make the dough: In a large bowl, combine flour, butter, granulated sugar, and salt
Mix with your fingers until a crumbly mixture forms
Create a well in the center and add lukewarm water and eggs
Mix until fully incorporated
Mold into a ball, then flatten slightly to fit a 24cm x 2.5cm deep-dish pie crust
Line with parchment paper and fill with raw coffee beans
Bake for approximately 30 minutes or until firm
Remove from oven, remove parchment paper, and let cool
Make the banana filling: In a bowl, mix all ingredients together well. Reserve
Make the chocolate filling: In a heatproof bowl set over a pot of simmering water (do not let it boil), melt the chocolate, butter, and granulated sugar
Mix gently. Reserve
Whisk heavy cream in a saucepan over medium heat until warm
Add the melted chocolate mixture and whisk until smooth. Reserve
Spoon the banana filling onto the dough
Cover with the chocolate filling, spreading evenly with an offset spatula
Refrigerate for at least 2 hours before serving
Total calories per slice: 326
