Chocolate and banana tart

Cut the banana into small pieces 3cm and saute the butter.

1. Add casonade and granulated sugar, flambé with Grand Manilier, add a little lemon juice and season, and once the heat has subsided, arrange evenly on a tart stand.

Add the chopped couverture and butter in a bowl and melt in a hot water bath.

Put the whole eggs in a bowl and whisk until they are whipped, adding granulated sugar little by little.

Add 4. small amounts of 5, mixing it with a rubber spatula.

5. Sieve the flour into the mixture and mix gently with a rubber spatula.

Pour 6 into the tart stand in 2., lightly slam the tart stand to moderate it, and bake in an oven preheated to 170°C for about 20 minutes.

Once cooked, let cool, cut into 8 equal parts, serve on a plate, and sprinkle with powdered sugar.