Chocolate and banana tart

Cut the banana into 3cm pieces and sauté in butter

Add the cassonade and granulated sugar to step 1, flambé with Grand Marnier, season with a little lemon juice, and once cooled, arrange evenly on the tart base

Put chopped couverture and butter in a bowl and melt over a hot water bath

Put the whole eggs in a bowl and whisk, gradually adding the granulated sugar, until the mixture becomes pale and thick

Add 5. to 4. little by little while mixing with a rubber spatula

5. Sift the flour into the mixture and mix lightly with a rubber spatula

Pour 6. into the tart base from 2., lightly tap the tart base to smooth it out, and bake in an oven preheated to 170°C for about 20 minutes

Once baked, let cool, cut into 8 equal parts, arrange on a plate and sprinkle with powdered sugar