This tropical-inspired tart combines rich milk chocolate with bold banana and passion fruit flavours, all set inside a crisp cocoa shortcrust shell. With soft banana sponge, creamy banana crèmeux, and a silky milk chocolate mousse, it’s a modern take on patisserie using only supermarket ingredients.
You can use your favourite shortcrust pastry recipe, or grab my go-to version with a full video tutorial on the recipe page: Chocolate Shortcrust Pastry Recipe.
Banana Passion Fruit Milk Chocolate Tart Step-by-Step
Watch the full step-by-step tutorial to see how each layer is prepared and how the tart is assembled with precision-cut inserts.
Banana, Passion Fruit & Milk Chocolate Tart
Equipment
- Oven
- Silicone mat or baking paper
- Stand mixer or hand mixer
- Stick blender
- Sieve
- Spatula
- Tart ring 18 cm
- Digital kitchen scales
Ingredients
Banana Sponge
- 85 g Egg whites
- 80 g Sugar
- 65 g Bananas peeled, mashed with a fork
- 68 g Almond flour
- 28 g Icing sugar
- 33 g Flour
- Cinnamon
- Salt
Banana Crèmeux
- 165 g Bananas peeled
- 25 g Sugar
- 4 g Granulated gelatine
- 20 g Cold water for blooming
- 150 g Heavy cream
- 1/2 Vanilla bean split and scraped – ½ each
- 35 g Sugar
- 80 g Egg yolks approx. 5 yolks
Milk Chocolate Mousse
- 180 g Milk chocolate
- 60 g Passion fruit purée
- 70 g Heavy cream part 1
- 13 g Sugar
- 1 g Powdered gelatine
- 5 g Cold water for blooming
- 13 g Unsalted butter
- 250 g Heavy cream part 2
Instructions
Banana Sponge
- Preheat oven to 160°C (fan forced).
- Whip the egg whites and sugar to stiff meringue.
- Sift together almond flour, icing sugar, flour, cinnamon and salt.
- Fold mashed banana into the meringue, followed by the dry ingredients.
- Line a tray with a silicone mat and spread batter evenly to 1 cm height. Or pipe into 16 cm rings using a 10 mm nozzle.
- Bake for 15 minutes, until lightly golden and springy.
Banana Crèmeux
- Bloom the gelatine: Combine the granulated gelatine with 20 g cold water. Let it bloom for 10 minutes. Set aside.
- Caramelise the bananas: Place 165 g of the peeled bananas and 25 g sugar in a sauté pan over medium heat. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelised. Set aside.
- Prepare the custard base: In a saucepan, combine the cream, vanilla pod, and seeds. Bring to a simmer.
- Temper and cook: Whisk the egg yolks with 35 g sugar. Gradually whisk in one-third of the hot cream, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it reaches 82°C.
- Add gelatine: Remove from heat and stir in the bloomed gelatine until fully dissolved. Strain to remove the vanilla pod.
- Blend with banana: Transfer the hot custard to a blender. Add caramelised bananas and blend until smooth (about 30 seconds).
- Mould and freeze: Pour the crèmeux over baked sponge inside your ring moulds or silicone disk moulds to form 1 cm layers. Freeze for at least 6 hours.
Milk Chocolate Mousse
- Bloom gelatine: Sprinkle powdered gelatine over cold water and let sit for 5–10 minutes.
- Semi-whip cream (2) and keep in fridge.
- Heat purée, cream (1), and sugar in a saucepan to 80 °C.
- Add bloomed gelatine, stir until dissolved.
- Pour hot mixture over chocolate in a tall container. Emulsify with a stick blender.
- Cool to 40–45 °C, then add butter and blend again.
- Fold in whipped cream (2) in two additions.
- Use immediately to assemble your cake — the mousse sets quickly. You can pipe it for neater layers.
Video
Notes
Banana Passion Fruit Milk Chocolate Tart Cross-Section
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
