Proportions for 2 people
Cooking time: 20 min
Rest: 1 hour
1 roll of pure butter shortbread
10 g caramelized popcorn For the chocolate preparation (ganache)
15 cl of liquid cream
125 g of dark chocolate
40 g caster sugar
1 knob of butter For the preparation of the banana apparatus
1 banana The juice of half a lemon
50 g caster sugar
1 tbsp. cinnamon
Preheat the oven to 180 ° C (tea 6) Flour the dough and the worktop. Cut out the dough with a bowl used as a cookie cutter diameter greater than the mold used. Butter and flour the mold or circle (liner). Garnish with dough.
1. Prick the bottom with a fork and put in the oven for about 10 minutes.
2. Squeeze the juice of half a lemon and crush the banana with a fork. Add the sugar and the teaspoon of cinnamon. Reserve in the refrigerator.
3. Heat the cream on low heat. Whip Cut the chocolate into small pieces. Pour the hot liquid cream all at once on the chocolate and whip quickly to melt (ganache) Add the whole egg and sugar. Mix again and reserve.
4.Fill the pie stock with a tablespoon of crushed banana. Cover with preparation chocolate. Before eating, put in the oven for about 4 minutes to harden the chocolate. Decorate, before serving, some caramelized popcorn.