Wednesday, October 26, 2011

Chocolate Tart and Banana Bread

I gave a baking lesson for my neighbors on making a couple sweets: Chocolate Tart and Banana Bread. They had only 2 hours available to learn everything, so I had to organize the procedure to make both recipes at the same time. First I made the tart dough, rolled it out, placed it in the tart pan, and then chilled it in the refrigerator. While the pan/dough was chilling, we made banana bread batter and placed it in the preheated 375F oven to bake about 45 minutes. Then we put the chilled tart pan into the oven and baked it about 18-20 minutes -- the lower shelf for the tart and the upper shelf for banana bread. While baking the tart dough (to lightly brown it), we made the chocolate filling, which takes about 10-12 minutes. Once the tart shell was ready, we poured in the chocolate filling, then put it back in the oven for about 15 minutes. Consequently, within just 2 hours we had finished making both recipes.

Start to finish... everything in 2 hours.

They both came out excellent!
Pairing suggestion for the banana bread:  a light, fragrant Muscat
Pairing suggestion for the chocolate tart:  a full-bodied Port

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