Chocolate Banana Tarts

• Caramelize the sugar with the glucose syrup. Deglaze with the cream.
• Add the banana puree, invert sugar and fleur de sel.
• Pour the mixture over the couverture.
• Allow to melt and then homogenize.
• Leave to cool. Fill the bottoms of the tartelettes and smooth down.
• Put in a cool place.

• Heat the milk, butter, glucose syrup and sugar to approx. 104 °C.
• Mix the pectin with the cocoa nibs and stir in.
• Roll out the mixture between two sheets of baking paper until it is about 3 mm thick. Remove the top layer of baking paper.
• Tip: if the top layer of paper cannot be removed, place in the refrigerator for a few minutes before trying to peel it off again.
• Then bake in a fan oven at 170 °C for approx. 13 minutes.
• Allow to cool and break into pieces. Divide between the tartelettes.

Serving suggestion

• Banana slices