Triple Chocolate-Banana Tart

Step 1:

Preheat the oven to 180°C (thermostat 6).
Place the shortcrust pastry in the pie dish. Prick the bottom of the pastry with a fork.

Bake the dough alone for 15 minutes, until lightly browned.
Meanwhile, peel the bananas and cut them into slices.
Remove the dough from the oven and arrange the banana slices on the bottom of the tart, distributing them evenly.
Step 2:

In a bowl, beat the eggs.
Add the flour and sugar, and mix until combined.
Melt the butter and 300 g of dark chocolate, then gently incorporate this mixture into the previous preparation.
Pour this filling over the bananas in the pie crust.
Return to the oven and bake for 20 minutes, until the filling is firm.

Step 3:

While cooking, cut the white and milk chocolates into small squares.
When removed from the oven, arrange the squares of dark, white and milk chocolate alternately on top of the tart, creating a decorative pattern.
Return the tart to the oven for 2 minutes, just long enough to slightly melt the chocolate.
Let cool for a few minutes before serving.
Advice:

For a more indulgent pie, sprinkle a little cocoa powder or chocolate shavings on top before serving.
This tart can be accompanied by a scoop of vanilla ice cream or a little whipped cream for an even more indulgent dessert.