Special Occasions

Chocolate Banana Tart

Prep time

30 minutes

Cooking time

15 minutes



Skill Level

Skill level = 2


Rating: 4 / 5

This lovely tart tastes just as good with strawberries, if you prefer, when they are in season!

what you need

1¼ cups plain flour
¼ cup cornflour
¼ cup caster sugar
1 teaspoon baking powder
90g butter, chopped
1 egg
1-2 tablespoons cold water

250g CADBURY Milk Chocolate Baking Melts
½ cup cream

4 x 200g ripe bananas
1-2 tablespoon apricot jam, warmed, sieved and cooled

Toasted coconut, for decoration
Pouring cream, for serving if desired

make it

  1. COMBINE the flour, sugar, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine, adding water if necessary. Turn onto a lightly floured surface and gently knead to form soft dough. Wrap in plastic wrap and chill for at least 30 minutes. Roll out pastry between 2 sheets of baking paper to line a 34cm x 11cm rectangular fluted tart pan with a removable base. Chill for 10 minutes. Use a fork to prick the base well and bake in a hot oven 200°C for 10-13 minutes or until lightly golden.
  2. HEAT the chocolate and cream in a bowl over simmering water until combined, pour into the pastry case and allow to cool and thicken.
  3. CUT the bananas into ½ cm thick slices and combine with apricot jam to coat evenly. Spoon bananas into pastry case and sprinkle with coconut. Slice and serve with a drizzle of cream.
Cadbury Chocolate Banana Tart
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April 4, 2013 – I made this for a school assessment, and everyone loved it! The chocolate ganache reminded people Nutella, and everything was just the right sweetness. I'd make it again!

Jacqueline S


July 7, 2012 – I made tartlets using this recipe, but instead of banana, I topped them with whipped cream and mixed berry coulis. Excellent review from the whole family.

Alexandra VW


May 5, 2012 – This was delicious! The pastry puffed up a lot after cooking (even though you prick the base with a fork) but deflated slightly once out of the oven and the filling still all fitted. For faster thickening of filling put the tart in fridge. The recommended amount of banana was a LOT but still yummy. Not too sweet either.

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