Naughty Chocolate Matcha Latte Spiced Organic Banana Tart
  1. Preheat oven to 400F/200C. Gather all your ingredients and cooking utensils.
  2. Combine all ingredients for tart crust in a mixing bowl or machine mixer fitted with paddle. Work to a dough quickly. Gather dough to a ball shape, wrap in plastic film, chill for 30min
  3. Meanwhile, combine all ingredients for the custard in a small sauce pan. Bring to ONE boil while stirring constantly. Transfer custard to a small bowl, wrap with film and allow to cool off completely (custard can be prepared up to 2-3days ahead of time – keep wrapped and chilled)
  4. Unwrap tart crust ball and set on a lightly floured work surface. Roll dough to a 2inch thick log.
  5. Divide dough into 6 equal pieces. Working with one piece at a time, lay each flat on its side, press flat to approx1/4inch thick. Transfer this dough disc to your tart shells. Press dough into shells evenly. Use a dinner fork and poke several holes into base and sides of tart crust to prevent rising.
  6. Bake tart shells in center of oven for 15-18min. Remove from oven and allow to cool off.
  7. Fill each tart shell with naughty chocolate custard. Top with sliced organic bananas and a good table spoon of soft brown sugar. Drizzle brown sugar with spiced rum (if using)
  8. Turn oven to 450F broil mode and lightly caramelize tarts. Voila!
  9. Enjoy with a hot cup of Tea-Squared Premium Tea or New Matcha Tea Latte!
Recipe Notes

You will need:
A small sauce pan, a whisk, a mixing bowl, tart shells or a large muffin tin

*recipe shown with Kyoto Matcha & Naughty Cocoa Custard – feel free to let your creativity take flight
Alternatively, make one 9inch tart or one 4×14 rectangle tartlet