Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 2 egg yolks
- 1/4 cup cold water
- 2 ripe bananas, mashed
- 1/2 cup semi-sweet chocolate chips
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
Step-by-step instructions:
1. In a food processor, pulse together the flour, sugar, and butter until the mixture resembles coarse sand.
2. Add the egg yolks and pulse until the dough comes together.
3. Gradually add the cold water and pulse until the dough forms a ball.
4. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 350°F.
6. Roll out the dough on a floured surface to fit the tart pan.
7. Place the dough in the tart pan and trim the edges.
8. Prick the bottom of the dough with a fork and bake for 10 minutes.
9. In a bowl, mix together the mashed bananas and chocolate chips.
10. Spread the banana and chocolate chip mixture evenly over the partially baked crust.
11. Bake for an additional 25-30 minutes, or until the crust is golden brown.
12. Let cool before serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8.
Nutritional information:
Calories per serving: 312
Fat per serving: 15g
Carbohydrates per serving: 40g
Protein per serving: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use brown sugar instead of granulated sugar.
- You can use margarine instead of unsalted butter.
- You can use milk chocolate chips instead of semi-sweet chocolate chips.
Variations:
- You can add chopped nuts to the banana and chocolate chip mixture.
- You can add a teaspoon of cinnamon to the flour mixture for a spiced flavor.
- You can use other fruits instead of bananas, such as apples or pears.
Tips and tricks:
- Make sure the butter is chilled before pulsing it with the flour and sugar.
- Don't overwork the dough, or it will become tough.
- Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
Storage instructions:
Store the banana and chocolate chip pastafrola in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pastafrola in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pastafrola on a decorative platter or cake stand.
Garnishes:
Garnish with a dusting of powdered sugar and a few slices of fresh banana.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the crust is too hard, reduce the baking time.
Food safety advice:
Make sure to wash your hands and all utensils before handling food.
Food history:
Pastafrola is a traditional Italian dessert that is similar to a tart or pie. It is typically filled with jam or fruit.
Flavor profiles:
This banana and chocolate chip pastafrola is sweet and slightly nutty, with a hint of chocolate.
Serving suggestions:
Serve this dessert at a dinner party or as a special treat for your family.
Related Categories
Cooking Method: N/A
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Region: Argentine
Taste: Sweet, Creamy, Nutty, Banana, Chocolatey, Banana-Flavored