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Banana Crepe Roll Chocolate Tart

Name: Banana Crepe Roll Chocolate Tart
Prep time: 1 h 3 min
Cook time: 27 min
Total time: 3 h 45 min
Ingredients: 150 g caramel biscuits; 60 g butter, melted; 150 g dark chocolate, chopped; 150 g whipping cream; 20 g butter; 250 g milk; 2 eggs; 20 g sugar; 78 g cake flour; 20 g cornstarch; 10 g cocoa powder; 20 g butter, melted; 100 g whipping cream, chilled; 30 g prepared banana jam, cooled; 200 g whipping cream, chilled; 60 g prepared banana jam, cooled; 200 g whipping cream, chilled; 60 g prepared banana jam, cooled; Ripe but firm bananas, as needed for one layer over the ganache; Prepared round cocoa sponge, cooled and sliced, as needed to layer over the banana cream; Crisp coconut flakes, as needed for the filling layer; Chocolate crisp pearls, as needed for the filling layer; Prepared chocolate topping, as needed for coating and drips; Fresh raspberries, washed and patted dry, as needed for decoration

A caramel biscuit crust holds dark chocolate ganache, fresh bananas, banana cream and cocoa sponge, topped with cream-filled crepe rolls and chocolate drips.

t cookOct 3, 2026No ratings0 reviews

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#chocolate drip cake#layered dessert

3 hr 45 min

Total time

Prep

1 hr 3 min

Cook

27 min

Resting

2 hr 15 min

Total

3 hr 45 min

Servings

8 servings

Difficulty

Medium

Rating

No ratings

Jump to:Ingredients Instructions Tips Storage

A note on this recipe

The base is a crisp caramel biscuit crust with smooth dark chocolate ganache and soft, sweet bananas; above it sit banana cream, cocoa sponge and cocoa crepe rolls that show spirals when sliced. The tart is domed with banana cream, then finished with chocolate drips and raspberries. Make the ganache base and crepe rolls first, since the rolls need 2 hours in the fridge, then assemble.

Why you should try it

Each slice has a crisp crust, smooth ganache, soft banana and light cream.
Banana cream runs through the crepe rolls, the filling and the coating.
The crepe rolls show spirals when you slice the tart.
The ganache base and crepe rolls can be made ahead, then assembled.

Before you start

A quick read of the key points before you cook.

Crust crumbles when unmolded

Loosely pressed crumbs fall apart at the sides. Press firmly into the base and fluted edges, and chill the crust before adding the ganache.

Grainy ganache

Water getting into the bowl can make ganache grainy. Keep the bowl dry and stir over hot water until just smooth before adding the butter.

Thick, speckled crepes

Cocoa settling at the bottom makes uneven crepes. Strain the batter twice and stir it before cooking each one.

Cream oozing during rolling

Warm crepes soften the banana cream so it spills out. Let them cool completely and use freshly whipped, cold cream.

Layers sliding

Soft ganache or under-chilled crepe rolls let the top layers slip. Wait until the ganache is firm and the rolls have had their full 2 hours in the fridge.

Drips running too far

Hot topping melts the cream and runs down to the base. Let it cool a little and test one drip before going all the way around.

Guide

Instructions

8 steps

Press the caramel biscuit crust

10 min

Crush 150 g caramel biscuits into fine crumbs.

Melt 60 g butter and mix it with the crumbs until evenly moistened.

Tip into a 7-inch tart pan and press firmly into the base and sides with the bottom of a glass.

Chill the crust while you make the ganache.

Make the ganache filling

10 min

Put 150 g chopped dark chocolate and 150 g whipping cream in a heatproof bowl.

Set the bowl over a pan of hot water and stir until the chocolate has melted and the mixture is smooth.

Add 20 g butter and stir until melted and combined.

Pour the ganache into the crust, level it and chill until firm while you make the crepes.

Mix and strain the cocoa crepe batter

9 min

Whisk 250 g milk with 2 eggs and 20 g sugar until combined.

Sift in 78 g cake flour, 20 g cornstarch and 10 g cocoa powder and whisk until smooth.

Add 20 g melted butter and whisk well.

Strain the batter twice so it is fluid and lump-free.

Cook and cool the crepes

36 min

Heat a flat nonstick pan over low heat.

Stir the batter, pour in enough to coat the pan and tilt it to form a thin layer.

Cook until the surface looks set and the edge lifts easily, then remove; repeat with the rest of the batter.

Lay the crepes on parchment and let them cool completely before filling.

Fill and roll the banana cream crepes

2 hr 8 min

Whip 100 g cold whipping cream until fluffy and holding marks, then gently fold in 30 g cooled banana jam.

Spread a thin, even layer of banana cream over each cooled crepe.

Roll each crepe gently into a neat log and place it seam side down.

Arrange the rolls on a plate, cover and refrigerate for 2 hours.

Layer the fresh bananas and filling cream

12 min

Whip 200 g cold whipping cream until fluffy, then gently fold in 60 g cooled banana jam for the filling.

Once the ganache is firm, remove the tart from the pan and set it on a plate.

Peel the bananas, cut them to fit and cover the ganache with a single layer.

Pipe filling cream into the gaps and over the top, keeping some back for the next step.

Layer the fresh bananas and filling cream

Add the cocoa sponge and crepe rolls

8 min

Place the prepared cocoa sponge on the banana cream.

Spread filling cream over the sponge and sprinkle with crisp coconut flakes and chocolate crisp pearls.

Spread the remaining filling cream evenly on top.

Take out the chilled crepe rolls, cut them to fit and lay them on their sides over the cream.

Coat and decorate the tart

12 min

Whip 200 g cold whipping cream until fluffy, fold in 60 g cooled banana jam and set a little aside for piping.

Cover the cake with cream, smooth it into a dome and pipe small dots around the base.

Pour chocolate topping that has cooled but still flows over the top so it runs down the sides in drips.

Pipe dots of cream on top, place a dried raspberry on each and keep chilled until serving.

Storage

Refrigerate Keep the tart covered in a box in the fridge; slice and serve it chilled.

Ingredients

0/24

Servings 8 servings

Caramel biscuit crust

150 g caramel biscuits60 g butter, melted

Chocolate ganache filling

150 g dark chocolate, chopped150 g whipping cream20 g butter

Cocoa crepes

250 g milk2 eggs20 g sugar78 g cake flour20 g cornstarch10 g cocoa powder20 g butter, melted

Banana cream for the crepe rolls

100 g whipping cream, chilled30 g prepared banana jam, cooled

Banana cream filling

200 g whipping cream, chilled60 g prepared banana jam, cooled

Banana cream coating

200 g whipping cream, chilled60 g prepared banana jam, cooled

Assembly and decoration

Ripe but firm bananas, as needed for one layer over the ganachePrepared round cocoa sponge, cooled and sliced, as needed to layer over the banana creamCrisp coconut flakes, as needed for the filling layerChocolate crisp pearls, as needed for the filling layerPrepared chocolate topping, as needed for coating and dripsFresh raspberries, washed and patted dry, as needed for decoration

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