極濃郁! 免焗香蕉朱古力撻 Banana Truffle Tart
朱古力同香蕉一向都係甜品界嘅最佳拍檔，今次M&M就嚟教大家一款步驟簡單、賣相一流嘅免焗甜品---香蕉朱古力撻！香脆嘅餅底加上濃郁嘅朱古力，配上一杯茶，一起渡過甜蜜的一天吧！
材料 Ingredients:
特濃黑朱古力/松露朱古力Dark Chocolate/Truffle Chocolate 100g
淡忌廉 Whipping Cream 150ml
朱古力餅乾Chocolate Biscuit 100g
無鹽牛油(溶) Unsalted Butter, melted 40g
無鹽牛油 Unsalted Butter, cold 20g
水果（紅莓/香蕉/士多啤梨）Fruits(Banana/Raspberry/Strawberry) 適量
步驟 Steps:
撻/餅底 Tart Base
將朱古力餅壓碎
To crush chocolate biscuit
將餅碎和溶牛油混合攪拌，倒入模具中用匙羹背按壓做成免焗的餅底
Combine chocolate biscuit crumbs and melted butter. Pour into a 6-inch non-stick tart pan, then press with the back of a spoon till the crumbs are tightly packed.
朱古力撻陷 Chocolate Tart
將黑朱古力和牛油放於同一容器中
Place dark chocolate and cold unsalted butter into a bowl
將淡忌廉倒入一個細鍋中，用中火煮至微滾
Place whipping cream over medium heat till it comes to a simmer, but not a boil.
把熱忌廉倒入朱古力和牛油的容器中，放置5分鐘 （暫時不要攪拌）
Pour hot whipping cream over chocolate and butter, do not stir for 5 minutes.
當熱忌廉將朱古力和牛油差不多融化後，攪拌朱古力漿，幫助朱古力完全融化，攪拌均勻後就做成朱古力撻餡啦
Stir chocolate and butter mixture till it forms a rich and smooth chocolate ganache.
將朱古力漿倒入已製成的撻模中，放入雪櫃凝固
Pour chocolate ganache into tart pan and smooth out the top，refrigerate till the chocolate is almost set.
加入香蕉(水果)以作裝飾，最後灑上少許糖粉就完成啦！
Top with raspberries and dust with icing sugar for extra fanciness.
