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Le Cordon Bleu Day Recipe
Tropical Chocolate Tart

Mango and Banana Tart
Let's celebrate Le Cordon Bleu Day with Tropical Chocolate Tart this year!

Chocolate is one of the most popular food types and flavors in the world, and many love to prepare chocolate desserts at home. Le Cordon Bleu Pastry Master Chefs have just the right recipe for you to share with your loved ones - Chocolate Tart with a touch of tropical fruits (in this recipe we use passion fruit & banana). Have fun baking!


Pâte Sucree Chocolate
  • 170g Cake flour
  • 15g Cacao powder
  • 70g Icing sugar
  • 25g Ground almond
  • 90g Butter, diced
  • 35g Egg
  • 1g Salt 

Banana Passion Compote
  • 50g Butter
  • 25g Brown sugar
  • 1 Banana, chopped
  • 1 Passion fruit

Ganache Monte
  • 85g Milk
  • 85g Cream
  • 16g Glucose
  • 16g Inverted sugar
  • 140g Dark chocolate
  • 300g Cream 


Pâte Sucree Chocolat

Mix the cold diced butter with the dry ingredients until a crumb texture is obtained. Add in the egg and mix until a dough is formed. Roll between two parchment paper to a thickness of 2.5mm, chill for 2 hours then proceed to line an 18 cm tart ring. Blind bake in a fan assisted oven at 160c for 15 minutes. Allow to cool and reserve.

Banana Passion Compote

Melt butter and sugar in a pan, add the chopped banana and cook for 1 minute until soft. Take off the heat and mix in the passion fruit, reserve in fridge.

Ganache Monte

Boil the milk, cream, glucose and inverted sugar then pour over the dark chocolate and using a stick blender mix very well. Once combined add in the cold liquid cream and blend well. Refrigerate for 24 hours. Whisk up when ready to use.


Fill the tart with all the banana and passion compote, then fill with the previously whisked up ganache monte. Level off the ganache to make it very flat. Using a piping bag and nozzle pipe decoratively on top with the remaining ganache. Decorate with passion fruit seeds.