Double Banana Mousse Chocolate Crisp Crostata

Banana and chocolate always sound like a great dessert idea! And it really is! This double banana mousse chocolate crisp crostata, which is my version of the famous Italian crostata (tart) infused with a creamy mousse with a remarkable taste. No more talking – you simply must try it! Here are the instructions:

Servings 12-14 slices


For the crust:

  • 1 cup confectioners’ sugar
  • 1 ¼ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • A pinch of salt
  • 1 large egg
  • 8 tablespoons butter, softened

For the double banana mousse:

  • 6 tablespoons (80 grams) sugar
  • 6 large egg yolks
  • 2 teaspoons banana or vanilla extract
  • 4-5 medium bananas
  • 2 ¼ cups cold heavy cream
  • ¾ cup powdered sugar


To make the crostata crust:

  • In a bowl, sift together the flour, cocoa powder, confectioners’ sugar, and salt. Next, apply the butter into a food processor and mix until smooth.
  • Then, scatter the flour mix over the butter. Place the egg and mix until the dough forms a mass (don’t overmix).
  • Wrap the dough in plastic wrap and put in the fridge for 30 minutes to set.
  • In the meantime, preheat the oven to 375°F/ 190°C/Gas Mark 5.
  • When ready, grease and line crostata/tart pan (re regular round pan – just like I did this time) with ½ the dough – it is important to keep the crust very thin. Chill for 15 minutes. (Keep the rest for another use).
  • Next, use an aluminum foil to line the dough and fill with pie weights, beans, or dry rice. Place in the oven and bake for 15 minutes then remove the weights along with the aluminum foil; return the crostata to the oven for 8 minutes more. Remove from the oven; let it cool on a rack.

To make the double banana mousse:

  • Meanwhile, prepare the banana mousse. In the top of a double boiler (or a bowl over a pot of simmering water), combine the sugar, egg yolks, and extract until well combined.
  • Cook, whisking constantly. Lift the bowl occasionally to release the steam so it does not get very hot.
  • At first, the mixture will thin out, and then start to thicken. When the mixture has more volume and has thickened – that means is ready. It should take around 8-9 minutes (reach 160 degrees). Don’t boil. Once done, remove from heat and leave aside.
  • Using a blender or food processor, process the bananas to get a smooth paste. Then, add the paste to the egg mixture and stir to combine. Leave aside to cool (at room temperature).
  • In another bowl, prepare the whipped cream. In a large mixing bowl, apply the powdered sugar and heavy cream and, using an electric mixer, beat until it reaches stiff peaks.
  • Gently add the banana mixture into the whipped cream and mix to incorporate.
  • Pour the mousse into an even layer on top of the crostata layer, smooth with a spatula; refrigerate until firm, at least 4 hours (preferably overnight).
  • Keep in the fridge until ready to serve. Slice and serve.