|4||shortcrust tart shells (10 cm Ø)|
|300 g||vanilla ice cream|
|30 g||almond slivers, roasted|
|120 g||dark chocolate, finely chopped|
|whipped cream as garnish|
Heat the cream, add the chocolate, stir until smooth. Place a shortcrust tart shell on each plate. Cut the bananas into 4 cm long pieces, distribute them on the shortcrust shells, creating a little dent in the middle. Place a scoop of ice cream on top of the bananas. First, evenly pour the lukewarm chocolate on top, then sprinkle with the almond slivers. Optionally, garnish with whipped cream, serve.
Tip: glazed almond slivers: heat 2 sachets of vanilla sugar and 1 tsp. of water in a frying pan, add the almond slivers, roast them golden brown while stirring constantly, scatter on a baking paper, leave to cool.