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banana chocolate tart

May 18, 2009


This is a banana chocolate tart that isn’t really a tart.  I bought two tart pans at great expense from Pampered Chef a few months ago.  But the bottoms do not pop out, so they are impossible to use.  They just sit in my cupboard, taking up space. Every once in a while I look at them longingly.

Ella made this tart in a springform pan instead.  And the chocolate kind of melted into the crust and disappeared, so it ended up being a Banana Pie, not a Banana Chocolate Tart.  

We were looking for something to do with old bananas.  This happens a lot around here.   Hence this, this and this. And now this, if you don’t mind the misleading name.

Banana Chocolate Tart
-adapted from Gourmet magazine

1/2 cup graham cracker crumbs
5 Tablespoons butter, diced
1/3 cup white sugar
1/8 teaspoon salt

1/2 cup chocolate chips
1 cup whipping cream
1 1/2 Tablespoons white sugar
1 Tablespoon dark rum (we left this out – no rum to be had)
6 ripe bananas
1/4 cup apricot preserves (Ella used blueberry jam)

Preheat oven to 350 degrees.

Blend crumbs, butter, 1/3 cup sugar and salt in a blender.  Pat in the bottom of a 9 inch tart pan with a removable bottom (if you have one).  Bake 14 minutes.

Sprinkle chocolate chips on top of warm crust and let stand 5 minutes.  Then spread chocolate over the crust.  Whip cream with 1 1/2 Tablespoons sugar, and rum until it has soft peaks.  Cut bananas into 1/4 inch pieces and fold into preserves and then into whipping cream.  Put whipping cream mixture on top of crust.  Refrigerate until ready to eat.

2 Comments leave one →
  1. May 19, 2009 9:18 am

    Looks so good!
    I just made a choco-banana pie, will post about it soon.
    The preserves are an interesting add. can you taste them?
    I really need to invest in some tart pans…

  2. May 19, 2009 9:51 am

    The jam just lightly flavoured the whipping cream…it was a nice addition.

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