I had to restrain myself from changing this into a Double Chocolate Raspberry Tart…but I’m pretty sure I have plenty of chocolate raspberry posts for you all. I do not have many banana recipes…there’s a banana cream pie and banana bread, but that’s it.
For this recipe, Dorie had us make a chocolate shortbread crust which I found too crumbly to roll, so I used the option of pressing it into the tart pan…which worked just fine. Then slice bananas were sautéed and caramelized in butter and sugar. These were placed in the bottom of the tart shell, then topped with a chocolate gananche…I opted for semi-sweet over bittersweet. Once cooled, bananas sliced on the bias were arranged in concentric circles and brushed with warmed and strained apricot jam. I must admit this made for a divine presentation.
Bill and Katie returned from a trip to Illinois and found me in the midst of making this. The silence after I told the hubby it was a “banana” chocolate tart was a clue that this might not be a favorite…even though he can inhale a banana cream pie! But after a slice with his lunch, he had another after dinner. Whew. If you’re a fan of the chocolate-banana combo, this elegant tart will delight your palate.
This recipe can be found in Dorie Greenspan’s Around My French Table.
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