Best Banana Chocolate Tart Recipes

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BANANA CHOCOLATE TART



Banana Chocolate Tart image

Categories     Chocolate     Fruit     Dessert     Bake     Christmas     Valentine's Day     Banana     Fall     Winter     Gourmet

Yield Serves 8

Number Of Ingredients 9

1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, cut into pieces
1/3 cup plus 1 1/2 tablespoons sugar
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup heavy cream
1 1/2 tablespoons dark rum
6 firm-ripe bananas
1/4 cup apricot preserves

Steps:

  • Preheat oven to 350°F.
  • Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes.
  • Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream.

BANANA CHOCOLATE TART WITH CARAMEL AND CHOCOLATE SAUCES



Banana Chocolate Tart with Caramel and Chocolate Sauces image

_**Editor's note:** The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, [](http://astore.amazon.com/epistore-20/detail/1580088341)_[Raw](http://astore.amazon.com/epistore-20/detail/1580088341).

Provided by Charlie Trotter

Yield Makes 4 servings

Number Of Ingredients 14

3/4 cup plus 2 tablespoons sprouted flour (see tips, below)
1 tablespoon maple syrup
2 tablespoons plus 1 teaspoon extra virgin olive oil
Seeds from 1/2 vanilla bean
Pinch of Celtic sea salt
3 heaping teaspoons raw cashews, soaked for 8 hours in filtered water
1/4 cup plus 1 teaspoon Cashew Milk
2 tablespoons raw dark honey
2 tablespoons Cashew Milk
2 tablespoons maple syrup
4 tablespoons Cashew Milk
8 tablespoons Chocolate Fudge-Almond
28 banana slices
4 tablespoons Honey Walnuts , broken

Steps:

  • To make the tart shells: Combine all the ingredients in a bowl and stir to mix well. Place 2 tablespoons of the mixture in the bottom of each of 4 ring molds each 2 inches in diameter. Pack the mixture firmly into the molds. (You will have more dough than you need for 4 molds. Because the tiny tart shells are fragile and time-consuming to make, it is a good idea to line additional ring molds with the remaining dough in case of breakage.) Place the molds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105°F for 3 hours. Remove the tart shells from the drying sheet and dehydrate directly on the shelf for about 10 hours longer, or until just dry.
  • To make the Caramel Sauce: Drain the cashews, pat them dry, and then measure them. You should have 1/4 cup; discard any excess. In a high-speed blender, combine the cashews, Cashew Milk, honey, Date Paste, and maple syrup and process until smooth. Strain the purée through a fine-mesh sieve. Set aside 4 tablespoons for the tarts; reserve the remainder for another use.
  • Spoon 1 tablespoon of the Mexican Chocolate Sauce in a circle on each plate. Put a tart shell on top of the sauce. Spread 2 tablespoons of the Chocolate Fudge-Almond on the tart shell. Arrange 7 banana slices on top. Drizzle 1 tablespoon Caramel Sauce over the bananas and on the plate. Sprinkle with the Honey Walnuts.

BANANA CHOCOLATE HAZELNUT TART



Banana Chocolate Hazelnut Tart image

The filling in this tart is cakey, similar to a frangipane, but made with hazelnuts and flavoured with mashed banana. The recipe is based on a tartlet from Ottolenghi's bakery in London.

Provided by Izy Hossack

Categories     Tarts

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 14

1/2 cup unsalted butter, cold
1 1/2 cups all-purpose flour
1 pinch salt
2 -4 tablespoons cold water
2/3 cup hazelnuts, plus a few for decoration
1 cup granulated sugar
2/3 cup unsalted butter, softened
4 large egg whites
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mashed ripe banana
1 tablespoon lemon juice
3 ounces semi-sweet chocolate chips

Steps:

  • Make the pastry:.
  • In a food processor, combine the cold butter, flour and salt. Pulse together until you get a fine crumb with a few pea-sized lumps of butter. Drizzle in 2 tbsp of the cold water and pulse again. Pinch some of the mixture between your fingertips, if it holds together it's done. If it doesn't drizzle in another tablespoon or two of water and pulse again.
  • Tip out onto a piece of plastic wrap, press together into a ball and press down into a disk. Wrap in the plastic wrap and chill for 1 hour.
  • Make the filling:.
  • Meanwhile wipe out the food processor. Place the 2/3 cup of hazelnuts into the food processor with half of the sugar and blend until very fine in texture. Add the butter and blend again until smooth. Add the egg whites, flour, baking powder and salt. Blend again until smooth.
  • Mix the mashed banana with the sugar and lemon juice in a small bowl. Set aside.
  • Blind bake the pastry:.
  • Preheat the oven to 350oF.
  • Roll the chilled pastry out between two pieces of baking paper to just slightly larger than an 8-inch tart tin. Peel off the top layer of baking paper, flip the pastry into the tin and remove the other layer of baking paper. Gently press the pastry down into the tin and cut off any excess around the edges.
  • Crumple up one of the pieces of baking paper you were using, un crumple it and lay it into the lined tart tin. Fill with baking beans and bake for 10 minutes with the baking paper inside. Lift out the baking paper and baking beans and cook the pastry for a further 5 minutes.
  • Fill and bake:.
  • Remove the tart tin from the oven, spread with the mashed banana then cover with the hazelnut mixture you made earlier and top with chocolate chips and the extra hazelnuts. Bake for 25-30 minutes until golden and a toothpick inserted into the centre of the tart comes out clean. Let cool for 10 minutes before slicing and serving.

Nutrition Facts : Calories 596.6, Fat 37.3, SaturatedFat 19.5, Cholesterol 71.2, Sodium 136.8, Carbohydrate 62, Fiber 2.9, Sugar 32.7, Protein 7.8

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