I know very little people (if any) that don't like chocolate or bananas. The combination of both is even better, so when I ended up with an extra tart shell from my last Daring Bakers challenge, I knew exactly what to do with it. It's hard to go wrong with chocolate and bananas.
If you have already a tart shell frozen or if you are using a store-bought one, this dessert comes together in no time at all and can easily be made on any busy week night. If you are going to make the dough from scratch, than you'll have to add some extra time, but this dough is really easy to work with. For this recipe, I used an already blind-baked tart shell,
The idea here is to make a layer of chocolate on the bottom of the tart shell and top it with fresh bananas. A no-brainier, really. I also added some possible variations and additions to make this tart even more delicious.
Banana-Chocolate Tart Recipe:
makes one 9 inch round tart
You will need:
1 tart shell, homemade or store-bought , par baked and cooled (recipe for sweet short crust pastry as well as how to blind bake a tart shell, here)
4 oz of semi-sweet chocolate
1/4 cup of cream or half and half
3-4 ripe bananas, depending on their size
2 tablespoons of brown sugar
Preheat oven to 375 degrees.
Heat the cream just until bellow boiling point. Pour it over the chocolate and stir until you get a smooth consistency. Let it cool.
Peel the bananas and half them lengthwise. Squeeze the lemon juice over the bananas and add the sugar. Mix well.
Spread the chocolate sauce on the bottom of the tart shell and top it with the bananas, cut side up, forming a circular pattern.
Bake it until tart is golden brown and bananas are soft, about 30 minutes.
Serve warm by itself or alongside some vanilla ice cream.
Sprinkle the bananas with some chopped peanuts or walnuts half way trough baking.
Place a layer of shredded coconut between the chocolate and the bananas.
Use cinnamon-sugar instead of the brown sugar.