Double Chocolate and Banana Tart

5.18.2012

This month I´m happy with the choice of recipes. A bit of everything.
After the fougasse last Friday, which I personally loved, today we are posting a chocolate and banana tart for our French Fridays with Dorie group. The recipe is from Around My French Table.
I had arranged to meet friends at their house, so I decided to take these tarts as a gift to them. Where they happy to see me!
It starts with a chocolate shortbread dough that was easy to make in a food processor (where I make all of my doughs) and is probably my favorite tasting one ever. I regularly try cocoa crusts and I´ve found a few good ones. But I still search for more. This was pliable and easy to work with; once baked it was extremely crumbly and tender to manipulate easily.
I realized that as I set to take the pictures, so I ended up taking the dessert in the pans and we ended up, spoons in hand, eating directly from the molds. Six adults, shamelessly fighting for an extra piece of banana…Isn´t it great to do that? Almost as if you were cheating on your parents and not getting caught. It probably goes against every table manner advice they gave me.
I made both tarts, the nutella and the chocolate one. It was a no brainer really, simply add nutella before the ganache… so easy it was ridiculous not to try it. But it didn´t add all that I expected to the final tart.
The layer of caramelized bananas is what really caught my attention, the reason why I would´ve made the tart anyway on my own. The chocolate ganache is a traditional one with added butter. But so creamy and almost custard-like. I used Callebaut 70% as I usually do when I want a dark chocolate flavor. This tart was perfect for that.  
So we have the chocolate crust, then a layer of caramelized bananas or nutella (or both maybe?), then chocolate ganache and a final layer of beautifully arranged sliced bananas. Well, about that layer of fruit, I´m a rustic baker and proud of it.
I made individual tarts and then mini individual tarts with hazelnuts on top. The recipe specifies that it doesn´t keep well and I didn´t want mushy grey banana chocolate tarts the next day. The tiny ones are great, they´re just a bite and then you can almost pretend you didn´t…
 
Now, I want to try it with the strawberries that are still available, before they dissapear into the cold winter here.
I caramelized double the amount of bananas that it called for, since I wanted more bananas inside and less outside the tart. Loved it that way. Otherwise it would´ve been too much chocolate.
This is almost a basic tart. The combination of fruits and nuts that go with chocolate is extensive.
I ate it just hours after baking it and it was superb with the extra crispy crust, creamy chocolate and fresh bananas.

22 comments:

  1. I agree this shortbread crusts was superb.

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  2. Lovely color contrast between the dark chocolate and brilliant yellow banana slices. Very appealing presentation!

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    1. Thanks so much. It still had a pretty good color the next day, much to my surprise!

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  3. I love the little tarts! I was so tempted to do the nutella version!

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    1. I did it, but I found the banana combination much better...

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  4. You know how to make yourself welcome! The tartlets were a great idea.

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  5. Paula, both your versions look utterly delicious - absolutely stunning photos - I love the way the shiny ganache looks, the plate, the small tart pans...everything! What a delightful post - I am glad that all your guests enjoyed them so much. Have a wonderful weekend!

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  6. Your first photo captures this tart beautifully! So decadent looking! Beautiful tarts…glad your friends enjoyed them…but then what’s not to love! Have a great weekend!

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  7. Oh, Paula!! Can you PLEASE bring a slice to my office today?? I think I am in LOVE (need)! I really can't wait to try this at home. David

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    1. You should try this by all means. The caramelized bananas go SO well with the chocolate! I´m glad you liked it so much

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    2. Your posts are such great inspirations for me! I love that you try all sorts of dishes that are new to me - and great flavor combinations, too.

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  8. I have this image of everyone standing around scarfing these up out of the tins :-) That's awesome.
    Great job & have a lovely weekend.

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  9. Yours looks delicious! I wanna try it with strawberries too.

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  10. Paula, I really liked the look of the individual tarts. I would enjoy just digging into that delicious looking morsel while it was still living in it's individual home. And, think of the six extra dessert plates that you didn't have to wash. That's using your head. Thank you for trying the nutella. I didn't want the extra calories and glucose-high so I didn't include that layer but I would have liked your double-trouble-layer of bananas.......There was something about my caramelized banana layer that didn't work. The hazelnuts cut the richness, I think, and I definitely will add them when I try this, with another fruit, again this summer.

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  11. This looks gorgeous and bonus! I have Dorie's book, but haven't cooked from it yet. Now I know where to begin. :)

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    1. I´m sure you won´t be dissapointed!

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  12. How very gorgeous and delicious. Tricia and I made the different versions, I went with the nutella and she with the banana.
    Both were fantastic. Lovely photos, glad your friends enjoyed it.

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  13. You were so right to double the bananas in the caramelized layer, Paula. I thought that was the best part and wish I'd done the same. I liked the cocoa crust, though, to be honest, thought it was too much chocolate for one dessert. I think I'd prefer the plain crust with the ganauche. Your friends were lucky to have such a delicious treat.

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  14. Oh, individual tarts were a great idea...as was doing minis with just hazelnuts. I love how you all just ate out of the tart pan...such fun with friends!

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