This little gem has been on my radar since I purchased Dorie Greenspan’s ‘Around My French Table’ cookbook last year. There is nothing overly difficult about this recipe, just a lot of steps involved. I made the chocolate tart shell a day ahead. This was a straight forward tart dough – almost sable cookie-like texture. Mix all the dry ingredients plus one egg yolk and you are done. I pressed the mixture into the tart pan with my fingers, froze it for 30 minutes before baking and was finished baking in under 30 minutes.
The next day I sliced and caramelized one banana then let the pieces come to room temperature. Once the pieces had cooled, I placed them in the bottom of the tart form and begin making the ganache; chocolate, cream, butter…all melted up and poured directly over the top of the banana pieces. I let the ganache set in the refrigerator for about 30 minutes. Three bananas were sliced up and tossed with just a little squeeze of lemon juice to stop them from turning brown. Once the spiral design was done, apricot jam was warmed up and brushed over the slices.
Results: Bananas – Chocolate…how could you go wrong with that? This dessert had a great fudge-like texture mixed in with the subtle banana taste. I was worried the chocolate shell would be overkill, but not at all. This recipe is a keeper! As long as you toss the banana slices with a little lemon and glaze them, the dish will hold up for a few hours. I recommend bringing the tart to room temperature before inhaling. Enjoy!