Banana Chocolate Tart Food

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CHOCOLATE-BANANA TARTS



Chocolate-Banana Tarts image

Provided by Lesley Porcelli

Categories     Milk/Cream     Mixer     Chocolate     Dairy     Egg     Fruit     Dessert     Freeze/Chill     Banana     Vanilla     Healthy     Self     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Crust
4 tablespoons butter, softened
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
3/4 cup all-purpose flour, plus extra for rolling crust
4 fluted 3-inch tart pans
4 tablespoons uncooked rice or dried beans
Filling
3 tablespoon heavy cream
1 teaspoon vanilla extract
1/2 teaspoon granulated sugar
1 medium banana, halved crosswise
3 tablespoon chocolate chips, melted
2 teaspoon packed brown sugar

Steps:

  • Crust:
  • Combine butter, sugar and salt in a bowl. Beat in egg, then flour, 1/4 cup at a time, until you get a shaggy dough (it holds together loosely, but it's not smooth or elastic). Dust a surface with flour, transfer dough to surface and, with lightly floured fingers, knead once or twice until a sticky dough forms. Wrap in plastic wrap; refrigerate at least 40 minutes. Divide dough in half; reserve half for Raspberry Marzipan Tarts or freeze, well-wrapped, for another use. Heat oven to 350°F. Divide remaining dough into 4 pieces and, with lightly floured fingertips, press 1 piece into each of 4 fluted 3-inch tart pans, working dough up the sides evenly. (If dough tears on the bottom, smooth dough over hole to close it up.) Prick pastry along bottom with a fork several times. Gently press a small square of foil into each pastry shell (do not press down hard) and top each with 1 tablespoon uncooked rice or dried beans (to prevent pastry from puffing up). Place on a baking sheet; bake 10 minutes. Remove foil and rice from pastry shells; discard. Return crust to oven. Cook until golden, about 9 minutes more. Cool completely.
  • Filling:
  • Beat cream with vanilla and granulated sugar until stiff. Beat in half of banana, mashed well, then fold in chocolate. Divide filling among crusts; refrigerate 1 hour. Scatter brown sugar evenly on the bottom of a small nonstick pan, then slice remaining banana half into pan. Heat on low. When banana slices start to sizzle, stir to coat with sugar. When banana slices become translucent around edges, flip them over. Cook until slices are browned and caramelized on both sides. Top each tart with 3 banana slices and serve.

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.

CHOCOLATE BANANA TART



Chocolate Banana Tart image

Chocolate and bananas!One of my favorite combinations!This makes a very attractive dessert! Cook time includes chilling time.

Provided by Divinemom5

Categories     Dessert

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup pecan halves
2 tablespoons flour
2 tablespoons brown sugar
1 tablespoon butter, softened
1/2 cup heavy cream
1 tablespoon maple syrup
6 ounces semi-sweet chocolate chips
2 medium bananas, peeled and sliced
pecan halves (to garnish)

Steps:

  • Preheat oven to 375.
  • Grind pecan halves,flour and brown sugar in food processor until fine,Add butter and pulse for 5 seconds.
  • Press into 10 inch tart pan with removable bottom.
  • Bake 8 minutes.
  • Remove from oven and allow to cool.
  • Combine cream and maple syrup in small saucepan.
  • Bring to boil over medium heat.
  • Remove from heat and add chocolate,stir until mixture is smooth and chocolate is melted.
  • Line bananas in bottom of cool tart shell,pour chocolate mixture over bananas.
  • Arrange pecan halves around edge of tart.
  • Refrigerate until chilled,about 2 hours.
  • Serve cold.

Nutrition Facts : Calories 405.7, Fat 29.8, SaturatedFat 11.9, Cholesterol 32.3, Sodium 26.8, Carbohydrate 38.4, Fiber 4.3, Sugar 27.4, Protein 3.8

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 CARAMEL TART



Banana Caramel Tart image

I made a this tart for Father's Day 2 years ago and it was a humungous hit! Deliciously different. Based on a recipe from the Union Square Cafe Cookbook.

Provided by evelynathens

Categories     Tarts

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 cup butter, at room temperature
1/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
3 large bananas, thinly sliced
1 tablespoon butter, melted
1 tablespoon sugar
1 cup macadamia nuts, lightly toasted
1 cup heavy whipping cream
1 cup sugar
1 tablespoon freshly squeezed lemon juice
1/4 cup butter
vanilla ice cream or coconut ice cream, to serve on the side

Steps:

  • Preheat oven to 450F.
  • For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
  • Beat in yolk, vanilla, and salt.
  • Add flour and beat until moist clumps form.
  • Press dough into bottom of 9 inch tart pan with removable bottom.
  • Pierce with fork and refrigerate for 1 hour.
  • Bake crust until golden (about 15 minutes).
  • Cool.
  • For the Banana Topping: Reduce oven temperature to 375F.
  • Overlap banana slices on crust, covering completely.
  • Brush melted butter over banana slices and sprinkle with sugar.
  • Bake until just warmed through (4 minutes).
  • Drizzle with some caramel sauce (recipe follows).
  • Sprinkle with macadamia nuts.
  • Serve with ice cream and pass extra caramel sauce around.
  • For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
  • Keep warm.
  • In a heavy saucepan, combine the sugar and lemon juice until well mixed.
  • Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
  • Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
  • While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
  • Stirring constantly, slowly pour in the warm cream.
  • Bring to a boil, continuing to stir constantly.
  • Cook until slightly thickened, about 3-4 minutes.
  • Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
  • Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.

Nutrition Facts : Calories 835.1, Fat 57.7, SaturatedFat 28, Cholesterol 155.4, Sodium 292.7, Carbohydrate 79.8, Fiber 4.3, Sugar 53.4, Protein 6.2

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