Banana Chocolate Tart Recipes

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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

CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

Provided by Ina Garten

Categories     dessert

Time 7h10m

Yield 8 servings

Number Of Ingredients 17

2 cups graham cracker crumbs (10 to 12 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk, scalded
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, diced
1 tablespoon coffee liqueur
1 teaspoon instant coffee powder
2 large bananas, sliced
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Milk chocolate, for garnish

Steps:

  • Preheat the oven to 350 degrees.
  • For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
  • Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
  • When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
  • Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.

NO-BAKE BANANA PUDDING TART



No-Bake Banana Pudding Tart image

I can't visit New York City without enjoying a big cup of banana pudding from Magnolia Bakery. This tart combines a no-cook custard with fresh bananas and vanilla wafers in a tender wafer crust, inspired by their pudding. Bits of chocolate and crunchy banana chips top this tart for a perfect blend of flavors and textures that slices and serves beautifully.

Provided by Dan Langan

Categories     dessert

Time 8h30m

Yield one 9-inch tart (10 to 12 servings)

Number Of Ingredients 14

Nonstick cooking spray
60 vanilla wafers, processed to crumbs
Pinch fine salt
5 tablespoons unsalted butter, melted
1 1/4 cups heavy cream, cold
8 ounces mascarpone cheese, cold
3 tablespoons light brown sugar
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract
2/3 cup sweetened condensed milk
2 ripe medium bananas, sliced
45 vanilla wafers
2 tablespoons mini chocolate chips
1/4 cup dried banana chips

Steps:

  • For the crust: Grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Combine all the crust ingredients in a food processor and pulse together until the crumbs are moistened (or mix in a medium bowl with a rubber spatula); press evenly into the bottom and up the sides of the prepared pan. Use a measuring cup or flat-bottom glass to really pack the crumbs in place. Set aside while you mix the filling.
  • For the filling: Whip the cream in the bowl of a stand mixer fitted with the whisk attachment at medium speed until medium peaks form, about 1 minute. Transfer to a medium bowl and refrigerate.
  • In the same mixer bowl, beat the mascarpone until smooth. Add the brown sugar, salt, and vanilla and whip till smooth. Beat in the condensed milk. Fold the whipped cream into the mascarpone mixture in three batches. Stop when just a few streaks of whipped cream remain.
  • Spread one-third of the pudding into the crust. Top with half each of the sliced bananas and wafers, creating a uniform layer and pressing lightly into the pudding. Add another one-third of the pudding. Top with the remaining sliced bananas and wafers and 1 tablespoon of the chocolate chips. Top with the remaining pudding and smooth to the edges. Create a decorative swirl on top of the pudding, if desired-just make sure the bananas are covered to prevent them from turning brown. Cover with an inverted plate and refrigerate overnight.
  • To serve, unmold the tart from the springform and place on a serving tray. Top with the remaining 1 tablespoon chocolate chips and the banana chips. Refrigerate any leftovers for up to 2 days.

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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