Banana Chocolate Tart
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/8 teaspoon salt
- 1 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1/4 cup apricot preserves
- Carbohydrate 47 g(16%)
- Cholesterol 60 mg(20%)
- Fat 23 g(35%)
- Fiber 3 g(12%)
- Protein 2 g(5%)
- Saturated Fat 14 g(68%)
- Sodium 78 mg(3%)
- Calories 384
Preparation 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.
Preparation 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.
