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Black And White Chocolate-Banana Tart

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Ingredients
  Butter/Margarine 1⁄4 Pound, cold and cut into 8 pieces (1 Stick)
  Sugar 2 Tablespoon
  Egg 1 Large
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Semi-sweet chocolate 4 Ounce, cut into small pieces
  Heavy cream 1 Tablespoon
  White creme de cacao 1 Tablespoon
  White chocolate bar/6 ounces white chocolate chips 7 Ounce, cut into small pieces (Two 3 1/2 Ounce Bars)
  Heavy cream 14 Tablespoon, divided (2 Tablespoons Plus 3/4 Cup)
  White creme de cacao 3 Tablespoon
  Light sour cream 1⁄2 Cup (8 tbs)
Directions

To Make Pastry: Place butter and sugar in food processor with metal blade or bowl with electric mixer and pulse or mix until mixture holds together.
Add egg and pulse 5 or 6 times or mix to blend.
Add flour and salt all at once and pulse several more times or mix until moistened.
Scrape down sides and pulse or mix until a cookielike dough is formed.
If using food processor, remove metal blade, place a large plastic bag over top of workbowl, invert bowl, and turn dough into bag.
Shape pastry in bag into a ball and flatten into a disk.
If using mixer, remove dough and shape into a disk.
If dough is too sticky to work with, refrigerate until it firms up.
With your hands, press into the bottom and up the sides of an 11-inch tart pan with a removable bottom.
Trim edges even with top of pan.
Prick bottom and sides of dough with a fork.
Refrigerate for at least 30 minutes to keep pastry from shrinking when baked.
Place oven rack in bottom third of oven and preheat to 375°F.
Place tart on baking sheet and bake for 15 to 18 minutes, or until shell is lightly golden and pulls away from the sides.
After 5 minutes, it may be necessary to reprick with a fork any areas that have puffed up.
Remove to a rack and cool completely.
(Baked crust may be covered with foil and held at room temperature overnight or frozen up to 1 month.) To Make Truffle Filling: Up to 6 hours before serving, place chocolate, cream, and creme de cacao in a small microwavesafe bowl.
Microwave, uncovered, at 60% power for 60 to 90 seconds, or until chocolate is melted.
Stir until smooth.
Or melt on stove in top of double boiler.
Spread into bottom of baked pastry shell.
To Make Mousse: Place white chocolate, 2 tablespoons heavy cream, and creme de cacao in medium microwavesafe bowl.
Microwave on 60% power for 70 to 90 seconds, or until chocolate is melted.
Stir until smooth.
Or melt on stove in top of double boiler.
Cool to room temperature.
In small mixing bowl with electric mixer, beat 3/4 cup heavy cream until soft peaks form.
Add sour cream and continue beating on high speed until stiff peaks form.
Fold in cooled chocolate-cream mixture.
To Assemble: Slice bananas on a diagonal and arrange over dark chocolate in pastry shell, covering it completely.
Spoon mousse over bananas, spreading top smoothly.
Sprinkle with chocolate shavings, if using.
Cover with plastic wrap and refrigerate until serving or up to 6 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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