Banana and Chocolate Tart

Crostata di Banane al Cioccolatto


Vanilla Custard
3 bananas, peeled and sliced
4 ounces chopped milk chocolate
4 ounces chopped white chocolate
1/4 cup rum or crème de cacao (optional)
1 cup apple jelly

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Preheat oven 375 degrees.
Make pastry and roll out on a lightly floured surface into a 12-inch circle. Place into an 11-inch tart pan with a removable bottom and trim off the excess. Prick the pie pastry with a fork. Line the inside of the pastry shell with foil and fill with dry beans and bake in the oven for 15 to 18 minutes, until edges are golden brown. Remove the foil and beans and cook the shell for 5 more minutes. Take it out of the oven and let cool.
Make the Vanilla Custard. Once the custard cools fold in the pieces of chocolate and the optional liqueur. Pour the custard into the pastry shell and spread smooth. Carefully arrange the banana slices in concentric circles on top of the custard until the custard is covered. Heat the apple jelly in a non-stick saucepan and when it is warm and soft, using a pastry brush spread the jelly on top of the tart and all the way around the edges of the pastry. Refrigerate at least an hour before serving.
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