Orange Cake
Chocolate Banana Tart
2015-04-07 00:09:57
Serves 6
Nutrition Facts
Serving Size
550g
Servings
6
Amount Per Serving
Calories 1981
Calories from Fat 1017
% Daily Value *
Total Fat 115g
176%
Saturated Fat 48g
238%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 46g
Cholesterol 92mg
31%
Sodium 1219mg
51%
Total Carbohydrates 219g
73%
Dietary Fiber 13g
53%
Sugars 53g
Protein 22g
Vitamin A
23%
Vitamin C
24%
Calcium
12%
Iron
61%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- For the Caramelized Bananas
- 1 ripe but firm banana
- Fresh lemon juice
- 1 1/2 tablespoons unsalted butter
- 3 1/2 tablespoons sugar
- For the Bittersweet Ganache
- 1/2 lb. bittersweet chocolate, very finely chopped
- 1 cup plus 2 tablespoons heavy cream
- 4 tablespoons unsalted butter, cut into 4 pieces, at room temperature
- 1 9 -to 91/2-inch tart shell made with chocolate Shortbread Dough, fully baked and cooled
- For the Banana Topping
- 1/2 cup apricot jam, strained
- 2 -3 ripe but firm bananas
- Fresh lemon juice
Instructions
- To Make the Caramelized Bananas: Cut banana into 1/8-inch-thick slices, cutting on the bias. Toss slices with lemon juice to keep from blackening.
- In a large skillet melt butter. When butter starts to bubble, add the bananas, turning them so that they're coated with butter. Sprinkle with sugar and cook over high heat, turning , until they're golden and caramel-coated on both sides. Transfer the bananas to a parchment-lined plate and pat them gently on both sides with paper towels to remove excess butter. Cool to room temperature.
- To Make the Bittersweet Ganache: Put the chocolate in a heatproof bowl. Bring the cream to a boil in a small saucepan, then pour over the chocolate. Gently stir the chocolate and cream together. Stir gently, and when the ganache is smooth and shiny, stir in the butter, piece by piece.
- Arrange the caramelized bananas in an even layer over bottom of the crust, then pour the ganache. Rotate pan from side to side to even out the ganache. Refrigerate ganache, 30 to 60 minutes to set.
- To Make the Topping: Bring apricot jam to a boil in a small saucepan.
- Peel the bananas and cut them on the bias into slices that are a scant 1/4-inch thick. Toss them lightly with just the slightest amount of lemon juice. Arrange the banana slices in concentric circles over the top of the tart - start at outer edge and slightly overlap the slices in a circle, then continue building concentric circles, having each circle slightly overlap its neighbor. Brush the bananas with a thin coating of the hot jam, glazing them evenly. Allow the glaze to cool and set.
- When ready to serve, remove the sides of the pan and slide the tart off the bottom of the pan, and slice.
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