- 12 whole graham crackers to yield 1 1/2 cups crumbs
- 1/3 cup sugar
- Pinch of salt
- 5 tablespoons unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 1 cup (1/2 pint) cold heavy cream
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons dark rum
- 1/4 cup apricot preserves
- 6 medium sized, ripe but still firm (a dash of green at the tips) bananas, cut into 1/4″ thick slices
- Preheat the oven to 350º. Place the graham crackers, the 1/2 cup sugar, and salt in a food processor and process until finely ground; add the melted butter and pulse a few time until evenly moistened. Press into the sides and bottom of a 9-by-1 1/2-inch metal tart pan with removable bottom. Bake on the center rack until firm, 14 minutes.
- Remove from the oven and immediately sprinkle with the chocolate chips. Let stand 5 minutes to melt, then spread evenly over the bottom of the crust with a thin metal spatula.
- Meanwhile, whip the cream with the sugar and rum until soft peaks and refrigerate.
- In a medium bowl, whisk the apricot preserves until liquidy. Use a rubber spatula to gently fold in the sliced bananas and lightly coat all of the fruit. Pile the bananas into the crust, then spread the whipped cream all over the top to cover the bananas completely. Refrigerate until serving and eat the same day it is made. Makes one 9-inch tart, serving 6 to 8.
Recipe and text copyright Beth Hensperger 2015
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.