|TRIPLE CHOCOLATE AND BANANA TART|
|THE CRUST HAS BEEN BAKED|
|AND SEALED WITH GANACHE|
Trading work hours for baking and chocolate eating hours was a great idea. I spent the afternoon baking two different banana chocolate tarts/pies...one for FFwD, and one for Baked Sunday Mornings. I was happy to do my office work at night while on a sugar and chocolate high. With all my energy, I’m sure my work quality was A+.
And, it was also fun to compare these two desserts. I cheated on the Baked Explorations’ Peanut Butter and Banana Cream Pie, also giving it a chocolate crust and I added a drizzle of chocolate over the top...it had to be chocolate, of course. Both were really great crowd pleasing desserts. For this post I will feature Dorie’s Double Chocolate and Banana Tart and on Sunday morning I’ll write about the “Baked” pie.
Dorie’s chocolate crust is perfect. It mixed easily and after being refrigerated it rolled out nicely between two pieces of plastic wrap...no mess. It did crack just a little while baking and I wanted to seal those cracks before adding the caramely bananas to the tart bottom...so I sealed the tart crust with ganache and put it in the freezer for 10 minutes. It sealed perfectly...And more chocolate just makes it more better.
|LEMONED BANANA SLICES IN THE CARAMEL LINE THE TART BOTTOM|
|BECAUSE I THOUGHT THE CARAMEL WAS JUST A BIT BITTER--I BAMMED IT WITH CONFECTIONERS' SUGAR BEFORE ADDING THE GANACHE|
|I COULD EAT A GANACHE TART PLAIN! ALL BY MYSELF!|
|AT FROLICKING NIGHT OWL'S HOUSE THIS TART SLIPPED RIGHT OUT OF THE BAKING PAN & ONTO THE PLATTER--PERFECTLY|
|SORRY ABOUT THE BAD PHOTO, BUT THIS IS OUTSIDE IN THE DARK...CAN YOU SEE ALL THE WONDERFUL LAYERS IN THIS FABULOUS TART|
|I KNOW, THIS IS A REALLY BAD PHOTO, BUT THIS IS MY SLICE AND IT IS A SLICE OF DELICIOUSNESS|