Double Chocolate and Banana Tart
From around my french table.
For the Caramelized Bananas
1 ripe but firm banana
fresh lemon juice
1 1/2 Tb butter
3 1/2 Tb sugar
For Bittersweet Ganache
1/2 pound bittersweet chocolate, very finely chopped
1 C plus 2 Tb heavy cream
4 Tb butter cut into 4 pieces at room temperature
1 9 - 9 1/2" tart shell made with Chocolate Shortbread Dough fully baked and cooled
For the Banana Topping
1/2 C apricot jam, strained
2-3 ripe but firm bananas
fresh lemon juice
For Caramelized Bananas
Slice into 1/8" thick slices and toss with lemon juice
Large non-stick skillet over high and toss in putter. Once melted and bubbly, add bananas, turning to coat with butter. Sprinkle sugar over bananas and cook, turning, until golden and caramel-coated on both sides.
Transfer to parchment lined plate and pat gently to remove excess butter. Cool to room temperature.
(This can be done a few hours ahead of time and kept at room temperature.)
Put chocolate in heatproof bowl. Bring cream to boil in a small pan, then pour over the chocolate. Let sit for 30 seconds or so, then stir together with a whisk or spatula, in many small circles in the center, working your way out to larger circles.
Stir gently and once smooth and shiny, stir in butter, piece by piece.
(Can be refrigerated for up to 2 days or frozen for up to 2 months. Reheat gently in a microwave before proceeding.)
To Make the Topping
Bring apricot jam to boil in a small saucepan.
Peel bananas and cut on the bias into slices that are a scant 1/4". Toss lightly with just a tiny bit of lemon juice. Arrange slices in concentric circles over the top of the tart starting at the outer edge and slightly overlapping the sides in a circle. Brush bananas with a thin coating of hot jam, glazing evenly. Allow glaze to cool and set.