This dessert falls into my favorite category… the “looks complicated, but is really easy to make” category. In just a few minutes time, you can prepare a decadent tart that looks elegant enough to serve at the end of a fancy dinner. Frozen Chocolate Banana Tart is quite rich, and will serve a few more people than a similarly sized fruit pie. A modest wedge of this tart, perhaps garnished with fresh whipped cream and served with coffee, will make a perfect finish for an evening with company. If you prefer to enjoy this Frozen Chocolate Banana Tart in your PJs on a Tuesday night, I won’t judge!
Ingredients (Serves 12)
1 roll-out pie crust (or made from scratch if you prefer)
1/2 pound dark chocolate
1/3 cup half-and-half
2 tablespoons rum cream
2 ripe bananas (the yellow peels should have dark spots!)
Step 1) Roll out your pie crust and use it to line a tart pan. Trim crust even with the rim of the tart pan, and poke a few holes in the pie crust with a fork (this helps to prevent air bubbles). Bake the pie crust according to the package directions, until the pie crust is light golden brown. I baked my pie crust in a 400 degree oven for about 15 minutes. Allow your baked pie crust to cool completely.
Step 2) Combine chocolate, half-and-half, and rum cream in a saucepan. Melt together over LOW heat, stirring constantly. This will only take a few minutes… be patient, and keep the heat LOW! Burned chocolate is gross.
Step 3) When chocolate is completely melted, remove saucepan from heat. Allow to cool until close to room temperature. Mixture will thicken a little, but shouldn’t solidify.
Step 5) Slice bananas into 1/4 inch slices. Cover the chocolate on the bottom of the baked tart shell evenly with 1-2 layers of banana slices.
Step 6) Carefully pour the chocolate mixture over the banana slices. Spread chocolate so that the banana slices are completely covered; the back of a large spoon works well for this.
Step 7) Freeze the chocolate banana tart for at least two hours or overnight. Slice and serve!