Where did the week go? It’s suddenly Friday morning and I haven’t written a word about this week’s French Fridays with Dorie recipe, Double Chocolate and Banana Tart. Luckily though, I already made the tart last weekend, otherwise this would be short post indeed.
Quite a few of my fellow Doristas were really looking forward to this one. I, strangely, was not. No idea why, but chocolate and banana has never been a particularly winning combination for me. Now chocolate and raspberry, or chocolate and strawberry, or chocolate and coffee… yum! But somehow chocolate and banana has never topped my list. However, Dorie has an absolutely gorgeous photo of this tarte in her book, which makes it impossibly not to be at least mildly curious about this recipe, which is chocolate crust filled with caramelized bananas, chocolate ganache and then topped with fresh bananas. Doesn’t sound at all bad does it?
A quick read through the recipe reveals it to be one of those hurry up and wait recipes. First you need to make the tart dough, and then let it chill… then you need to bake the tart crust, and then let it cool… and then (if like me you decide to take Dorie up on her Bonne Idee to use nutella) you need to spread nutella over the tart crust, and then let it chill… then you need to make then caramelized bananas, and let them cool… and then fill the tart with chocolate ganache, and then let it chill…(phew, we’re almost done I promise)… and then top the tart with fresh cut bananas, brush with apricot glaze, and allow glaze to cool… and FINALLY you get to eat the darn thing!
To be honest, I didn’t let the glaze cool. By then I had had quite enough of waiting around for this recipe to be done and, more importantly, our guests had arrived, so we just dug in.
The verdict? Everyone who was not involved in the preparation of this tart thought that it was delicious! Chocolaty, rich, decadent, and delicious. Those of us who were subjected to all that waiting thought that this one was very tasty, but possibly a bit too high maintenance for regular consumption. Let’s just say that it would have to be a mighty special occasion for me to be willing to pull this recipe out again.