The selection for this week, double chocolate and banana tart,
was excellent. I enjoyed using Dorie's "Bonne Idee" to make the
chocolate Nutella tart, and I was very pleased with the results.
The chocolate shortbread dough came together so easy and I pressed it into
the pan before freezing for 30 minutes. When it was time to bake the crust
it was not necessary to use foil or weights. The crust turned out perfect.
I am going to try that with regular tart crust to see if it works as well.
After it cooled I covered the crust with nutella and chilled for an hour.
I have never made a ganache before and was quite surprised
that is was so simple to prepare.
Because of the size and shape of the tart pan I had some ganache
left so I dipped some sliced fresh pineapple for a treat. A little messy
to work with, but so delicious. After the ganache had set on the tart I
sprinkled some chopped hazelnut all over, and finally the banana slices.
Since the pan was square I made 4 rows rather than a circle.
It was not as pretty, but at this point I could not correct the design
for fear of ruining the ganache.
This was a fantastic dessert that I hope to use time and time again.
I was also very surprised at how easy the delicious and gorgeous
the ganache was to prepare. The bananas ? Not so much.
I underestimated the amount of time it would take for all the "handling"
of the sliced bananas. Individual slices that get coated in lemon juice ended
up taking much longer than I originally anticipated and not far into it
I wondered why I just didn't use strawberries instead.
This train of thought actually started when I was flipping the individual
slices that were sauteing in butter, attempting to get them all uniformly
colored and not scratch my favorite non stick pan.
The end result of this recipe was delightful to look at, decadent to taste
and my guys just loved it. This will not be the last we see of this one
and I look forward to revisiting this with the Nutella and chopped hazelnuts.
And don't get me started on how much I love this chocolate pastry
dough. This was the second tart I have prepared with it and it's one
of my favorite recipes in the entire book.
Happy French Friday ~