French Fridays with Dorie – Double Chocolate and Banana Tart
May 18, 2012 in ffwd
Wanna know something about family? Sure you do.
We go through a lot of bananas each week. I’m talking 5 or 6 bananas a day. And that’s when my husband is gone! They are just so versatile – pancakes, muffins, smoothies, waffles, bread, anything and everything you could possibly bake up is better with bananas!
So of course I was pretty excited about this week’s French Fridays with Dorie recipe: Double Chocolate and Banana Tart.
Don’t get confused though, it’s double chocolate and double banana. The crust is a chocolate shortbread crust, topped with caramelized bananas that are then covered in chocolate ganache, and finally it’s finished with raw banana slices.
(The caramelized banana slices looked like little scallops!)
I thought this recipe was simple, so impressive, and delicious! I didn’t love the raw bananas on top – for some reason, the contrast between the super rich chocolate and the raw bananas just didn’t do it for me – but those were easily picked off. I really really really loved the caramelized bananas. It gave just a little crunch to the tart.
I halved the crust recipe, got 2 small tarts (maybe 5 or 6 inches?) and then dropped a tart shell in the sink. So I quartered the rest of the recipe and it was perfect for my one tart. HOWEVER, one tart was not enough for this lady and I wish I had another one right now.
(The members of French Fridays with Dorie don’t share Dorie’s recipes because we want to encourage you to check out Around My French Table.)
One year ago: Caramel Pecan Monkey Bread
Two years ago: Gummy Candy
Four years ago: Strawberry Scones
Hey how do I get the French dori recipes?
You can probably find most by googling but if you can’t find them, you should check out Dorie’s Around My French Table – it really is a great book. :)
I was not overwhelmed by the top bananas because I didn’t have enough caramelized bananas inside. The recipe only called for 1. I should have put more.
Mmm, looks de-lish! Love banana–and chocolate and Dorie. ;)
Chocolate is about the only thing that I like to have bananas with (otherwise I just eat them plain), so this is right up my alley. Plus, I have a copy of the cookbook already! Score!
That’s a lot of bananas! We maybe go through a bundle (or whatever they’re called?) a week. I guess bananas to you are like potatoes to me ha ;) Love the idea of this tart.
Your lone tart looks delicious!
Your small tart looks wonderful – I love different sized tart pans and since I had some dough left over (I doubled the recipe so that I could freeze some dough), I decided to pull out a small tart pan, I baked it along with the other, bigger one and when I unmolded it, it just broke in half…so your blog post made me smile! Have a wonderful weekend!
These are gorgeous little tarts, Amanda! Love the banana bottoms and the fresh ones on top! Great flavor combo, too. Have a happy weekend!
Adorable! I kinda wish I had added the caramelized bananas but loved this anyway!
That is one heckuvalotta bananas.
The caramelized ones were the best part – there definitely needed to be more of those!
Lovely job
Love your pretty little tart…such a lovely treat! Your caramelized bananas look scrumptious!
Your caramelized bananas look AMAZING.
Thanks, Amanda! I think your tart look great, too. I wish I had thought to make mini ones – next time! I did like the caramelized bananas, too.
Your tart looks fantastic! We LOVED the caramelized banana, but happy we left off the others
Wow, your photos are great. I agree with your take on the bananas…not quite elegant enough for a rich ganache, a perfect chocolate shortbread crust, etc…they are too ordinary and common…we go through lots of bananas here too. But they were very pretty. I’m thinking about next time and have lots of ideas that don’t include bananas.
Agree, a large tart is overwhelming in richness – I thought about making two-bite size tartlets, without the top bananas, and those would have been perfect. Yours look perfect!
Very cute tart. I like that you can see the layer of caramelized bananas. They all but disappeared in the large tart.
What gorgeous caramelized bananas- mine turned to mush- you definitely have the knack! precious little tarts you created!
Yeah, Amanda, I love knowing that your family is eating a bunch of bananas a day. A lack of Potassium will never be a problem. My caramelized bananas for the bottom layer did not look like fat juicy scallops. They looked like scrawny unnamed somethings. Although my tart was delicious and yours certainly looked delicious, I would go heavier on the hidden layer of the bananas and lighter on the topping. That’s a plan. Nice Post.
That last shot? I died.
These look awesome, especially those carmized bananas!
I love the way your caramelized bananas came out. Mine was total mush, though I loved the way it tasted. I’m thinking way more caramelized bananas and maybe no raw ones on top. Nice tart!
Oh, I’m sorry about your crust mishap! But glad you were able to make one little beauty!!
Your tarts look beautiful and you were one of the smart ones who sliced your bananas a little thicker for the base ! Nice photos.
I love your mini! This recipe sounds insanely delicious, especially those caramelized bananas. We rarely have bananas on hand so I’ll have to remember to pick up a few up soon for this.
I really liked the caramelized bananas the best, too. Wonder how they would be as the top layer?
yeah i think i would skip the banana on top. maybe add a carmel sauce tho.