Yield: Yields one 9-1/2- to 11-inch tart, plus enough dough for a second tart
Yes, you can even make fresh fruit tarts in deepest winter. A cocoa crust, chocolate-cream filling and shards of dark chocolate play off the bananas’ creamy sweetness. For best results, chill the filled tart before topping it with the bananas; otherwise, the filling may be too soft to hold the fruit up well.
You can make four 4-1/2-inch tarts (shown here) from one batch of filling and one dough disk. Reduce the baking time for the crusts, and fill the crusts two-thirds full.
This recipe makes enough dough for two tart crusts; use one now and freeze the other for a delicious tart in your future.
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