So, here's what I came up with this year for "The Donna," as we like to call her.
Banana Nutella Chocolate Cream Tart
Chocolate Tart Shell*
2 cups pastry cream OR
1 package 2.75 oz. pkg. vanilla pudding (not instant) made with whole milk and 1 vanilla bean (split in half—seeds scraped into mixture—add bean), chilled until ready to use
1 tablespoon dark rum
½ cup Nutella
1 cup whipped cream (the real deal…not Cool Whip, etc.)
1. Make pastry cream or pudding; chill until ready to use.
2. Make Chocolate Tart Shell; cool
3. Spread Nutella carefully, on the bottom of the cooled tart shell.
4. Fold whipped cream into pastry/pudding.
5. Slice bananas; add rum; toss to coat; add to pudding/whipped cream.
6. Spoon banana/cream mixture over Nutella.
Chill, covered, until ready to serve: (I'd assemble this right before serving)
7. If desired, (and I highly suggest it), follow my recipe for the "fostered" bananas in my October's posting for Rum Roasted Banana Bread (as much or as little as desired) and when ready to serve the tart, spoon the bananas in the Foster sauce over each serving. You'll thank me.
*Chocolate Tart Shell
1 ¼ cup all-purpose flour
2/3 cup sugar
Pinch of salt
8 tablespoons butter, chilled
2 tablespoons shortening
2-3 tablespoons ice water
In a food processor, combine flour, sugar, and salt. Pulse to blend. Add butter, cut into pieces, and shortening; pulse again until mixture resembles coarse crumbs. Add water and blend just until dough holds together; do not over mix.
Preheat oven to 350 degrees.
Press into greased 9-inch tart pan, pushing mixture up sides. Chill for ½ an hour. Pierce holes around tart with tines of fork; bake for 18 minutes or until tart shell has no more moisture on surface.
Cool completely on rack.