Monday, November 16, 2009

Banana Nutella Chocolate Cream Tart

The Donna is coming! The Donna is coming!  The tension is palpable....the excitement drawing sister is arriving tomorrow from Marco-la-la-land.  She's unique; we're the same, but different; and I love her.  So naturally, I had to bake a banana something or other for her.  Her birthday was in October and because she'd hit me, I won't give her age away, but I can tell you from my heart, she doesn't look anywhere near her __ years. 

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
4 bananas
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.

1 comment:

  1. My thirteen year old daughter loves Nutella. I'll have to find some time to get off my lazy rear-end and make this for her. I'll be sure to tell her it was from your blog since she thought your recent banana bread recipe was the absolute best.

    I printed your Pumpkin Pie recipe for her too. She makes a pie each year at Thanksgiving, and she was thrilled when I told her you had posted your recipe.

    Thank you for sharing all of this Pam. I hope that tooth of yours stays sweet. Please be sure to brush it so you don't become pamssweettoothless blog.