In the Oven: Chocolate Banana Tart

Posting date is Aug. 24!

Chocolate Banana Tart

For the Classic Sweet Tart Crust
4 ounces (1 stick) cold unsalted butter, cut into 1⁄2-inch cubes
1⁄4 cup granulated sugar
1⁄4 teaspoon salt
1 large egg
1 1⁄2 cups all-purpose flour

For the Chocolate Ganache Filling
6 ounces good-quality dark chocolate (60 to 72%), chopped coarsely
6 ounces good-quality milk chocolate, chopped coarsely
2⁄3 cup plus 1 tablespoon heavy cream
1 tablespoon unsalted butter, at room temperature

For the Bananas and Caramel
2 ripe bananas
2 1⁄2 ounces (5 tablespoons) unsalted butter, at room temperature, cut into 1⁄2-inch cubes
1⁄2 cup firmly packed light brown sugar
2 tablespoons heavy cream

For the Assembly
1 1⁄2 ripe bananas
1 tablespoon orange juice

Make the Classic Sweet Tart Crust
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt until light and fluffy. Add the egg, and beat just until incorporated.
Scrape down the sides and bottom of the bowl, add the flour all at once, and beat just until the dough comes together in a ball. Do not overbeat or your crust will be tough.
Remove the dough from the bowl, shape it into a disk with your hands, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
Dust a work surface with a sprinkling of flour. Use a rolling pin to roll the dough into a 10-inch circle about 1⁄4 inch thick. (Note: the dough will be sticky. Make sure to turn it over with a bench knife or offset spatula as needed and keep the work surface floured.)
Ever so gently guide the dough, without pulling it, into a 9-inch tart pan with removable bottom and lightly press it into place. Roll the rolling pin over the pan to trim off the excess. Place the pan in the freezer for 30 minutes.
Preheat the oven to 375 degrees F.
Line the tart shell with aluminum foil and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until lightly browned. Transfer the tart pan to a wire rack to cool.

Make the Chocolate Ganache Filling
Place the chopped chocolates in a small heatproof bowl (or a large pourable glass measuring cup).
In a small saucepan, gently heat the cream just to boiling. Pour the hot cream over the chocolate and wait 30 seconds, then whisk until smooth. Add the butter and stir until it is completely melted and incorporated. Set aside to cool.

Make the Bananas and Caramel
Slice the bananas on the diagonal into just-under-1-inch slices.
In a medium, heavy-bottomed skillet, melt the butter over medium heat. Add the brown sugar and stir (with a rubber spatula) until dissolved. Once the mixture starts to bubble, add the bananas, flat sides down, and cook for about 45 seconds or until browned on the bottom. Then carefully flip the bananas (you might want to use tongs to flip each banana slice individually) and cook on the other side until browned, about 45 seconds. Remove the caramelized banana slices to a plate. Dab the slices with a paper towel to remove excess moisture.
Add the cream to the pan and stir to combine. Cook on medium heat until the mixture forms a thick caramel sauce, about 2 minutes, then immediately remove from heat and pour into a small bowl or ramekin to cool. (The caramel will overcook or blacken if you leave it in the skillet, even with the heat turned off.)

Assemble the tart
Pour half of the cooled ganache into the tart shell. Place in the refrigerator for 5 minutes to set.
Thinly slice the raw bananas on a diagonal. In a medium bowl, toss the slices in the orange juice, then transfer them to a paper towel and pat dry. Arrange them in a single layer over the chilled ganache to cover the bottom of the tart completely. Top with the remaining ganache. (If the ganache has already started to set, warm it in short bursts in the microwave.) Return the tart to the refrigerator for 5 more minutes.
Decorate the top of the tart with the caramelized bananas and reserved caramel. Serve immediately.
The tart can be stored in the refrigerator, tightly covered, for up to 24 hours, but it tastes best within a few hours of assembling. That said, a few taste testers have claimed that they like the consistency of the tart once it has been refrigerated overnight.
To each his own!