Chocolate Banana Tart

More snow week recipe. This time a very quick,yummy dessert.

1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, cut into pieces
1/3 cup plus 1 1/2 tablespoons sugar
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup heavy cream
1 1/2 tablespoons dark rum
6 firm-ripe bananas
1/4 cup apricot preserves


Preheat oven to 350°F.

Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes.

Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream.


The only problem with the crust is that it shrunk up quite a bit during baking and was not as tall as the sides of the tart pan. Fortunately, it is not really needed to hold the filling in.
Also, I used semi-sweet baking chocolate since I was out of chocolate chips. I just melted them ahead of time in the microwave. They did harden much harder than chocolate chips would have. The result being that it was a bit harder to cut. But it did give the crust a cookie-like consistency.