Chocolate Almond Banana “Tart”

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Initial version

Authored by Shanzy
oven: 375ºF

Ingredients

Crust

  • 1 c oat flour
  • 1/2 c almond flour
  • 1/2 tsp salt
  • sugar
  • 1/4 c olive oil
  • 1 -5 tbsp cold water (as needed, add one at a time just in case)

Ganache filling

  • 12 1/2 oz (350 g) dark chocolate
  • 10 1/2 oz (300g) heavy cream
  • 2 tbsp (30 g) unsalted, soft butter
  • almond extract
  • 3 bananas

Instructions

Crust

1

Make a press-in tart crust from oat flour, almond flour, olive oil, sugar, and salt. No rolling, just press it in and bake.

2

Bake for 12 or 13 minutes (or just until the edges are starting to get golden) on 375 F and let it cool.

Ganache

1

Chop the chocolate and place it in a heat-proof bowl.

2

Bring heavy cream barely to a simmer.

3

Place butter in the bowl with the chocolate and pour the hot cream over it.

4

Cover with plastic wrap (or plate, lazy me), and let it sit while you peel and arrange the bananas on the crust.

5

Using a whisk or a spatula, combine the chocolate-butter-cream mix until combined and smooth. I added a few drops of almond extract here.

6

Pour the ganache over and sprinkle with sliced slivered almonds and covered with plastic wrap, so it doesn’t get that fridge-smell.