What follows is my recipe for Chocolate Banana Cream Tart. Just hearing those words all together makes you ready to swoon, doesn’t it? Well, you’ll feel even more intoxicated when you taste it. It all started with a Chocolate Cream Pie recipe from Food and Wine magazine. Here are my modifications: <br /> <br />1. Why make a pie when you can make a tart? For heavens sake, it’s just a matter of using a tart pan with a removable bottom! <br />2. The bananas on my counter weren’t getting any younger, and there are few combinations more satisfying than chocolate and banana. In they went. <br />3. The original chocolate filling recipe lacked vanilla, and since when do you want chocolate and banana without rum? Add a splash of each. <br />4. The original cream topping wasn’t enough to fully cover the thing, and where’s the sense in that? So I increased the amounts and substituted confectioner’s sugar for the granulated, since it dissolves more easily. <br />5. Why spread cream when you can pipe it? I loaded the pastry bag. <br />6. The magazine suggested garnishing with chocolate shavings and while you can’t go wrong there, I didn’t have a high quality chocolate bar on hand but I did have these fetching little Valrhona chocolate balls, shiny and small, that I get from the gourmet foods section of a local liquor store. So I scattered a bunch over the top and voila! Chocolate Banana Cream Tart. <br />

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