Chocolate, Banana & Nutella Tart Recipe
If you are a chocolate lover, than you know nothing can top a layered ganache tart. Except maybe adding banana, so I did just that. My Chocolate, Banana & Nutella Tart Recipe is perfect for a birthday or anniversary celebration. It’s pure decadence with a smooth center and crisp chocolate crust. If you are looking to indulge this week, may I humbly suggest this Chocolate, Banana & Nutella Tart Recipe as a contender. Happy Baking!
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Crust Ingredients:
1 1/3 cups All-Purpose Flour
3 tbsp Unsweetened Cocoa Powder
1/2 cup Powdered Sugar
1/2 tsp Salt
1 1/3 sticks cold Unsalted Butter, softened
1 large egg
1/2 tsp pure vanilla extract
Filling Ingredients:
2-3 Ripe Bananas, NOT black
11oz bag Milk Chocolate Chips
3/4 cup Nutella
1 cup Heavy Cream
Granola and Banana Chips for Garnish (optional)
Crust Instructions:
1. Sift flour, cocoa powder, sugar, and salt into a large bowl.
2. Add softened butter and combine until mixture becomes crumbly.
3. Add egg and vanilla extract. Continue to mix until dough is no longer dry and starts to clump together. Do not over-mix into a dough ball.
4. Turn dough to a lightly floured surface and form into a ball. It should come together quite easily without being too sticky. Form dough into a ball and wrap in plastic wrap. Refrigerate for at least 1 hour.
Pro Tip: You can refrigerate it for up to 3 days, or freeze it for up to a month and thaw overnight for later use.
Crust Instructions Continued..
5. Take dough out of the fridge and place on counter to soften for easy rolling. Roll the dough out on a lightly floured surface into an approximately 12 inch circle.
6. Place the dough gently into a 9 or 10-inch tart pan. (It is best for the pan to have a removable bottom.) Gently press dough into the sides of the tart pan without splitting the crust.
7. Brush away any excess flour on the surface of the dough. Trim the edges of the pastry with a knife. Then cover pan with plastic wrap and place in the freezer for 30 minutes or until firm.
Pro Tip: Frozen dough is less likely to shrink while baking.
Crust and Filling Instructions:
8. Preheat oven to 375F.
9. Press parchment paper tightly against the crust, covering the edges to prevent burning. Fill with pie weights, dried beans or uncooked rice. Be sure to evenly distribute the blind bake filling.
10. Bake crust for 20 minutes. Take crust out of the oven. Remove filling and parchment paper.
11. Bake for an additional 6 minutes, or until the crust appears dry. Transfer to a wire rack and let cool completely.
Filling Instructions Continued..
12. While the crust is cooling, prepare the chocolate/Nutella ganache.
13. In a medium heatproof bowl, place milk chocolate chips, Nutella, and heavy cream. Microwave in 30-second intervals until melted and smooth. You can also use a mixer to blend the ingredients together.
14. Chop bananas into 1/2 inch slices and place on the base of the chilled tart evenly.
15. Pour ganache mixture over bananas and refrigerate for four hours or until set, possibly overnight. You can add optional garnishes at this time or garish just before serving.
16. Slice when set and enjoy!
Thank you for reading my Chocolate, Banana & Nutella Tart Recipe. As always, feel free to email me with any questions you may have. For more dessert ideas, check out these recipes below:
Ultra Moist Chocolate Chip Banana Bread Recipe
Harry Potter Inspired Pumpkin Pasty Recipe
Anderson Family Raspberry White Chocolate Cookie Recipe
Brownie Peanut Butter Nutella Layered Cheesecake
Or to avoid those typical headaches, take a look at My Best Baking Tips. Follow Be Still and Write on Pinterest for more hygge recipes added each week.
Love always,
