I love the combination of chocolate and banana, for many years my favorite ice cream was Ben and Jerry's Chunky Monkey and one of my favorite cakes was banana cake with chocolate frosting, and this tart was another winner. It felt a bit silly to serve it for two people on a weeknight (we'll be eating this for days...), but this would be great for company.
It seems to be becoming a theme around here, but I split this one over multiple nights. On Monday I made the dough for the shortbread. On Tuesday I baked it off. Wednesday night I made the caramelized bananas - I think I cut mine way too thinly, they turned into mush - and the ganache. I know Dorie said not to fill the tart until you were ready to serve, but I was in a lazy mood so I filled the crust with the bananas and ganache, wrapped it well in saran and foil, and left it in the fridge over night.
I decided to keep dinner light on Thursday - a good excuse to eat more tart! - so I made one of my favorite salads (Sara Moulton's Chopped Salad) with some lettuce from the garden (I think it's growing faster than we can eat it!). After dinner, I finished up the pie. I totally forgot to put apricot jam on my shopping list this week (and didn't happen to have any extra in the house). I briefly debated going back to the store to get some, but decided to improvise instead. I finished the pie with a drizzle of honey and some flaky sea salt.
My only complaint about this tart is that I could definitely taste the lemon juice on the bananas. Did anybody else have this problem? I tried to only use a very small amount and shake it off before putting the bananas on the tart, but I guess I still used too much. Also, I used three bananas and still only made two rows on the outside of the tart pan. Did other people manage to cover the tart? Maybe my pan is too big. Slight lemon taste aside, I loved this tart. I love chocolate and the bittersweet ganache was outstanding, and I loved the surprise of the caramelized bananas inside.