Today I bring you chocolate banana tarts with a twist – they’re made with a chocolate stout. I used this chocolate stout, but you can use whatever one you want. There are even chocolate peanut butter banana ones out there that would be good. Just use one you want to drink!
Also, if you have never made a tart before, don’t worry, these are so easy. You just need special little tart tins
First thing you do is you smash up your chocolate graham crackers – chocolate teddy grahams would also work. Again, use a brand that you, your children, or anyone else you know would actually eat. You can do this quickly in a food processor, or put the crackers in a freezer ziplock bag and smash them up with a rolling pin.
Mix in the sugar and butter. If the mixture feels sandy to you add just a bit more butter until it comes together a bit and press it into your tins and bake for 10 minutes – it’s 10 minutes no matter the size you’re using. You want the crust to get hard.
When they come out, you want them to cool, so start up your filling. You want to melt the chocolate into your stout/heavy cream mix. You can do this by heating them together in a double boiler or pot, or you can bring the stout to a boil and pour it over the chocolate. I prefer the double boiler because it means I only have to clean one bowl. Let that cool and then add the eggs, vanilla and salt.
Now you have the option of adding the banana right into the filling, or putting it on top once everything is done. For more filling, leave the banana for later, for a banana in every bite that won’t pop off while you eat, put the banana in now. Make sure you slice them really thin if you put them in now, otherwise they banana will peak through the top (as shown below) and you won’t be able to use all your filling.
NOTE: My picture only shows 5 tins because I lost the bottom of one of my pans. I had plenty of everything to make the 6th tart.
Anyway, bake them until the edges look done and the center still looks wet. Leave them in the tins to completely cool for at least and hour. You can then remove them from their tins, top with bananas and enjoy your delicious chocolate banana tarts!
Ingredients
- 1 cup chocolate graham crackers smashed into fine crumbs
- 1/4 cup sugar
- 5 tbsp butter, melted (plus maybe a bit more if your mixture is too sandy)
- 1 cup chocolate stout (whatever kind you like, may have additional flavors mixed in too)
- 1/4 cup heavy cream
- 9 oz semisweet chocolate
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 or 4 medium bananas, sliced thinly
Instructions
- Preheat the oven to 350F
- Stir together the graham cracker crumbs, sugar and butter and press the mixture into your tins (if the mixture feels sandy and not held together at all, add a bit more butter). Bake about 10 minutes, until the crust is firm. Then allow to cool for 10-20 minutes
- Meanwhile, melt the chocolate into the stout and cream either with a double boiler, in a pot on the stove, or bring the stout and cream to a boil and pour it over the chocolate. Allow to cool for about 5 minutes, until lukewarm. Stir in the eggs, vanilla, and salt.
- Optional: Add the bananas to the cooked crusts
- Pour the filling evenly into the baked crusts, about 3/4 of the way full. Don't overfill or they will overflow while baking.
- Bake 20-25 minutes until the edges are set and the middle is still wet/jiggly. Allow to cool in their tins completely - about one hour. Then pop them out. If you left the bananas as a topping, top the tarts now and enjoy!
Helpful Equipment: