While away camping in Algonquin we had something for dessert that I haven’t had in a million years. I watched the shiny parcels being made up and carefully placed in the hot, glowing coals of a camp fire and as the packages were eventually passed around, one at a time, the silver foil peeled back and the sweet steam billowed into fire-lit faces, I felt eons and ages dissolving from my soul like the shadows of night at the dawn. I was a child again for a while; I was 5, I was 7, I was 11 years old gleefully eating baked banana’s with chocolate oozing out of them. That weekend had many moments that will stay with me forever, and that will be one of the top ones. This is a slightly less messy, more grown up approach, but just as yummy.
*ps/ I sneakily made a double batch of the pastry from the peach tart, which I used here. Use your own taste when making these tarts up as to the choc/coconut/banana ratio. Amounts are only a guide.
Chocolate Banana Tarts with Coconut
6 Pate Brise lined mini tart tins (5″)
90 ml dark chocolate spread (or use a hazelnut choc spread like Nutella)
60 ml dessicated coconut
3 large banana’s, thinly sliced
30 ml white sugar
30 ml light brown (blonde) sugar
– preheat your oven to 400˚F
– Spread 1 Tbsp choc spread on the base of each tart shell
– divide the coconut between the tarts (about 2 tsp each)
– arrange the banana slices over the coconut
– mix the two sugars in a small bowl
– sprinkle half the sugar over the tarts, reserve the rest
– bake the tarts for about 20 mins.
– Sprinkle remaining sugar over banana’s. Caramelise with a blow torch until sugar is golden.
– alternatively, grill under a hot grill in your oven for a few minutes, but keep an eye on them so as not to burn the pastry.