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Ingredients
- 1 1/2 c. graham cracker crumbs
- 5 Tbsp. unsalted butter, cut into pcs
- 1/3 c. plus 1 1/2 Tbsp. sugar
- 1/8 tsp salt
- 1/2 c. semisweet chocolate chips
- 1 c. heavy cream
- 1 1/2 Tbsp. dark rum
- 6 x hard-ripe bananas
- 1/4 c. apricot preserves
Directions
- Preheat oven to 350 F.
- Blend crumbs, butter, 1/3 c. sugar, and salt in a food processor till mix begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven till side of crust is hard to the touch, 14 to 18 min.
- Sprinkle chocolate chips into warm crust and let stand 5 min to soften.
- Spread proportionately over bottom of crust.
- Beat cream with remaining 1 1/2 Tbsp. sugar and rum till it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add in bananas, tossing to coat. Spoon banana mix into crust and top with whipped cream.
- Serves 8.
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