Banana Chocolate Pie with a biscuit crust and a topping that may be prepared in a snap makes this recipe very easy to put together.
Ingredients: 6 servings
1⅓ cups biscuit crumbs such as Digestive
¼ cup and 2 tablespoons butter, room temperature
4 tablespoons sugar
¾ cup grated chocolate (80 g)
8 bananas (about 70 g. peeled)
¼ cup apricot jam
1 tablespoon lemon juice
1 tablespoon dark brown sugar
½ cup whipping cream
1 tablespoon icing sugar, sifted
Preheat oven to 175 Cº (350 Fº).
Place biscuits in a food processor and pulse till fine. Add butter, sugar, and salt. Mix to blend.
Place crust ingredients in a 23 cm. pie pan with a removable bottom and pat on base and sides. Use a flat bottomed glass to press down well.
Bake 10 to 15 minutes, remove from oven and immediately sprinkle top with the grated chocolate. Cool.
To prepare filling: Place apricot jam, lemon juice, and brown sugar in a pot over medium heat and stir till sugar melts.
Slice bananas and add to pot stirring gently till heated through. Cool.
Place the cooled bananas on the cooled tart base.
To prepare top: Whip cream with icing sugar and place on top of the tart as desired.
Tart is best served warm or at room temperature the same day it is prepared.