Posted by Amy Andrews

Categories Fruit Desserts (Pies, Tarts & Cobblers)

Comments 3 comments

Double Chocolate and Banana Tart w/FFwDorie


Does Maldon Salt make absolutely everything 100x better or what?  And this tart started out divine.  Wow.  Sweet, salty, crispy, creamy…if you like bittersweet chocolate, it doesn’t get much better than this.

Made a rectangle, so I could ship off 1/3 chunks to lucky neighbors, easily keep 2/3 of 1/3 banana free (for my freaky children), then enjoy exactly 1″ of divine chocolatey, carmelized banana-y goodness.
Recipe for Chocolate Banana Tart, pp. 48 – 50, from Around My French Table, by Dorie Greenspan

3 comments on “Double Chocolate and Banana Tart w/FFwDorie”

  1. Cher Rockwell

    Maldon Sea salt does make everything wonderful.
    Great job on the portioning 🙂

  2. Candy (Dulce)

    I liked the salt too! I’m sure this was beautiful in your rectangular pan – makes it so nice to make beautiful small pieces (with a bit of extra crust!)

    I made the Nutella hazelnut version (with some gray salt!) We liked it!

  3. Trae C

    Did you use the Maldon in the tart crust? I’m thinking about sprinkling some salt on a slice, just to see what that tastes like.


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