Banana Chocolate Tart
serves 8


1-1/2 cups graham cracker crumbs
5 Tablespoons butter, melted
1/3 cup granulated sugar
3/4 cup chocolate chips
1 cup heavy cream
1/4 cup confectionery sugar
1 Tablespoon rum, optional
6 firm ripe bananas
1 orange, cut in half
1/4 cup apricot preserves


Preheat oven to 350ºF. In a medium bowl blend graham cracker crumbs, butter, and granulated sugar with a fork until it holds together. Press into a 9-inch springform tart pan. Bake for 14-18 minutes or until crust is firm to the touch.

While crust is baking, whip the heavy cream, confectionery sugar and rum with an electric beater until it forms stiff peaks. Refrigerate until ready to use.

Sprinkle chocolate chips in bottom of tart pan as soon as it comes out of the oven. Let this stand for 5-7 minutes and spread chocolate evenly over bottom of crust. Refrigerate for 10-15 minutes or until chocolate is firm. Slice bananas into large bowl, squeeze orange juice over them and gently fold in the apricot preserves. Spoon this mixture into the tart crust. Slice and add a dollop of whipped cream to before serving.