How to Make Delicious Mexican Chocolate Banana Tart

Mexican Chocolate Banana Tart. This tart is super simple, decadent and probably the best chocolate dessert you will ever meet! Rich dark chocolate with a hint of cinnamon and sweet marshmallows make Mexican Hot Chocolate Tart a reminder of cold winter nights by the fire. When I was a kid growing up in Delaware, the winters were long and cold.

Satisfy a chocolate craving the healthy way: Serve the sweet stuff in a light crust with nutrient-rich bananas. A rich and creamy chocolate banana tart filled with decadent Nutella ganache. This no-bake dessert is a foolproof recipe that's great to make ahead. You can cook Mexican Chocolate Banana Tart using 6 ingredients and 13 steps. Here is how you cook that.

Ingredients of Mexican Chocolate Banana Tart

1. Prepare 3 of frozen bananas.
2. Prepare 6-1/3 ounces of Mexican Chocolate cakes.
3. Prepare 1/2 cup of milk.
4. You need 2 tablespoons of heaping of peanut butter.
5. It's 2 of large eggs.
6. Prepare 1 of Muerbeteig crust see my recipe.

The Chocolate Banana Tart recipe out of our category Tropical Fruit! Grease the tart tin with butter and line with the dough, forming an edge. Bananas and chocolate are a classic combination. The original touch in this recipe is the chocolate shortcrust pastry, a real delight for chocolate lovers!

Mexican Chocolate Banana Tart step by step

1. Making the Muerbeteig crust it's so very easy and quick 10-15 minutes to form..
2. After you make your crust, then refrigerate..
3. This is what the Mexican Chocolate cakes look like they are called drink tablets. It has milk chocolate, sugar, and cinnamon in it..
4. When you go to make the tart preheat the oven to 375 degrees Fahrenheit..
5. Heat the milk and chop the Mexican Chocolate cakes and add to the milk..
6. Stir till chocolate is melted..
7. Beat the eggs..
8. Add the bananas, peanut butter, and eggs to a blender then add the warm Mexican chocolate milk mixture a bit at the time. Blend you may have to do this in batches..
9. Heat a 9 inch skillet to warm sprayed with nonstick spray..
10. Roll the muerbeteig crust out and add to a 9 inch skillet..
11. Pour the banana mixture and bake in the oven for 20-25 minutes. If cracks start to appear take it out its starting to overbake.
12. It will darken when it is cooked. Let rest 10 - 12 minutes. You know to pull it out the oven when the craters appears in the center..
13. Serve I hope you enjoy!!.

Place tart shells on cookie sheet. Pour cream mixture into tart shells. Finding interesting regional products like mesquite flour and integrating them into novel dishes such as this banana tart is one of the most rewarding parts of my work. Fill prepared and cooled tart shell with half of Chocolate Cream Filling, and smooth with an offset spatula. Upside-Down Banana Tart Casseroles et claviers.

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