I told you that cacao nibs would be making an appearance again soon and here they are! I was looking for a topping for my Chocolate Banana Rum Tart and the cacao nibs jumped right out at me. This could have been because my cupboards are overflowing, but I’d like to believe that it was fate. Whatever it was, it was good.
I’ve been meaning to make a tart of some sort for a while now to break in my new tart pans. I suppose they remain ‘new’ until I’ve used them, regardless of how long I’ve actually had them. Before Christmas it seemed like I was making tons of tart recipes and every time I did, I would curse the fact that I didn’t have a tart pan. Instead, I was using springform pans and pushing the crust half way up the sides. This resulted in some interesting and unattractive tarts. I decided that I absolutely had to have tart pans because surely I would use them all the time. I got three of them for Christmas and this was the first time I’ve used one. How did that happen? Why has it taken so long? Maybe I was saving them for a recipe that was really deserving of their lovely tart shape. This one was worthy.
I bet you’d like to know how to make this tart, wouldn’t you? I decided on the combination and then looked to my favourite source of inspiration for how to make each element. If you want to make my Chocolate Banana Rum Tart this is what you’re going to have to do: first you make Dorie’s chocolate shortbread crust, then you fill it with Dorie’s chocolate pastry cream, (with a hit of rum) and then you top that with rum soaked bananas and cacao nibs. And if you happen to have any leftover rum soaked bananas, (because you purposefully made extra) they’re fantastic in a fruity blended drink.