French Fridays with Dorie: Double chocolate and banana tart

Dear Dorie,

Please forgive me for I have sinned completely changed up the French Fridays with Dorie recipe for Double Chocolate and Banana Tart (pp 467-468). I did plan on making it like it said to in the book, honest. In fact I was going to make it as my own birthday cake. But then a friend said she would bring me a dessert for my birthday party. And then jetlag from 40 hours in the air in the 7 days prior to my birthday struck me. And then – boom – it was Monday. And then it was Tuesday and I was leading a Food Revolution Day cooking class for 60. So, you know, I wasn’t even sure I was going to make any version of this.

On Wednesday, though, I came home and decided that I was just going to get on with it. Not making a giant tart, you realise, but a mini version (for one) as I am wont to do.  But really? Pastry? I didn’t have time for that. (As I said earlier, SO sorry, Dorie). Instead, I made a crust from chocolate “Teddy Grahams” and hazelnuts with a little melted butter. I baked the crust for about 10 minutes at 350˚F.

Then I went to make the ganache. And realised that I didn’t have any whipping cream. And I was too tired to go to the corner store (I know, you, Dorie would have gone to the corner store). Instead, I poured a glass of wine and googled “yogurt ganache” because Greek yogurt is what I had in the fridge. And realised that perhaps all was not lost.

Bananas caramelized and ganache made – FYI – o% Greek yogurt makes FAB ganache (100g semi-sweet chocolate chips melted and slightly cooled mixed with 1/3 cup Greek yogurt), I assembled the tart.  I left it in the fridge, sans banana topping, overnight. Then I garnished with the sliced bananas. But I didn’t glaze them because I thought it looked pretty as it was. Dorie, I am sure you would not serve a tart sans glaze… Sorry!

Considering this was totally not what it was supposed to be, it was pretty darned good. In fact, I will make a version of it again, for sure. Maybe even your version, Dorie! Though I will still only make teeny portion sizes – even with the lightened up crust and the lighter ganache, it was pretty full on rich. But delicious, quand-même.  Dorie, thanks for the inspiration. Great flavours! And next week, I promise to stick to the recipe!

Love, Mardi

French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself and join us this year!

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38 thoughts on “French Fridays with Dorie: Double chocolate and banana tart”

  1. Your version was highly inspired by Dorie…I’m amazed you found time to even bake your mini version!!! It’s beautiful, Mardi~

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  2. I absolutely love that you used Teddy Grahams for the crust! Genius move! Those little cookies are tasty 🙂 And I would have never thought to use Greek yogurt in the ganache! Do you happen to know how many grams you used (I know I’m very demanding considering how busy/tired you were)? I’m curious to know the ratio of chocolate to yogurt, that’s all. I know, I’m a nerd.

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  3. I like your crust version far more than the original. In fact, I think I like all of your change ups better than the original 🙂
    Have a great weekend!

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  4. I was just surprised we had Teddy Grahams hiding in our – child-free – home! 😉

    Even this mini tart was a more than ample dessert for Mardi and I to share. For a jet-lagged, exhausted and tired attempt, mighty impressive. Heck, impressive at any rate.

    I’m nursing a cold of some sort, no doubt exacerbated by having a 21-hour day flying our west and back (yes, in ne day) just days after the trans-oceanic adventure…so no wine pairing.

    I did immediately think of a Beaujolais Nouveau, of all things. As it’s not the right time of year, a simple fresh non-Cru Beaujolais would still be nice, or possibly an Alsace Gewurztraminer. If those are a bit too odd for you, well a nice glass of Lillet Blanc. (Granted the latter meant more for apero, but…)

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  5. I don’t care so much for bananas (other than to eat them plain or with fresh fruit)… BUT, Darron would absolutely LOVE this. He’s always ordering banana things at restaurants because I don’t make them at home. Perhaps this will have to be a treat for him for his first (soon to be) Father’s Day. 🙂

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  6. Licking. The. Screen. That looks so good, Mardi, and I want to make the ganache now. I do have the greek yogurt, but may have to make a chocolate chip run. Hmmm. Kid’s sick, but she looks stable. What age am I going to start leaving her alone? Seven? Nah. I’ll have to delay gratification a little bit. If she weren’t sick, though, it’d be tempting. (Actually, if she weren’t sick, she’d be in school and I’d be eating ganache with a spoon right about now.)

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  7. I think there was more “thought” put into substituting what you had available, than to the recipe.
    Fantastic job, and I agree, Gewurztraminer would be a fantastic match, or perhaps, a
    little Vin Santo. Great job. Tricia and I each made a different version, each turned out well.

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  8. So funny! And so creative! I mean, Teddy Grahams and greek yogurt? I would have never thought of that but it looks so delicious! I need to start thinking outside of the box when I’m out of ingredients.

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  9. Great post. I think Dorie will forgive you. And seriously, what did we do before google! I had no idea such a think as yogurt ganache existed. But all of your substitutions and work-arounds look delicious and that is what counts in the end.

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  10. Greek yogurt is so great, isn’t it? You can use it in so many things! Your little tart looks so cute and you deserved it after your busy week!

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