No-Bake Chocolate Banana Rum Tart

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 10

Chill in the fridge: 8

Total Time: 8 40

Servings: servings

Calories: 577kcal

Author: Marvellina

Whether you're looking for a summer dessert that won't heat up your kitchen or an elegant make-ahead treat for a special occasion, this tart delivers every single time.

Print Recipe

US Customary - Metric

Ingredients

For the crust:

170 g graham crackers or about 11 full-sheet of graham crackers
2 Tbsp sugar
100 g unsalted butter melted
Pinch of salt

For the chocolate filling:

60 g unsalted butter
397 g semi-sweet chocolate finely chopped if using bar
240 g whole milk
½ tsp salt
285 g ripe bananas about 2 medium bananas
28 g light brown sugar
2 Tbsp dark rum

Topping:

110 g roasted salted peanuts finely chopped (optional)
360 g heavy cream
50 g brown sugar
1 Tbsp dark rum
Pinch of salt

Instructions

Prepare the graham cracker crust:

The recipe fits 9 1/4-inch fluted tart pan with removable bottom or 14"x4.5" rectangle tart pan with removable bottom.
With the rectangle tart pan, you may not need as much of the topping, but again, it's really subjective as some people like it with more whipped cream topping. You can prepare about 70% of the topping if you don't want extra
Melt the butter over medium-low heat then remove from the heat and set aside. Place graham crackers, sugar, in a food processor. Process into fine crumbs. Make sure they are fine in texture. Add the melted butter and pulse several times to get a wet sand-like texture
Press the mixture firmly into the bottom and sides of the tart pan to form an even crust. You can use the back of a spoon or the flat bottom of a measuring cup to help compact the crumbs onto the bottom and use your hands to help compact the crumbs to the side of the pan
Place the crust in the freezer for at least 30 minutes to set while you prepare the rest

Prepare the chocolate filling:

Set up a bain marie. Put a heatproof bowl on top of the saucepan. Put about 1 cup of water in a saucepan. Bring to a boil and then lower the lowest. Make sure the bottom of the bowl doesn't touch the water.
Place butter pieces, chocolate, and milk in a heatproof bowl and set this bowl on top of the saucepan. Let the chocolate melt until there are few chocolates still visible. Remove from the heat, add the salt, and continue to stir until well blended and smooth. Set aside.

Cook the banana rum filling:

Peel the banana and slice into 1/2-inch thick slices. Place this on a pan with 1 Tbsp butter and cook until the butter melts and bubbling. Add the rum and brown sugar and cook until the banana slightly softened and the sauce has thickened, about 3 minutes or so. Remove from the heat

Assembling the tart:

Spread 1/3 of the chocolate filling thinly into the crust.
Add the banana layer on top of the chocolate filling evenly across.
Then cover with the rest of the chocolate filling. Smooth the top to create an even layer
Scatter the chopped peanuts on top of the chocolate layer if you use peanuts. Lightly press them into the chocolate
Put this in the fridge and chill for at least 6 hours ( or overnight is best) before proceeding with the topping

Prepare the topping:

Place a cold heavy cream, brown sugar, rum, and pinch of salt in a mixing bowl and whip on low speed to combine everything and then increase the speed to medium and beat until it holds a firm peak, but take care not to beat until it turns grainy

Finish assembling the tart:

Spread the whipped cream topping on top of the tart and then use a rubber spatula or an offset spatula to spread the filling to the edges. The center can be slightly domed. You can also create some decorative swirls or peak if you want

Chill the tart:

Loosely cover the tart with a cling wrap and chill the tart for at least 2 hours before serving

To serve:

Remove the tart by placing the pan on top of a can and push the outer ring down to release the tart from the pan
Run a thin offset spatula between the crust and the removable base and carefully transfer the tart by using two long offset spatulas or pie servers to transfer the tart to a serving platter
Run a knife under hot water and wipe it dry. Slice the tart into desired serving size. Run the knife under hot water and wipe after each cut to make a clean cut

To store:

Store the tart in the fridge for 3-4 days.
The tart can also be kept frozen. I like to cut into individual slice and then place them on a baking pan, not touching each other and put in the freezer for about 1 hour to partial freeze them
Individually wrap each slice in a cling wrap and then a layer of foil and put in a freezer bag, push all the air out and seal. They can be kept in the freezer for up to 1 month
When ready to serve, remove the wrappings and thaw overnight in the fridge or at room temperature for 30 minutes or until no longer frozen and serve

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