Mexican Chocolate Banana Tart
Mexican Chocolate Banana Tart

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, mexican chocolate banana tart. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Mexican Chocolate Banana Tart is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Mexican Chocolate Banana Tart is something which I have loved my whole life. They’re fine and they look fantastic.

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.

To begin with this particular recipe, we must first prepare a few components. You can have mexican chocolate banana tart using 6 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Mexican Chocolate Banana Tart:
  1. Take 3 frozen bananas
  2. Prepare 6-1/3 ounces Mexican Chocolate cakes
  3. Make ready 1/2 cup milk
  4. Get 2 tablespoons heaping of peanut butter
  5. Make ready 2 large eggs
  6. Make ready 1 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!

Instructions to make Mexican Chocolate Banana Tart:
  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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