Chocolate Caramel Banana Tart with Peanut Butter Whipped Cream
1/2 cup semi sweet chocolate chips
2 tablespoons butter
1/3 cup light corn syrup
1/4 cup sugar
2 ripe bananas
1 prepared unbaked 9 inch tart pan
1 egg yolk
1/2 tsp vanilla
3 oz, caramels, cut into small chunks
Peanut Butter Whipped Cream
2 cups heavy cream
1/2 cup powdered sugar
1/2 cup peanut butter
Preheat oven to 375 degrees.
Melt chocolate and butter in a double boiler and melt together.
Bring the corn syrup and sugar to a boil and sugar is dissolved in a heavy bottomed pan. Remove from heat a set aside to cool just slightly.
Whisk the eggs and the vanilla together in a small bowl.
Slice bananas and arrange on the bottom of the crust. Sprinkle the caramel that has be cut into small chunks over the bananas.
Whisk 1/3 third of the chocolate mixture into the egg mixture and combine well. Add the remaining chocolate and whisk together, slowly pour in the sugar mixture into the chocolate mixture and combine well. Pour over the top of the bananas. Place the filled tart on to a baking sheet and bake for about 40 minutes or until the filling does not jiggle and top is firm to touch. Remove from the oven and allow to cool completely. Meanwhile combine all the peanut butter whipped cream ingredients and whip until stiff. Place in t piping bag and pipe on cooled tart.