Banana and Chocolate Tart
Want to impress your friends a family! Try this easy SoChatti tart with fresh bananas and toasted almonds!
1 sheet of store-bought frozen puff pastry (thawed)
1/3 cup slivered almonds
2 sliced bananas
4 ounces SoChatti chocolate
Step 1. Place your frozen puff pastry sheet on a floured surface, cover it with a dish towel or paper towel for 30 to 45 minutes to thaw. Pre-heat the oven to 350 F.
Step 2. Meanwhile, line a small tart pan with parchment paper. (You can use any shape tart pan that you have)
Step 3. Once the puff pastry is thaw roll out on the floured surface until the pastry will cover the bottom and sides of your tart pan. Lay the puff pastry in the parchment-lined tart pan. Blind bake for 20 to 25 minutes or until done. (Blind baking is when you prick the pastry with a fork and cover with another sheet of parchment paper. Then add a layer of beans or rice so it will not rise when baking)
Step 4. After blind baking, remove the pastry from the pan and place onto a cooling rack. Let the pastry cool fully.
Step 5. Meanwhile, slice the bananas once the pastry is fully cooled place a layer of sliced bananas on the bottom. Cover the bananas with the SoChatti. Then decorate the top of the dessert with the remaining bananas and toasted almonds.