Aired April 22, 2014
2 1/4 cup dried bananas, plus another cup for garnish
3/4 cup peanuts, salted and roasted
3 tablespoons butter
1 bag white chocolate chips
1 cup smooth peanut butter
1/2 teaspoon salt
1/2 cup jelly, whatever flavor you prefer
In a food processor, pulse together bananas and peanuts until they form a fine meal. Pulse in butter until the crumbs begin to stick together.
Spray a tart pan with non-stick cooking spray. Put the crumb mixture into the bottom and up the sides of the tart pan and press down. Place into the fridge to cool and set.
Place chocolate chips in a glass bowl and microwave for 3 minutes stopping every 30 seconds to stir the chocolate. Once chocolate is melted and smooth, add peanut butter and salt, and stir to melt. Pour the mixture into the tart pan.
To garnish, shingle the dried bananas across the top of the tart. Let set at room temp for a few hours.
When you’re ready to serve, heat jam in a small saucepot over low heat or pop it into the microwave for a few minutes. Add a splash of warm water and stir with a fork. Slice the tart and drizzle some of the fruit sauce over the top.