Chocolate / Banana / Hazelnut Mousse Tart:
This is truly quick-and-easy — And yummy!! No baking! A crumb crust (I prefer gingersnap), a quick/creamy mousse, a few slices of banana. The flavors all work so well together! Easy, but decadent. Recipe adapted from Sweet Paul Magazine — www.SweetPaulMag.com.
Ingredients / Prep:
For Single 9-inch Tart:
2 cups cinnamon Graham Crackers or Gingersnaps
1/2 – 3/4 stick Butter, melted
3/4 cup Heavy Cream
1 tbsp. Powdered Sugar
8-ounces (1/2 jar) Justin’s Chocolate Hazelnut Butter
4-ounces Cream Cheese (softened) or Mascarpone
2 tbsp. Maple Syrup – Optional
1 or 2 ripe Banana (not over-ripe)
Instructions / Assembly:
Begin by pulverizing Graham Crackers (or Gingersnaps) in a food processor (or in a plastic bag with a rolling pin). Pour in melted butter and mix well. Press the mixture into the bottom of tart pan, make sure to build up the edges a little bit too — Set aside. Note, sometimes I pop in oven for 5-6 minutes.
Filling / Assembly:
In a medium-size bowl, whip the heavy cream with powdered sugar — To stiff peaks. Set aside in fridge.
In a medium/large size bowl, beat together the cream cheese and Hazelnut Butter (and Maple Syrup) until completely mixed together — Fold in the Whipped Cream till just incorporated.
Slice banana into 1/4-inch coins and cover the tart crust evenly with them. With a spatula, top the tarts with chocolate mixture and spread across the tart. Try to finish with a swirl pattern. Refrigerate for at least 2 hours or overnight.
Serve cold from the refrigerator (with additional whipped cream) — Enjoy!