Chocolate-Orange-Banana Tart
Serves 8-12

1 Flaky Tart Crust
3 tablespoons butter
2 tablespoons brown sugar
1-2 bananas, sliced 1/2 inch thick
2 cups half and half
12 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons sugar
Zest of two small oranges (or one large)
1/8 teaspoon salt
3 large eggs, room temperature

Roll out crust into an 11-inch tart pan with a removable bottom and blind bake at 325 degrees for 10 minutes. Remove pie weights and bake an additional 10 minutes. While crust is baking, heat butter and brown sugar in a large skillet until bubbly, then add banana slices and cook over medium high heat until nicely browned, about 3 minutes per side. Set aside. Heat half and half in a large saucepan over medium high heat just until it begins to bubble at the edges. Turn heat off and whisk in sugar and chocolate until completely melted. Whisk in orange zest, salt and eggs, one at a time. Set aside.

Layer banana slices across the bottom of the semi-cooked tart crust, then carefully pour the chocolate filling over the top. Bake at 325 degrees until firm, but remove before cracks occur, about 20 minutes. Let cool on the counter then refrigerate for at least 4 hours prior to serving.