This tart is a breeze to make and the result will knock your socks off! A not-too-sweet combo of salty pretzels, sweet bananas, and rich chocolate hazelnut mousse!


makes two 9 inch tarts

You will need:


Crust:


4 cups pretzels


1 1/2 sticks butter (6 ounces), melted


 


Filling:


2 ripe bananas


1 16 ounce jar Justin’s Chocolate Hazelnut Butter


1 package of cream cheese (8 ounces)


½ pint of heavy cream (8 ounces)


  1. Begin by pulverizing your pretzels in a food processor or in a plastic bag with a rolling pin.
  2. Pour melted butter into your ground pretzels and mix well.
  3. Press the mixture into the bottom of your tart pans, make sure to build up the edges a little bit too. Then set aside.
  4. In a stand mixer, whip your half pint of whipping cream into whipped cream. I whipped mine to stiff peaks. Then transfer the whipped cream to another bowl and set aside.
  5. In a stand mixer, cream the cream cheese and Justin’s Chocolate Hazelnut Butter well until completely mixed together.
  6. Add your whipped cream to the chocolate mixture and mix until JUST incorporated.
  7. Slice bananas into ¼ inch coins and cover the tart crusts completely with them.
  8. Top the tarts with your chocolate mixture and spread across the tarts. I like to mound the mousse mixture up a bit in the middle and finish it with a nice swirl pattern.
  9. Refrigerate for at least 2 hours or overnight.
  10. Serve cold from the refrigerator, and enjoy!

TIP:

I used two of these tart pans: Nordic Ware Pro-Forms 


Photography by Paul "Sweet Paul" Lowe

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