Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1/2 sheet frozen puff pastry (about 1/4 pound), thawed
1 firm-ripe large banana
1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped fine
1/4 cup pecan halves, toasted lightly, cooled, and chopped
2 teaspoon sugar
1 tablespoon unsalted butter, cut into bits
Preparation
Step 1
Preheat oven to 425°F.
Step 2
On a lightly floured surface with a floured rolling pin roll out pastry into a 10- by 5-inch rectangle and cut in half to form two squares. On a baking sheet arrange squares about 2 inches apart.
Step 3
Cut banana diagonally into 1/4-inch-thick slices. Sprinkle pastry squares evenly with chocolate, leaving a 1/2-inch border on all sides, and arrange banana slices decoratively over chocolate. Top banana slices with pecans, sugar, and butter and chill 10 minutes, or until pastry is firm.
Step 4
Bake tarts in middle of oven 10 to 15 minutes, or until pastry is golden brown and cooked through, and cool slightly on a rack.
