BON ANNIVERSAIRE, Mademoiselle Clara.
A Tart as Cake to Celebrate? She’s Nine. That’s Fine!!! Let’s Party.
This week’s French Friday’s with Dorie recipe coincided with my granddaughter’s ninth birthday. This tart originated with chocolatier Christian Constant who created it for world famous designer Sonia Rykiel, a founding member of Le Club des Croqueurs Chocolat. Now, there is nothing about Clara that doesn’t like chocolate. In addition, she’s a banana-a-day kid. What Christian did for Sonia, Grandma could do for Clara. Pourquoi pas?
Although my daughter (Clara’s mother) holds her tongue over sugar-overload at Grandmother’s house, I do, at times, exert glucose-restraint. I thought the “double” in chocolate might send Melissa over the top, so I used Dorie’s all-purpose tart dough (page 498) for the crust. “It produces,” Dorie says, “a not-too-rich, slightly crisp crust that is as happy holding pastry cream as it is encasing a creamy cheese filling for a quiche.”
Doppio zero flour from Italy’s oldest producer
What took One Him to load into the car took Two Her’s to unload from the car. Ahhhhh, Youth..
To make that crust, I used the “00” Italian flour our baking group (Michelle, Amalia, Adriana, Pina & me ) just purchased from Naples via Settebello’s in Henderson (Nevada). Now Settebello’s is a pizza place not a grocery store but we’d been eyeing those sacks of stacked flour for years. Adriana, our pseudo-business manager, volunteered to negotiate the sale for the doppio zero flour (which she did successfully).
Settebello’s is not your average joint. It’s already taped a Food Network segment to be shown in July and has another TV crew on the books. Settebello’s earned a 91% rating from Zagat and, according to roadfood.com, “the mozzarella is fresh; the flour, San Marzano tomatoes, Parmesan, and prosciutto come from Italy and the other cured meats are hand-crafted by Mario Batali’s dad’s artisan salumi shop in Seattle. The pizzas are cooked directly on the brick floor of the bell-shaped oven, next to a pile of burning wood.”
We wanted that flour.
A warm Nevada day so Adriana can divide the “white treasure” outside, under the pergola.
Probably not the best photo op but that’s some fine lookin’ flour. Honestly, it’s flour.
In their catalogue, King Arthur Flour, which also markets an Italian style-flour, writes, “American flour has a type A personality. It’s full of gluten, ready for action, go go GO! Italian 00 flour, on the other hand, mirrors the warm, laid-back climate of its native land. Its protein is not only lower, but much more mellow. Make pizza or flatbread with this flour; you’ve never worked with such friendly dough! It’s incredibly extensible, practically flowing under your hands as you pat it into shape. And the resulting bread or crust? Light as air, tender, snapping crisp or soft as a cloud… this flour is definitely personality type B.”
I found the dough to be easy to work, really, a pleasure (King Arthur has it right.). The crust baked beautifully, remained filling-firm and was delicious.
After making the crust, I caramelized the bananas. Dorie suggested 1/8-inch-thick-slices but I found them too thin for this process. Next time I make the tart, I will slice to 1/4” or 1/2” thickness.
My favorite tart dough from “Around My French Table”, chilling in the fridge.
Caramelizing the banana pieces which, when I make again, will be 1/4″ to 1/2″ slices rather than the suggested 1/8″.
While the caramelized bananas were cooling, I made the bittersweet ganache using Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips. (This is probably not the time to go with Nestle’s.) I arranged the caramelized bananas in an even layer over the bottom of the crust and then carefully poured the ganache over them. Simple.
Just cooling off, waiting for the topping-off party.
During the hour required for refrigeration, I made an apricot jam glaze and cut 1/4” banana slices for the topping. Remember to toss all the cut bananas in a slight bit of lemon juice to prevent blackening. To finish off the tart, I placed the cut bananas in a spiral and then gently spread the light apricot glaze over the top. Since I wanted the tart to be firm and cooled, I popped it back into the fridge.
This tart is rich. Serve slender slices. Although it’s best to enjoy immediately, we found the tart to be delicious on Day 2 and Day 3.
In a word, sublime.
A delicious Single Chocolate & Banana Tart
Although we don’t provide this recipe, we’d love you to buy Dorie’s “Around My French Table,” you might try here. If you’re curious about the double chocolate creations of other FFWD cooks, go to http://www.frenchfridayswithdorie.com/.
I can personally attest to the amazing deliciousness of this tart! I was very lucky to be gifted a portion of it. A piece of the tart and a velvety espresso is heaven, thanks Mary!
What a great write-up…and the Pizza place sounds like I need to take a drive…a long drive. Your granddaughter will never want a birthday cake again…this tart will spoil her for life…that’s what grandmothers do best. Your tart looks perfect…I just went for the chocolate overload…gotta do it every now and then. Your family is lucky to have you!!!
What a sweet gift for your granddaughter. It looks incredible! I want the pizza also!
Looks like the perfect birthday treat! I’d love to try that pizza place!
Since that comment went through I’m going to try again! For some reason these days my comments often get rejected but I wanted to tell you I read your posts and enjoy them!
Lola, Thank you for reading all of them. I appreciate your comment very much.
I’m actually moving to Naples this summer. Now I know to load up on flour!!
What a gorgeous birthday tart and what a lucky little birthday girl. I think that, to a certain extent, spoiling the kids is a grandmother’s prerogative. And it certainly looks like you had fun doing so.
How nice you got to make this lovely tart for your granddaughters birthday! My granddaughter just turned 8 last month. I like your take on this one…even though I enjoyed the chocolate crust…it was chocolate overload! Beautiful tart!
Mary, so you made this tart for your granddaughter Clara, it looks like it turned out just wonderful. Love that wonderfully shiny dark chocolate ganache. My daughter Klara (named after my beloved grandmother) who turned eleven last week, enjoyed the Banana Chocolate Tart too. The other kid taste testers were also pretty happy.
I enjoyed reading about your “00” Italian flour and loved the photos. Very nice story indeed!
Enjoy your weekend!
🙂
I can’t stop staring at those heavenly bags of flour. I am in love 🙂
Your tart looks good too…
A very special birthday treat. It looks so gorgeous. I found the info on the flour very interesting and since Henderson is a bit of a trip I guess I will check
King Arthur Flour. Tricia and I both made this one but used different versions. I used the nutella which was wonderful. A lovely dessert for special occasions.
Have a great weekend.
Your tart looks great! I’m sure your granddaughter loved it!
What a great twist on the crust! It looks delicious.
How neat that you are part of a baking group. Happy birthday to your granddaughter. I am sure she enjoyed this. Your tart looks so beautiful. Have a great weekend, Mary.
Happy Birthday to your granddaughter! Your tart looks like the perfect way to celebrate!
Thanks, Beth, I just subscribed to your Blog. I liked some of your recipes.
I am so jealous of that pizza place! As Liz Lemon would say “I want to go to there.” My brother-in-law lives is Arizona and we are always talking about going out there for a visit- your posts always give me ideas about places I’d like to go when we finally do it. Your tart looks yummy – I haven’t made the “white” version of this crust yet since I’m a late joiner to the group but I’m looking forward to it!
What an interesting post! I wouldn’t have thought of using Italian flour for the crust. I’ll have to send the link to your post to my brother. He’s just purchased a pizza oven and is starting a business making pizzas. The restaurant sounds fantastic. And your tart looks delicious!!
I’ve heard of buying dough from pizzerias, but never flour. I might have to try this from our amazing pizza place. How did you find it compared to King Arthur pricewise and flavor-wise?
What a wonderful post, Mary! Okay, you come here for the fresh crab & I’ll go there for the fabulous Italian food! I moved to Naples when I was 9 (Navy dad), so reading about all that wonderful Neapolitan food makes me swoon!
Also, had to laugh at your comment about the Foxglove – my mom always told my step-father if he didn’t behave she would fix him a nice cup of Digitalis Tea!
This was not my favorite tart, but I liked it a lot better when I took the fresh bananas off the top. I always enjoy learning new things – and, boy have we through this group!
Enjoy your weekend!
What are you going to do with all that flour, Mary? I hope that Clara enjoyed her birthday tart. It looks great.
Happy birthday to your granddaughter! Your tart was perfect for the celebration!
Wishing your grandchild a belated Happy 9th Birthday and you did a great job on the tart. I am sure your granddaughter loves it…chocolatey tart is every young gal’s favorite.
Ok- first off, you get the award for best post title- had me howling at the outset. And just love that you were able to celebrate your granddaughter’s birthday with this creation. Lovely. Now…..I want some of that flour and some of their pizza !!!! Too funny. Perhaps Nana and I will need to take a road trip:) Great post!!!
What a lovely birthday treat!
Best birthday ever! This looks delicious! I put bananas in everything, so this is right up my alley 😉
What a wonderful birthday tart! Thanks for the info on the Italian flour, wonder if it’s available online?