Chocolate Banana Tart

Chocolate Banana Tart

1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, cut into pieces
1/3 cup plus 1 1/2 tablespoons sugar
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup heavy cream
1 1/2 tablespoons dark rum
6 firm-ripe bananas
1/4 cup apricot preserves

Preheat oven to 350 degrees. Blend crumbs, butter, 1/3 cup sugar and salt in
a food processor until mixture begins to hold together. Pat onto bottom and
up sides of a 9-inch tart pan with a removable bottom. Bake in middle of
oven until side of crust is firm to the touch, 14-18 minutes. Sprinkle
chocolate chips into hot crust and let stand 5 minutes to soften. Spread
evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons
sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick
slices. Whisk preserves and add bananas, tossing to coat. Spoon banana
mixture into crust and top with whipped cream.

Serves 8.