Banana Chocolate Tart

• 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

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

graham cracker crumbs, unsalted butter, sugar, salt, chocolate chips, heavy cream, dark rum, bananas, apricot preserves

Taken from www.epicurious.com/recipes/food/views/banana-chocolate-tart-102952 (may not work)