Banana Chocolate Tart

Ingredients

• 0.3 cup apricot preserves 
• 1.5 tablespoons rum dark
• 0.5 cups graham cracker crumbs 
• 1 cup heavy cream 
• 6  firm-ripe bananas 
• 0.1 teaspoon salt 
• 0.5 cup semi chocolate chips 
• 0.3 cup sugar 
• 5 tablespoons butter unsalted cut into pieces

Equipment

• food processor
• oven
• whisk
• tart form

Directions

1. Preheat oven to 350°F.
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. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks.
6. Cut bananas into 1/4-inch-thick slices.
7. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream.