Active Time

　　25 min

　　Total Time

　　40 min

　　This tart is a great last-minute dessert for just about any meal, and it's quite possible you have all the ingredients in your kitchen right now. Grind your own crumbs if you've got whole graham crackers on hand.

　　

Ingredients

Serves 8

　　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

　　

Step 1

Preheat oven to 350°F.

　　

Step 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. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes.

　　

Step 3

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.