Chocolate Caramel Tart With Roasted Bananas

What can I say - I'm a true chocoholic and a glutton for punishment! This we tried and it was just too delicious. Found this on the godiva web site.In the posting I didn't allow for extra chilling & cooling times.

• Ready In: 2 hrs 25 mins
• Serves: 8

Ingredients

• TART DOUGH

• 7  tablespoons unsalted butter or 7  tablespoons margarine
• 2⁄3 cup confectioners' sugar
• 1⁄2 cup  slivered almonds, finely ground
• 1  pinch salt
• 1  large egg
• 1 1⁄2 cups cake flour

• CARAMEL LAYER

• 3⁄4 granulated sugar
• 3  tablespoons water
• 3⁄4 cup heavy cream
• 1⁄4 cup light corn syrup
• 1 1⁄2 tablespoons unsalted butter or 1 1⁄2 tablespoons margarine

• ROASTED BANANAS

• 2  large bananas
• 1  tablespoon unsalted butter or 1  tablespoon margarine, melted
• 1  tablespoon granulated sugar
• 1  tablespoon dark rum

• CHOCOLATE GANACHE LAYER

• 5 (1 1/2ounce)  Godiva dark chocolate bars, finely chopped
• 1⁄3 cup heavy cream

• GARNISH

•  chocolate curls (optional)
•  toasted  whole almond (optional)

Directions

1. DOUGH:
2. In medium bowl with an electric mixer, beat butter or margarine at medium-high speed until creamy, about 1 minute.
3. Add confectioners' sugar, ground almonds and salt and mix until just combined, scraping down the sides of bowl as necessary.
4. Add egg and mix until combined.
5. Add flour and mix at low speed until just blended.
6. Scrape dough onto work surface and shape into a disc.
7. Wrap the disc in plastic wrap and refrigerate for at leats 1 hour or overnight.
8. Position rack in center of oven.
9. Preheat oven to 350°F.
10. On lightly floured work surface, roll dough into an 11" circle.
11. Press dough into bottom and sides of tart pan.
12. Gently roll the rolling pin over rim of the tart pan to remove excess dough.
13. Prick bottom dough with fork several times and place pan on cookie sheet.
14. Cut a 10" square of parchment paper and place in tart shell over dough to cover the bottom.
15. Fill shell with enoguh dry beans or dry rice to cover bottom and weigh down paper.(Can use waxed paper as well, if necessary).
16. Bake for 15 minutes; remove weights and parchment paper and bake for an additional 8 to 10 minutes or until light golden brown.
17. Set aside to cool completely.
18. MAKE CARAMEL LAYER:
19. In medium, heavy saucepan, combine sugar and water and cook over medium heat, stirring occasionally, until sugar is dissolved.
20. Stop stirring; increase heat to high and cook until syrup turns to dark amber caramel color.
21. Remove from heat and carefully add cream(mixture will bubble up) corn syrup and butter.
22. Cook over medium heat until mixture reaches 240F on a candy thermometer.
23. Remove from heat and very, very, very carefully pour caramel into tart shell.
24. Let cool 30 minutes.
25. ROAST BANANAS:
26. Without peeling the bananas, slice each in half lengthwise and arrange skin sides down in roasting pan.
27. Brush butter or margarine over bananas, then sprinkle with sugar and rum.
28. Bake 15-20 minutes, until skind are black and banana flesh is golden brown.
29. Set aside to cool.
30. ASSEMBLE THE TART:
31. Pour caramel layer evenly into baked and cooled tart shell.
32. Carefully remove skin from roasted bananas.
33. Cut each banana half crosswise into quarters.
34. Arrange the quarters in circular pattern over caramle layer.
35. MAKE GANACHE:
36. Place the chocolate in medium bowl.
37. In a small saucepan over medium-high heat bring the cream to a gentle boil.
38. Pour the hot cream over the chocolate.
39. Allow the mixture to sdtand for 30 seconds to melt the chocolate.
40. Gently whisk until smooth.
41. Pour the chocolate over banana slices and spread evenly with a spatula.
42. Garnish with chocolate curls and/or almonds, if desired.