This is a great base recipe for tarts using all types of fruit. Apricots, sweet cherries, poached pears, and raspberries are all excellent.

Makes one 10-inch tart, about 8 servings

This is a great base recipe for tarts using all types of fruit. Apricots, sweet cherries, poached pears, and raspberries are all excellent.

COCOA DOUGH
1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
3 tablespoons sugar
3 tablespoons alkalized (Dutch process) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cold and cut into 8 pieces
1 large egg
1 tablespoon water

1. For the dough, combine the dry ingredients in the work bowl of a food processor fitted with the metal blade. Pulse several times to mix. Add the butter and pulse repeatedly, about 20 times, to mix it in finely. Add the egg and water and pulse again until the dough forms a ball. Invert the bowl to a lightly floured work surface and carefully remove the blade. Shape the dough into a disk.
2. Set a rack in the lowest level of the oven and preheat to 350 degrees.
3. Roll the dough on a floured surface to an 11-inch disk. Fold the dough in half and place it in the pan, lining up the fold with the diameter of the pan. Unfold the dough into the pan and press it well into the bottom and side of the pan. Cut away any excess dough at the rim of the pan with a bench scraper or the back of a knife.

FILLING
3/4 cup fat-free milk
1/4 cup sugar
2 tablespoons unsalted butter
4 ounces bittersweet chocolate
1 large egg
3 large egg whites
1/2 teaspoon ground cinnamon
3 ripe bananas, peeled and sliced 1/2-inch thick

4. For the custard filling, combine the milk, sugar, and butter in a saucepan and bring to a simmer over medium heat, whisking occasionally.
5. Remove from heat and add the chocolate. Let the chocolate melt for a minute, then whisk smooth. Whisk in the egg, then the egg whites, one at a time, then whisk in the cinnamon.
6. Arrange the banana slices in the tart crust and pour the custard filling over them.
7. Bake the tart for about 35 minutes, or until the crust is baked through and the filling is set. Don?t over-bake the tart or the filling will inflate so much it might break off at the sides of the tart.
8. Cool the tart on a rack.

Serving: This rich tart needs no accompaniment
Storage: Keep the tart at a cool room temperature on the day it is baked. Refrigerate leftovers and bring them to room temperature before serving again.