Dessert

A True Food Kitchen Exclusive! This tart is a showstopper. Exotic yet familiar, this to-die-for dessert consists of a mesquite-kissed whole grain crust topped with decadent chocolate ganache, fresh bananas, and lightly toasted brazil nuts. The result is not only delicious, but a veritable work of art.

Food as Medicine
Bananas are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. Chocolate is a good source of polyphenols. The fat it contains is mostly stearic acid, which doesn't raise cholesterol levels. And a recent study indicates that compounds called flavonoids in dark chocolate are good for the heart. They reduce the stickiness of platelets, inhibiting blood clotting and reducing the danger of coronary artery blockages.

1 stick butter, softened
1 cup evaporated cane sugar
1 tablespoon brown rice syrup (optional, can substitute equal amount of honey)
1 egg
1 teaspoon vanilla extract
3/4 cup whole wheat flour
1/4 cup mesquite flour (optional, can substitute equal amount of whole wheat flour)
1 teaspoon baking soda
Pinch salt
1/3 cup rolled oats
1/4 cup brazil nuts, toasted & chopped

GANACHE
1 cup organic half & half
1/2 cup organic 82% cocoa chocolate

1. In a mixer, cream the butter & sugar. Add rice syrup & egg & continue to mix until smooth.
2. Add the dry ingredients gradually until incorporated (do not overmix).
3. Roll the dough out to ¼ inch thick. Cut into large circles and bake at 375 degrees for 10 minutes or until just firmed up.

For ganache and banana-nut topping:

1. Bring half and half to simmer. Pour over chocolate & mix with a spoon to melt chocolate. Allow to cool.
2. Cut three bananas into thin slices. Spread ganache over cookies & top with banana slices. Sprinkle with raw sugar & caramelize with a blow torch. Sprinkle with nuts and top with fresh whipped cream if desired.

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