- 1 refrigerated pie crust
- 1/4 cup dark chocolate shavings, divided
- 2 medium bananas, thinly sliced
- 1 tablespoon apple jelly
- Preheat oven to 425 degrees F. Line large baking sheet with parchment.
- Roll out dough on lightly floured surface to a 15 inch diameter. With a 4 inch round biscuit cutter, or the top of a wide mouthed jar, cut out 12 circles, re-rolling scraps if necessary. Discard any leftover dough. Top each circle with 1/2 teaspoon of the chocolate. Add a layer of banana, leaving a 1/2 inch border around edges. Fold sides of dough and pleat edges, pressing firmly with fingers to seal pleats, forming a rustic tart. Place jelly in small microwaveable bowl and microwave on high 15 to 20 seconds. Lightly brush bananas with jelly. Sprinkle tops with the remaining chocolate.
- Bake until lightly browned and bananas have softened, 14 to 15 minutes. Remove from oven and cool on baking sheet 15 minutes before serving.