Ingredients

• 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

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Instructions

1. Preheat oven to 350°F.
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.
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.