Name: Banana Cream Mousse Tart – A Decadent Dessert with White Chocolate & Ganache
Ingredients: 4 cups NILLA Wafers, crushed (approximately 1 box); 2 tablespoons sugar; 6 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; ¼ teaspoon salt; 12 ounces milk or dark chocolate, chopped; 1 cup heavy cream; 4 tablespoons unsalted butter; 3 tablespoons malted milk powder (optional); 2 ripe bananas, chopped; 8 ounces white chocolate, finely chopped; 2½ cups cold heavy cream, divided; 3 tablespoons powdered sugar; ¼ cup cold water; 2 teaspoons gelatin powder; ½ cup whipped cream; 1 banana, sliced; ¼ cup crushed NILLA Wafers

Ingredients

Scale

For the NILLA Wafers Cookie Crust:

4 cups NILLA Wafers, crushed (approximately 1 box)
2 tablespoons sugar
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt

For the Malted Milk Chocolate Ganache:

12 ounces milk or dark chocolate, chopped
1 cup heavy cream
4 tablespoons unsalted butter
3 tablespoons malted milk powder (optional)

For the White Chocolate Banana Mousse:

2 ripe bananas, chopped
8 ounces white chocolate, finely chopped
2½ cups cold heavy cream, divided
3 tablespoons powdered sugar
¼ cup cold water
2 teaspoons gelatin powder

For Garnish:

½ cup whipped cream
1 banana, sliced
¼ cup crushed NILLA Wafers

Instructions

Prepare the Crust:
- Preheat your oven to 350°F.
- In a food processor, pulse NILLA Wafers into fine crumbs.
- In a bowl, combine the crumbs, sugar, melted butter, vanilla extract, and salt. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom and sides of a 9-inch tart pan.
- Bake for 10 minutes, then let it cool completely.
Make the Ganache:
- In a saucepan, heat heavy cream until it begins to simmer.
- Place chopped chocolate in a bowl. Pour the hot cream over it and let it sit for a minute.
- Stir until smooth. Add butter and malted milk powder, mixing until fully incorporated.
- Pour the ganache over the cooled crust, spreading it evenly. Refrigerate until set.
Prepare the Mousse:
- Sprinkle gelatin over cold water in a small bowl; let it bloom for about 5 minutes.
- In a saucepan, heat ½ cup of heavy cream until steaming. Remove from heat, add bloomed gelatin, and stir until dissolved.
- Place chopped white chocolate in a bowl. Pour the warm cream mixture over it and let it sit for a minute. Stir until smooth.
- Blend chopped bananas until smooth, then mix into the white chocolate mixture.
- Whip the remaining 2 cups of cold heavy cream with powdered sugar until soft peaks form. Gently fold into the banana-chocolate mixture until combined.
- Spread the mousse over the set ganache layer. Refrigerate until firm, about 2 hours.
Garnish and Serve:
- Before serving, top the tart with whipped cream, banana slices, and crushed NILLA Wafers.
- Slice and enjoy this delightful dessert!