Banana Tart With A Passion Fruit Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits, Eggs | Infood01 | 1 | Servings | |
INGREDIENTS
| 4 | Sheets phyllo dough | |
| 3 | oz | Clarified butter |
| 3 | oz | Salted crushed cashews |
| 1 | oz | Confectioners sugar |
| 6 | oz | Whipped cream |
| 1 | c | White chocolate |
| 3 | T | Butter |
| 1 | T | Sugar |
| 4 | Bananas, cut into 1/2 inch | |
| pieces | ||
| 1 1/2 | oz | Meyers rum |
| 1 | c | Passion fruit puree |
| 1 | c | Half and half |
| 4 | Egg yolks | |
| 2 | oz | Sugar |
INSTRUCTIONS
1999 Tart Crust: Preheat oven to 380 degrees. Line a sheet tray with parchment paper and brush with clarified butter. Place first sheet of phyllo dough over the parchment paper, brush with clarified butter, sprinkle with cashews and cover with second sheet of phillo dough. Flatten with the back of a heavy pot. Cover with the third sheet over, brush with clarified butter, add the fourth phyllo sheet and flatten again with a pot. Cut into rounds with a 5 inch circle cutter. Place each round inside a 4 inch tart circle pressing the dough against the sides. Chill in refrigerator for 10 minutes, and then bake 6 to 7 minutes, or until golden. White Chocolate Mousse: In a double boiler, melt chocolate to 120 degrees and set aside. In a mixing bowl, whip the cream and fold in melted chocolate. Line a sheet pan with parchment paper and spread the mixture evenly over it. Freeze until hardened. Cut out 8 circles using a 4 inch circle cutter. In a saute pan, melt butter, add sugar and combine well. Add bananas, pour in rum and flambe the bananas. Passion Fruit Sauce: In a saucepan, bring passion fruit puree and half and half to a boil. In a mixing bowl, beat egg yolks with sugar until smooth and add to passion fruit mixture. Cook over medium heat for 10 minutes, strain through a fine sieve and cool in refrigerator. Assembly Layer flambeed banana slices over the phyllo inside tart circle over the phyllo crust. Cover with a layer of white chocolate mousse. Chill and un-mold once set. Decorate with a chocolate piece made-on marble and a sprig of mint, drizzle passion sauce around rim of tart. Yield: 8 tarts Converted by MC_Buster. NOTES : Recipe courtesy of Francois Payard, Pastry Chef of Payard, NYC Recipe by: IN FOOD TODAY SHOW #INC299 Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on Jun 2,
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Nutrition (calculated from recipe ingredients)
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Calories: 2214
Calories From Fat: 850
Total Fat: 96.1g
Cholesterol: 941.3mg
Sodium: 460.7mg
Potassium: 2084.4mg
Carbohydrates: 326.2g
Fiber: 13.8g
Sugar: 192g
Protein: 26.9g