Bananas Foster Tart Recipe - Cooking Index
Bananas Foster Tart Recipe - Cooking Index
| 1 cup | 198g / 7oz | Sugar |
| 1 cup | 237ml | Heavy cream |
| 1/4 cup | 59ml | Rum |
| 1 teaspoon | 5ml | Cinnamon |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| 1/4 cup | 40g / 1.4oz | Raisins |
| 6 | Bananas | |
| 1 | Nine-inch homemade or prepared | |
| Fully-prebaked tart shell | ||
| 1 1/2 cups | 355ml | Homemade pastry cream - chilled |
| Whipped cream | ||
| Mint sprigs - for garnish | ||
| Confectioners' sugar - for garnish |
Preheat oven to 375 degrees.
In an ovenproof saucepan or deep skillet, combine sugar with 1/4 cup water and bring to a boil, stirring, over medium heat. Cook, stirring often with wooden spoon until sugar turns to a nutty brown caramel, 12 to 15 minutes. Remove pan from heat and carefully stir in cream, rum, spices and raisins (mixture will bubble furiously). Return pan to heat and boil 3 minutes. Peel bananas, slice them on the diagonal, and add to caramel sauce, turning to coat thoroughly. Transfer pan to oven and bake 3 minutes. Remove from oven and let cool.
Immediately before serving, fill tart shell with pastry cream until three-quarters full, and smooth top. Arrange cooled bananas in a decorative pattern over top of tart; drizzle with a few spoonfuls of raisin-caramel mixture. Pipe whipped cream in decorative rosettes on top of tart and garnish with mint sprigs and confectioners' sugar.
This recipe yields 8 to 10 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-054 broadcast 04-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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