Warm Banana Tart Recipe - Cooking Index
Warm Banana Tart Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter - softened |
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 2/3 cup | 97g / 3.4oz | Chopped cashews |
| 1 cup | 198g / 7oz | Egg - lightly beaten (large) |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| Filling | ||
| 2 | Eggs (large) | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 2 tablespoons | 30ml | All-purpose flour |
| 3/4 cup | 177ml | Heavy cream |
| 3 tablespoons | 45ml | Dark rum - optional |
| 3 | Ripe bananas - (to 4) - thinly sliced |
In food processor, combine butter, flour, cashews, egg and vanilla. Pulse on/off until dough is smooth. Press dough with hands into bottoms and sides of 9-inch tart pan with removable bottom. Pierce dough a few times with fork. Cover and chill 1 hour.
Preheat oven to 400 degrees. Bake crust until golden, 15 to 20 minutes. Let cool on wire rack. Reduce oven heat to 350 degrees.
Make filling: In large bowl, beat eggs and sugar with electric mixer until light and fluffy. Add flour and beat until smooth. Add cream, and rum if desired, and blend well. Pour mixture into cooled crust. Bake until custard is set, about 20 minutes. Set tart on wire rack. Arrange bananas in circular pattern over top of tart and serve warm.
This recipe yields 8 servings.
Per Serving: 460 Cal; 8g Prot; 27g Total Fat (14 Sat. Fat); 48g Carb.; 141mg Chol; 37mg Sod.; 2g Fiber.
Description:
"In this tart is an irresistible rum-flavored custard, the perfect base for bananas."
Source:
Vegetarian Times, March 2002
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