Chocolate and Caramelized Banana Tarts
This recipe makes 8 servings
|Per serving: about||-|
|total fat||39 g|
|sat. fat||23 g|
- Portion size: 8
A crisp crust of phyllo envelops a bed of caramelized bananas and a chocolate filling for an irresistible match made in heaven. Serve these generous-size tarts with a scoop of vanilla ice cream and sliced bananas.
- 8 8bananabananas
- 2 tbsp 2tbsplemon juice
- 1/2 cup 1/2cupgranulated sugar
- 1/4 cup 1/4cupbutter
- 1/4 cup 1/4cupdark rum PASTRY SHELLS
- 10 sheets 10sheetsphyllo pastry
- 1/2 cup 1/2cupmelted butter
- 1/2 cup 1/2cupicing sugar CHOCOLATE GANACHE
- 8 oz 8ozbittersweet chocolate, finely chopped
- 2/3 cup 2/3cupwhipping cream
- 2 tbsp 2tbspliquid honey
Pastry Shells: Place 2 sheets of phyllo on work surface, keeping remaining phyllo covered with damp tea towel to prevent drying out. Brush phyllo sheets lightly with some of the butter; using small sieve, dust about 1 tbsp (15 mL) of the icing sugar over each. Top each with second sheet of phyllo, butter and sugar. Repeat with 2 more sheets, butter and sugar; top with remaining phyllo. With rolling pin, lightly press sheets together. Brush lightly with remaining butter.
Lightly grease eight 4-1/2- x 1-inch (11 x 2.5 cm) foil tart pans. Cut four 6-inch (15 cm) rounds out of each phyllo stack; press rounds into prepared pans. Top with 8 more tart pans; fill with pie weights or dried beans.
Bake in centre of 350°F (180°C) oven for 15 minutes. Remove weights and top pans. Bake until golden brown, about 3 minutes. Let cool on rack. (Make-ahead: Cover loosely and store at room temperature for up to 1 day.)
Slice bananas 1/2 inch (1 cm) thick into bowl. Add lemon juice; toss to coat. Sprinkle half of the sugar evenly in large heavy skillet; heat over high heat until melted and golden. Add half each of the butter and bananas; cook, shaking pan, until bananas are golden and just tender, about 1 minute.
Remove pan from heat; stir in half of the rum. Scrape onto large plate, spreading to let cool. Repeat with remaining sugar, butter, bananas and rum. (Make-ahead: Cover and refrigerate for up to 1 day.)
Chocolate Ganache: Place chocolate in bowl. In saucepan, bring cream and honey to boil; pour over chocolate and whisk until smooth.
Spoon heaping 1/3 cup (75 mL) banana mixture into each shell. Cover with scant 1/4 cup (50 mL) ganache. Refrigerate until set, about 20 minutes. (Make-ahead: Cover loosely and refrigerate for up to 1 day.) Let stand at room temperature for 1 hour before serving.
Additional information :
Tip: For a treat, bake leftover scraps of buttered and sugared phyllo on rimless baking sheet in centre of 350°F (180°C) oven until crisp and golden, about 15 minutes.