Warm Banana Tart

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Warm Banana Tart


Warm banana tart with spiced rum caramel. As seen in the Spring 2006 Issue of 'Homefront Magazine' Photography by Bruce Gibson / Homefront Magazine Spring 2006

Dessert	Spring / Summer


Yield: 4 Servings Crème Patisserie: 2 cups milk 1 egg ½ cup sugar 1 tsp vanilla ½ cup cornstarch Spiced Rum Caramel: 2 oz spiced rum 4 oz brown sugar 1 tsp butter Sweet Pastry Dough: 2 cups white flour 1 cup unsalted butter 1/3 cup cold water 1 egg yolk 1 tsp sugar 1/2 tsp salt

Spiced Rum Caramel: Melt butter and sugar in saucepan. Add rum, boil together into a thick caramel Crème Patisserie: Mix together 1 egg, sugar and cornstarch. Bring the milk to a boil. Whisk the hot milk into the egg mixture. Transfer back to the pan and bring to a boil. Remove from pan and let sit until cool. Sweet Pastry Dough: Combine all ingredients except egg yolk and water in a food processor. Beat together the egg yolk and water. Add slowly to the food processor. As soon as dough comes together into a ball. Remove from food processor, and transfer to the refridgerator to chill for at least an hour. Remove dough from the refridgerator and roll into 5” rounds. Fill tart shells with dough, line with foil and fill with dried rice or beans. Bake 15 minutes at 350 f, remove foil and bake for 5 minutes more.

Fill tart shells with pastry cream. Top with sliced bananas and drizzle with the spiced rum caramel sauce.