Caramelized Banana Tartlets With Vanilla Bean And Chocolate Recipe
Servings: 6
Ingredients
- 1/2 x 15 ounces pk refrigerated pie crust dough*, at room temperature
- 2 c. heavy cream
- 10 Tbsp. sugar
- 2 x 1 ounce squares bittersweet chocolate, minced
- 1/2 x vanilla bean, split lengthwise
- 6 x egg yolks, slightly beaten
- 5 sm bananas, (5 to 6), peeled and sliced Preheat oven to 400 F. On clean, floured work surface gently roll out
Directions
- Dough. Cut six circles from dough to fit 4 1/2-inch tartlet pans. Gently press dough into pans, covering bottom and sides of pans. Prick dough with fork.
- Bake according to package instructions. Let cold. In top of double boiler over simmering water, combine heavy cream, 4 tbsp. sugar, chocolate and vanilla bean. Stir till sugar has dissolved and chocolate has melted. Remove vanilla bean; with the tip of a small knife, scrape seeds from softened vanilla bean back into cream mix, and whisk till uniform. Slowly add in 1/2 c. warm cream mix to egg yolks, whisking constantly. Whisk egg mix back into double boiler. Cook, whisking custard till thickened. Strain custard into bowl.
- Cover surface of custard with plastic wrap to keep a skin from forming. Cold.
- Chill 2 hrs. Preheat broiler. Proportionately divide custard among tart shells.
- Top with banana slices. Sprinkle 1 tbsp. sugar over each tart.
- lace under broiler for 2-3 min, or possibly till sugar has caramelized. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 173 | 57% |
| Total Fat 19.89g | 25% |
| Saturated Fat 12.32g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 18mg | 1% |
| Potassium 264mg | 8% |
| Total Carbs 34.8g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 26.39g | 18% |
| Protein 2.51g | 4% |
