Caramelized Banana Tart (With Coconut Chantilly) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from head baker Jason Sunada of the Princeville Hotel in Hawai'i. Ingredients:
2 quarts milk |
2 cups heavy cream |
8 ounces sugar |
2 bananas, sliced |
8 egg yolks |
1 cup sugar, to caramelize |
4 eggs |
1 sweet tart crust, blind baked |
5 ounces cornstarch |
8 ounces sugar |
4 ounces butter (soft) |
1 ounce vanilla |
1 lb coconut flakes |
Directions:
1. Sift cornstarch and sugar and combine with yolks and eggs.
2. Boil milk and sugar.
3. Temper egg mixture into milk.
4. When mixture becomes thick and begins to bubble, remove from heat and stir in butter, vanilla and coconut.
5. Set aside in refrigerator to cool.
6. Whip heavy cream until soft peaks form.
7. For Assembly:.
8. Fold cream into custard to make Chantilly cream.
9. Spread Chantilly evenly in tart shell.
10. Lay bananas on top and sprinkle with sugar.
11. Use torch to caramelize sugar.
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