Caramelized-Banana Tartlets with Bittersweet Chocolate Port Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
These tartlets use a crust that's especially easy to make: It gets pressed into the pan, rather than rolled out. Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature |
1/2 cup powdered sugar |
1/2 cup hazelnuts, lightly toasted, ground |
1 teaspoon finely grated orange peel |
1/2 teaspoon vanilla extract |
1/2 teaspoon salt |
1 cup all purpose flour |
4 tablespoons (1/2 stick) unsalted butter, divided |
6 medium-size slightly under-ripe bananas, peeled, each cut on diagonal into 1/2-inch-thick slices, divided |
1/2 cup sugar, divided |
6 tablespoons warm water, divided |
1 pint premium vanilla ice cream |
bittersweet chocolate-port sauce |
Directions:
1. For crust: Using electric mixer, beat first 6 ingredients in medium bowl to blend. Add flour; beat until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
2. Preheat oven to 350°F. Divide dough into 6 equal pieces. Press 1 piece evenly onto bottom and up sides of each of six 4 1/2-inch-diameter tartlet pans with removable bottoms. Bake crusts until deep golden brown and cooked through, about 25 minutes. Cool crusts completely in pans on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.)
3. For filling: Melt 2 tablespoons butter in large nonstick skillet over medium-high heat until beginning to brown. Add half of bananas to skillet in single layer; cook until bananas brown on bottom, about 45 seconds. Using thin spatula, turn slices over; sprinkle 1/4 cup sugar evenly over bananas. Cook until sugar dissolves and turns golden, occasionally swirling pan, about 3 minutes. Turn banana slices over; add 3 tablespoons warm water and continue cooking until caramel thickens slightly, swirling pan, about 2 minutes. Arrange banana slices in each of 3 tartlet crusts; spoon any caramel from skillet over. Clean skillet, then repeat procedure with remaining butter, bananas, sugar, and water. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature. Warm in 350°F oven 10 minutes before continuing recipe.)
4. Top each tartlet with scoop of vanilla ice cream. Drizzle each tartlet with Bittersweet Chocolate-Port Sauce and serve.
|
|