Try this Banana Tart with a Passion Fruit Sauce recipe, or contribute your own.
Suggest a better descriptionMMMMM-------------------WHITE CHOCOLATE MOUSSE------------------------ 6 oz Whipped cream 1 c White chocolateMMMMM--------------------------FILLING------------------------------- 3 tb Butter 1 tb Sugar 4 Bananas; cut into 1/2 inch ; pieces 1 1/2 oz Meyers rumMMMMM--------------------PASSION FRUIT SALAD------------------------- 1 c Passion fruit puree 1 c Half and half 4 Egg yolks 2 oz Sugar Tart Crust: Preheat oven to 380 degrees. Line a sheet tray with parchment paper and brush with clarified butter. Place first sheet of phyllo dough over the parchment paper, brush with clarified butter, sprinkle with cashews and cover with second sheet of phillo dough. Flatten with the back of a heavy pot. Cover with the third sheet over, brush with clarified butter, add the fourth phyllo sheet and flatten again with a pot. Cut into rounds with a 5 inch circle cutter. Place each round inside a 4 inch tart circle pressing the dough against the sides. Chill in refrigerator for 10 minutes, and then bake 6 to 7 minutes, or until golden. White Chocolate Mousse: In a double boiler, melt chocolate to 120 degrees and set aside. In a mixing bowl, whip the cream and fold in melted chocolate. Line a sheet pan with parchment paper and spread the mixture evenly over it. Freeze until hardened. Cut out 8 circles using a 4 inch circle cutter. In a saute pan, melt butter, add sugar and combine well. Add bananas, pour in rum and flambe the bananas. Passion Fruit Sauce: In a saucepan, bring passion fruit puree and half and half to a boil. In a mixing bowl, beat egg yolks with sugar until smooth and add to passion fruit mixture. Cook over medium heat for 10 minutes, strain through a fine sieve and cool in refrigerator. Assembly: Layer flambeed banana slices over the phyllo inside tart circle over the phyllo crust. Cover with a layer of white chocolate mousse. Chill and un-mold once set. Decorate with a chocolate piece made-on marble and a sprig of mint, drizzle passion sauce around rim of tart. Yield: 8 tarts NOTES : Recipe courtesy of Francois Payard, Pastry Chef of Payard, NYC Recipe by: IN FOOD TODAY SHOW #INC299 Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on Jun 2, 1999
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1361 | ||
Calories from Fat: 1227 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.3g | 182 % | |
Saturated Fat 85.9g | 429 % | |
Monounsaturated Fat 35.6g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 358.2mg | 110 % | |
Sodium 1050.2mg | 36 % | |
Potassium 54.4mg | 1 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 37.8g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1361
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