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Name: Caramelized Banana Tartlets with Vanilla Bean And Chocola
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 10 tb Sugar; 6 Egg yolks; slightly beaten; 2 c Heavy cream; 2 1 oz squares bittersweet; 1/2 Vanilla bean; split; 5 sm Bananas; (5 to 6), peeled; ; sliced; 1/2 15 15 ounces pk refrigerated

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INGREDIENTS

10 tb Sugar
6 Egg yolks; slightly beaten
2 c Heavy cream
2 1 oz squares bittersweet
1/2 Vanilla bean; split
5 sm Bananas; (5 to 6), peeled
; sliced
1/2 15 15 ounces pk refrigerated

Servings

INSTRUCTIONS

Preheat oven to 400 ? F. On clean, floured work surface gently roll out 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 cool. In top of double boiler over simmering water, combine heavy cream, 4 tbsp. sugar, chocolate and vanilla bean. Stir until 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 mixture, and whisk until uniform. Slowly add 1/2 cup hot cream mixture to egg yolks, whisking constantly. Whisk egg mixture back into double boiler. Cook, whisking custard until thickened. Strain custard into bowl. Cover surface of custard with plastic wrap to keep a skin from forming. Cool. Refrigerate 2 hours. Preheat broiler. Evenly divide custard among tart shells. Top with banana slices. Sprinkle 1 tbsp. sugar over each tart. Place under broiler for 2-3 minutes, or until sugar has caramelized. Serve immediately. NOTES : *Be sure to get pie crust made with vegetable shortening and not lard. Recipe by: In Style Magazine Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on Jun 17, 1999

NOTES

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Caramelized Banana Tartlets with Vanilla Bean And Chocola

10 tb Sugar
6 Egg yolks; slightly beaten
2 c Heavy cream
2 1 oz squares bittersweet
1/2 Vanilla bean; split
5 sm Bananas; (5 to 6), peeled
 ; sliced
1/2    15 15 ounces pk refrigerated

Preheat oven to 400 ? F. On clean, floured work surface gently roll  out 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  cool. In top of double boiler over simmering water, combine heavy  cream, 4 tbsp. sugar, chocolate and vanilla bean. Stir until 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 mixture, and whisk until uniform. Slowly add 1/2 cup hot  cream mixture to egg yolks, whisking constantly. Whisk egg mixture  back into double boiler. Cook, whisking custard until thickened.  Strain custard into bowl. Cover surface of custard with plastic wrap  to keep a skin from forming. Cool. Refrigerate 2 hours. Preheat  broiler. Evenly divide custard among tart shells. Top with banana  slices. Sprinkle 1 tbsp. sugar over each tart. Place under broiler  for 2-3 minutes, or until sugar has caramelized. Serve immediately.    NOTES : *Be sure to get pie crust made with vegetable shortening and  not lard.    Recipe by: In Style Magazine          Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on Jun  17, 1999

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 6 servings

Calories: 516
Calories from Fat: 264 (51%)

Amt Per Serving		% DV

	Total Fat 29.4g	39 %
	Saturated Fat 18.3g	91 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 1.1g
Cholesterol 108.7mg		33 %
Sodium 30.1mg		1 %
Potassium 60.8mg		2 %
Total Carbohydrate 64.7g		19 %
	Dietary Fiber 0g	0 %
	Sugars, other 64.7g
Protein 1.6g		2 %
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.

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Calories per serving: 516

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