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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The tart recipe is great by itself for other types of pies/tarts This recipe is from The Culinary Institute of America’s Grilling cookbook. It has a lot of steps but most can be done ahead of time. One can grill their bananas on a stove top grill or pan in the kitchen. Read more . Also one can make the tartlets and pastry cream ahead of time for this spectacular twist on banana fosters. Ingredients:
1-2-3 tart dough recipe |
1/2 cup pastry cream recipe |
1/4 cup heavy cream |
sauce |
6 tbsp butter |
1/4 cup granulated sugar |
1 teaspoon lemon juice |
6 tablespoons dark or light rum |
2 tablespoons banana liqueur |
3 bananas |
garnish: 1/4 cup chopped toasted macadamia nuts |
1-2-3 dough |
1 cup softened butter |
1/2 cup granulated sugar |
3/4 teaspoon vanilla extract |
1 egg |
1/2 teaspoon grated lemon zest |
3 cups all-purpose flour |
pastry cream |
4 cups milk |
1 cup granulated sugar |
2/3 cup cornstarch |
6 eggs |
1 tablespoon vanilla extract |
6 tablespoons butter |
Directions:
1. See tart dough recipe below
2. 1-2-3 Dough
3. Cream together the butter, sugar, and vanilla extract by hand or on medium speed using the paddle attachment of an electric mixer until very light and fluffy, about 5 minutes.
4. Add the egg and beat until fully incorporated, scraping down the sides as necessary.
5. Add the lemon zest and flour, and mix until just incorporated.
6. Shape the dough into a disk and chill in the refrigerator for 1 hour before using.
7. On a lightly floured surface, roll the dough out to 1/2-inch thickness.
8. Cut eight 4-inch rounds out of the dough, and line 8 greased 3-inch tartlet pans with the dough. (If you cannot get 8 rounds after rolling out the dough the first time, gather up the scraps, re-roll the dough to 1/2-inch thickness, and cut out the needed rounds.)
9. Trim any excess dough from the tartlet pans.
10. Line the dough with 4-inch squares of parchment paper and fill the bottom of the tartlet pans with dried beans or pie weights.
11. Chill the dough for 10 minutes in the refrigerator before baking.
12. Preheat oven to 350°F.
13. Bake the tartlets for 12 minutes, or until par baked.
14. Remove the beans and the parchment paper and return the tartlet shells to the oven for 5 minutes, or until the shells are golden brown.
15. Allow the shells to cool to room temperature.
16. See pastry cream recipe below:
17. Pastry Cream
18. Combine the milk with half the sugar in a saucepan and bring to a boil.
19. Combine the remaining sugar with the cornstarch, add the eggs, and mix until smooth.
20. Temper the egg mixture into the hot milk and bring to a full boil, stirring constantly.
21. Remove from the heat and stir in the vanilla and butter.
22. Transfer to a clean container, place a piece of plastic wrap directly on top the pastry cream, and let cool.
23. Store any unused cream in a covered container in the refrigerator; let cool thoroughly before storing.
24. Whip the pastry cream until smooth if it has been refrigerated.
25. Whip the heavy cream to soft peaks.
26. Combine the pastry cream and whipped cream, and spoon the mixture into the tartlet shells, filling each 3/4 full.
27. Refrigerate the shells, covered, until ready to use.
28. Sauce:
29. Heat the butter in a medium-sized skillet over medium-high heat.
30. Add the sugar and cook until the sugar has started to darken slightly.
31. Add the lemon juice and swirl it into the butter mixture.
32. Remove the pan from the heat, and pour in the rum and the banana liqueur.
33. Return the pan to the heat and bring to a simmer. (If desired, you can “flame” the rum with a match. This is not essential, however.)
34. Keep the sauce warm.
35. Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash.
36. Spread the coals in an even bed.
37. Peel the bananas and cut into rounds or on the diagonal about 1/2 inch thick.
38. Grill the bananas until just softened, about 1 to 2 minutes, basting with the sauce once.
39. Cut the bananas in half so that each slice is 1/4inch thick.
40. Divide the bananas evenly among the tartlet shells, shingling the bananas, if desired.
41. Drizzle the remaining sauce over the bananas.
42. Garnish with the toasted macadamia nuts and serve immediately.
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