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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This dessert combines bananas and caramel with a creamy orange flavoured topping, all favorite Mexican flavours. Cook time is chill time. Ingredients:
1 cup all-purpose flour |
1/4 cup firmly packed brown sugar |
1/2 cup butter |
3/4 cup caramel ice cream topping |
1/4 cup all-purpose flour |
2 medium bananas |
1 (8 ounce) package cream cheese, softened |
1/4 cup sugar |
1 tablespoon orange zest |
1 cup whipping cream, whipped |
1/4 cup slivered almonds, toasted |
Directions:
1. Heat oven to 350*F Grease 10 inch tart pan with removable bottom.
2. In medium bowl, combine 1 cup flour and brown sugar.
3. Using pastry blender cut in butter until mixture resembles coarse crumbs.
4. Press in bottom of greased pan.
5. Bake at 350*F for 14 to 19 minutes or until light golden brown.
6. Cool completely.
7. In small saucepan, over medium heat, combine caramel topping and 1/4 cup flour; bring just to a boil.
8. Cool; refrigerate until very cold.
9. Just before serving, spread caramel mixture over crust.
10. Slice bananas; arrange over caramel.
11. In small bowl, beat cream cheese and sugar until fluffy.
12. Fold in orange peel and whipped cream.
13. Spread over sliced bananas.
14. Sprinkle with slivered almonds.
15. Remove torte from pan and serve immediately.
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