Bananas foster tart

Yield: 8 servings

Measure Ingredient
1.00 cup sugar
1.00 cup heavy cream
¼ cup rum
1.00 teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup raisins
6.00 \N bananas
1.00 \N nine-inch homemade or prepared
1 \N fully-prebaked tart shell
1½ cup homemade pastry cream; chilled
1 \N whipped cream
1 \N mint sprigs; for garnish
1 \N confectioners' sugar; for garnish

Preheat oven to 375 degrees. In an ovenproof saucepan or deep skillet, combine sugar with ¼ cup water and bring to a boil, stirring, over medium heat. Cook, stirring often with wooden spoon until sugar turns to a nutty brown caramel, 12 to 15 minutes. Remove pan from heat and carefully stir in cream, rum, spices and raisins (mixture will bubble furiously). Return pan to heat and boil 3 minutes. Peel bananas, slice them on the diagonal, and add to caramel sauce, turning to coat thoroughly. Transfer pan to oven and bake 3 minutes. Remove from oven and let cool. Immediately before serving, fill tart shell with pastry cream until three-quarters full, and smooth top. Arrange cooled bananas in a decorative pattern over top of tart; drizzle with a few spoonfuls of raisin-caramel mixture. Pipe whipped cream in decorative rosettes on top of tart and garnish with mint sprigs and confectioners' sugar. This recipe yields 8 to 10 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-054 broadcast 04-09-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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