Click To Go Back To Recipe List

Banana Tart w/ Chocolate Mousse & Passion Fruit

8 servings

Ingredients

4 sheets phyllo dough
8 tablespoons clarified butter
3/4 cup salted cashews, crushed (3 ounces)
3 tablespoons whole butter
1 tablespoon sugar
4 bananas cut into 1/2-inch pieces
3 tablespoons dark rum
3/4 cup whipped cream
1 cup white chocolate
1 cup passion fruit puree
1 cup half-and-half
4 egg yolks
1/3 cup sugar

Method

Method for the Tart Crust

Preheat the oven to 375 F. Line a cookie sheet with parchment paper and brush with clarified butter. Place 1sheet of phyllo dough over the parchment paper, brush with clarified butter, sprinkle with cashews and cover with a second sheet of phyllo dough. Flatten both layers with the back of a heavy pot. Cover with a third sheet of phyllo, brush with clarified butter, add the fourth sheet of phyllo and flatten again with a pot.

Cut into rounds with a 5-inch circle cutter. Place each round inside a 4-inch tart mold or ramekin, pressing the dough against the sides to form a tart shell. Chill the shells in the refrigerator for 10 minutes, and then bake 6 to 7 minutes, or until golden brown.

Method for the White Chocolate Mousse

Melt the white chocolate in the top half of a double boiler, to 120 F. and set aside. In a cold mixing bowl over ice, whip the cream to a thick ribbon consistency and fold in the melted chocolate.

Line a cookie sheet with parchment paper, spread the chocolate mixture evenly over the pan, and freeze until hardened. Cut out 8 chocolate circles, using a 4-inch circle cutter, and return to the freezer until ready to use.

Method for the Banana Filling

In a saute pan, melt the butter and add the 1 tablespoon of sugar and combine well. Add the bananas, pour in the rum and ignite (flambe) the bananas, cooking until the flame subsides.

Method for the Passion Fruit Sauce

Bring the puree and half-and-half to a boil in a saucepan. In a mixing bowl, beat the egg yolks with 1/3 cup sugar until smooth and add to the fruit mixture. Cook over medium heat for 10 minutes, strain through a fine sieve and cool in the refrigerator.

Method to Assemble

Using a ring approximately 4 inches wide and 2 inches high, layer the ingredients in the following order: 1 phyllo crust circle, 1 white chocolate circle, 1 phyllo crust circle, 1 layer of cooked banana slices. Repeat with remaining ingredients to make 8 servings. Garnish with passion fruit sauce and ice cream.