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Ingredients
- 4 sht phyllo dough
- 3 ounce clarified butter
- 3 ounce salted crushed cashews
- 1 ounce confectioners sugar
- 6 ounce whipped cream
- 1 c. white chocolate
- 3 Tbsp. butter
- 1 Tbsp. sugar
- 4 x bananas, cut into 1/2 inch pcs
- 1 1/2 ounce Meyers rum
- 1 c. passion fruit puree
- 1 c. half and half
- 4 x egg yolks
- 2 ounce sugar
Directions
- Tart Crust:Preheat oven to 380 degrees. Line a sheet tray with parchment paper and brush with clarified butter. Place first sheet of phyllo dough over the parchment paper, brush with clarified butter, sprinkle with cashews and cover with second sheet of phillo dough. Flatten with the back of a heavy pot. Cover with the third sheet over, brush with clarified butter, add in the fourth phyllo sheet and flatten again with a pot. Cut into rounds with a 5 inch circle cutter. Place each round inside a 4 inch tart circle pressing the dough against the sides. Refrigeratein refrigerator for 10 min, and then bake 6 to 7 min, or possibly till golden brown.
- White Chocolate Mousse:In a double boiler, heat chocolate to 120 degrees and set aside. In a mixing bowl, whip the cream and mix in melted chocolate. Line a sheet pan with parchment paper and spread the mix proportionately over it. Freeze till hardened. Cut out 8 circles using a 4 inch circle cutter.
- In a saute/fry pan, heat butter, add in sugar and combine well. Add in bananas, pour in rum and flambe the bananas.
- Passion Fruit Sauce:In a saucepan, bring passion fruit puree and half and half to a boil.
- In a mixing bowl, beat egg yolks with sugar till smooth and add in to passion fruit mix. Cook over medium heat for 10 min, strain through a fine sieve and cold in refrigerator.
- Assembly:Layer flambeed banana slices over the phyllo inside tart circle over the phyllo crust. Cover with a layer of white chocolate mousse. Refrigerateand un-mold once set. Decorate with a chocolate piece made-on marble and a sprig of mint, drizzle passion sauce around rim of tart.
- Yield: 8 tarts
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