100 TVFN In Food Today recipes

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This is 1 of 100 recipes from the TVFN cooking show 'In Food Today' in a

new archive at The UK Recipe Archive. All recipes are available in both

Mastercook and Mealmaster formats.

 

To download go to - http://recipes.reedsweb.net/

 

* Exported from MasterCook *

 

Banana Tart With A Passion Fruit Sauce

 

Recipe By : IN FOOD TODAY SHOW #INC299

Serving Size : 1 Preparation Time :0:00

Categories : Infood01

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***TART CRUST***

4 sheets phyllo dough

3 ounces clarified butter

3 ounces salted crushed cashews

1 ounce confectioners sugar

***WHITE CHOCOLATE MOUSSE***

6 ounces whipped cream

1 cup white chocolate

***FILLING***

3 tablespoons butter

1 tablespoon sugar

4 bananas -- cut into 1/2 inch

-- pieces

1 1/2 ounces Meyers rum

***PASSION FRUIT SALAD***

1 cup passion fruit puree

1 cup half and half

4 egg yolks

2 ounces sugar

 

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 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. Chill in

refrigerator for 10 minutes, and then bake 6 to 7 minutes, or until

golden.

 

White Chocolate Mousse:

 

In a double boiler, melt chocolate to 120 degrees and set aside. In a

mixing bowl, whip the cream and fold in melted chocolate. Line a sheet

pan with parchment paper and spread the mixture evenly over it. Freeze

until hardened. Cut out 8 circles using a 4 inch circle cutter.

 

In a saute pan, melt butter, add sugar and combine well. Add 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 until smooth and add to

passion fruit mixture. Cook over medium heat for 10 minutes, strain

through a fine sieve and cool 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. Chill and

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

 

Converted by MC_Buster.

 

 

 

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NOTES : Recipe courtesy of Francois Payard, Pastry Chef of Payard, NYC

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