Yield: Yields 10 tarts
In this modern take on Bananas Foster, torched bananas and rum-spiked pastry cream are layered with on a cocoa-fueled crust and drizzled with a warm chocolate sauce.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, 3 to 4 minutes. Scrape the sides of the mixing bowl. Add the egg and beat well. In two batches, add the flour mixture and mix on medium-low speed until incorporated.
Scrape the dough onto plastic wrap, shape into a flat square, and wrap well. Refrigerate the dough for at least 4 hours or overnight.
Between two large sheets of parchment, roll the dough out into a 1/4-inch-thick rectangle that’s about 13-1/2×10 inches. Slide it onto a rimmed baking sheet and freeze. Once the dough is firm, after about 30 minutes, trim to 12-1/2×9 inches and then cut it into ten 2-1/2×4-1/2-inch rectangles. Arrange on a rimmed baking sheet and bake until set and dry, 10 to 15 minutes, rotating the pan after 5 minutes. Cool completely on the baking sheet on a rack.
Cut a 1/2-inch hole at the tip of the bag of pastry cream. Pipe the cream in a zigzag pattern across each tart crust to cover completely.
Peel and cut the bananas into 2-1/2-inch lengths, then slice them lengthwise 1/8 inch thick. Shingle the bananas across the pastry cream. Sprinkle each tart with 1 tsp. turbinado sugar. Pass the flame of a small kitchen torch over the bananas until the sugar bubbles and caramelizes. Let cool briefly.
Transfer the whipped cream to another pastry bag, fitted with a star tip, and pipe a string of 1/2-inch rosettes down one long side of each tart over the bananas. Dust with cocoa powder. Garnish with mint leaves (if using).
Serve the tarts with a scoop of ice cream on the side. Pour the warm chocolate sauce over the tart at the table.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?