Banana Tart

How to Prepare Phyllo Tart Crust:

Preheat oven to 380 F. 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 phyllo dough. Flatten with the
back of a heavy pot. Cover with the third sheet over, brush with
clarified butter, add the forth phyllo sheet and flatten again with a
pot. Cut into rounds with 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.

How to Prepare the White Chocolate Mousse:

In a double boiler, melt the choclate to 120 F 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 eight circles using a 4-inch cutter.

How to Prepare the Banana Filling:

In a saute pan, melt butter, add sugar and combine well. Add bananas,
pour in rum and flambe the bananas.

How to Prepare passion fruit sauce (optional)

In a sauce pan, 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.

How to Assemble:

Using a ring 4 inches wide and 2 inches high, layer ingredients in the
following order and refrigerate until set.

1 phyllo crust circle 1 layer of white chocolate mousse 1 phyllo crust
circle 1 layer of cooked banana slices

Un-mold before serving and garnish with vanilla ice-cream and passion
fruit sauce, if desired.

1997 Franco Payard

Notes: Banana Tart One of the most sumptuous desserts at Daniel, the
New York restaurant, is the Banana Tart.

Francois Payard shares his delectable version: Banana Tart

1997 Lifetime Entertainment Services. All rights reserved.