1 c Sugar
1 c Heavy cream
1/4 c Rum
1 ts Cinnamon
1/4 ts Nutmeg
1/4 c Raisins
6 Bananas
1 Nine-inch homemade or
-prepared
Fully-prebaked tart shell
1 1/2 c Homemade pastry cream;
-chilled
Whipped cream
Mint sprigs; for garnish
Confectioners’ sugar; for
-garnish
Preheat oven to 375 degrees. In an ovenproof saucepan or deep skillet,
combine sugar with 1/4 cup water and bring to a boil, stirring, over
medium heat. Cook, stirring often with wooden spoon until sugar turns
to a nutty brown caramel, 12 to 15 minutes. Remove pan from heat and
carefully stir in cream, rum, spices and raisins (mixture will bubble
furiously). Return pan to heat and boil 3 minutes. Peel bananas,
slice them on the diagonal, and add to caramel sauce, turning to coat
thoroughly. Transfer pan to oven and bake 3 minutes. Remove from oven
and let cool. Immediately before serving, fill tart shell with pastry
cream until three-quarters full, and smooth top. Arrange cooled
bananas in a decorative pattern over top of tart; drizzle with a few
spoonfuls of raisin-caramel mixture. Pipe whipped cream in decorative
rosettes on top of tart and garnish with mint sprigs and
confectioners’ sugar. This recipe yields 8 to 10 servings.
Yields
8 servings
