TART CRUST
4 Sheets phyllo dough
3 oz Clarified butter
3 oz Salted crushed cashews
1 oz Confectioners sugar
WHITE CHOCOLATE MOUSSE
6 oz Whipped cream
1 c White chocolate
FILLING
3 tb Butter
1 tb Sugar
4 Bananas; cut into 1/2 inch
; pieces
1 1/2 oz Meyers rum
-PASSION FRUIT SALAD-
1 c Passion fruit puree
1 c Half and half
4 Egg yolks
2 oz 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
Yields
1 servings