BANANA TART RECIPES

Steps:

• Place 1 large banana and lemon juice in food processor bowl fitted with metal blade. Cover; process until smooth. Add all remaining filling ingredients. Cover; process until smooth.
• Pour banana mixture into 2-quart heavy saucepan. Cook over medium heat, stirring constantly with whisk, 7-9 minutes or just until mixture comes to a boil and thickens. Remove from heat. Pour filling into bowl. Place plastic food wrap directly onto surface of filling. Refrigerate about 2 hours or until cool.
• Heat oven to 350°F.
• Combine all crust ingredients in bowl; mix well. Press mixture firmly onto bottom and sides of 10-inch tart pan with removable bottom. Bake 10-12 minutes or until lightly browned and set. Cool completely.
• Place chilled whipping cream and powdered sugar into chilled deep bowl; beat at high speed until stiff peaks form. Gently stir 1 1/2 cups whipped cream into cooled filling. Pour into prepared crust. Cover; refrigerate about 3 hours or until set.
• Garnish individual servings with remaining whipped cream and sliced bananas, if desired. Drizzle each serving with about 1 tablespoon warm caramel ice cream topping; sprinkle with sea salt, if desired.

Steps:

• Preheat the oven to 170 Celsius.
• Cut the banana into slices approximately 2 centimeters thick. Place into a bowl along with the lemon juice and a little water.
• Heat the sugar and brown sugar together in a saucepan to form a caramel sauce and pour into the pie pan.
• Drain the bananas and place them over the caramel sauce. Dot with butter and sprinkle with cinnamon.
• Bake for 15 minutes. Remove from oven, place the puffed pastry on top of the bananas, tucking in tightly, and bake for 20 minutes, until golden brown.
• Turn the tart out onto a platter and let cool slightly before serving.