Turtle Bay’s Chocolate-Banana Tart
A filling that includes bananas and chocolate is tucked into pastry molds. When finished, the tarts are topped with white chocolate ice cream. Serve the tarts warm from the oven.
Ingredients
- White Chocolate Ice Cream
- Egg Yolks - 5
- Sugar - 1 cup
- Light Cream - 3 cups
- White Chocolate - 14 oz., chopped
- Heavy (whipping) cream - 1-1/2 cups
- Sweet Dough
- Unsalted Butter - 1/2 cup (1 stick)
- Confectioners’ Sugar - 3/4 cup
- Eggs - 2
- All-Purpose Flour - 2 cups
- Vanilla - 2 tsp
- Filling
- Unsweetened Chocolate, - 4 ounces, chopped
- Corn Syrup - 1/2 cup
- Sugar - 1 cup
- Eggs - 4
- Butter - 1/2 cup (1 stick), melted
- Bananas - 3
- Butter - 1/2 cup (1 stick), melted
- Bananas - 3
- White Chocolate - 4 ounces, chopped
- Garnish
- Bananas - 2, large, ut into thin strips
- Strawberries - 8, large
- Berries - 1/2 cup (blackberries, raspberries, or blueberries, or a mixture)
- Caramel sauce - 1 cup
Instructions
To prepare the ice cream: Whisk together the egg yolks and sugar until pale yellow in color. In a heavy medium saucepan over medium-high heat, bring the light cream to a boil. Whisking gently, slowly pour one-fourth of the hot cream into the egg mixture, then pour the egg-hot cream mixture back into the saucepan of hot cream and stir to blend. Cook over low heat until it thickens and coats the back of a spoon.
Place the white chocolate in a heatproof bowl and pour the hot egg-cream mixture over the chocolate. Let stand for 2 minutes, then stir to blend completely. Stir in the heavy cream and let the mixture cool to room temperature. Follow the manufacturer’s directions on your ice cream machine to freeze the mixture.
To prepare the dough: In a medium bowl, cream the butter and sugar until fluffy and stir in the eggs. Mix well. Add the flour and vanilla and blend until just combined. Refrigerate until firm.
Roll the dough out 1/8-inch thick. Cut circles from the dough and line eight 4-inch tart molds, pressing into place with your fingers.
Preheat the oven to 350 F. Peel and chop the bananas into large pieces, and divide the pieces among the molds. Divide the white chocolate among the molds and sprinkle over the bananas. In the top of a double boiler set over barely simmering water, melt the chocolate. In a medium bowl, stir together the corn syrup, sugar, and eggs. Add the butter to the chocolate, then slowly pour into the egg mixture, stirring until blended. Pour the chocolate filling over the bananas and white chocolate, filling the molds to the top. Bake for 20 minutes, or until set. Remove from oven and let cool 20 - 30 minutes.
To serve: Unmold each tart and cut a large wedge from one side. Place one tart and wedge together on each plate, with the wedge slightly separated from the tart. Place 3 banana strips on each plate. Place berries at one end of the banana strips. Put the caramel sauce in a squeeze bottle and drizzle three bands of sauce on each plate. Place a scoop of ice cream on the bananas, which will keep the ice cream from sliding on the plate.
