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Banana Tart with Passion Fruit Sauce

Source of Recipe

Francois Payard, Pastry Chef of Payard, NYC


List of Ingredients

CRUST:
4 sheet phyllo dough
3 ounces clarified butter
3 ounces salted crushed cashews
1 ounce powdered sugar

WHITE CHOCOLATE MOUSSE:
6 ounces whipped cream
1 cup white chocolate
3 tablespoons sugar
4 bananas, cut into 1/2" pieces
1 1/2 ounces Meyers rum
1 cup passion fruit puree
1 cup half and half
4 egg yolks
2 ounces sugar


Recipe

Tart Crust: Preheat oven to 380ºF. 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 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 120ºF 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