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Banana Caramel Tart




Source of Recipe


Chyrel


Recipe Introduction


A cookie crust, warm bananas, crunchy macadamias, and warm caramel sauce make this simple dessert irresistible! It was based upon a recipe from
the Union Square Cafe cookbook.


List of Ingredients




For the Crust
1/2 cup butter - at room temperature
1/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
For the Banana Topping
3 large bananas - thinly sliced
1 tablespoon butter - melted
1 tablespoon sugar
1 cup macadamia nuts - lightly toasted
For Caramel Sauce
1 cup heavy whipping cream
1 cup sugar
1 tablespoon freshly squeezed lemon juice
1/4 cup butter




Recipe



For the Crust
In a large bowl, beat butter and sugar, with an electric mixer, until blended. Beat in yolk, vanilla, and salt. Add flour and beat until moist clumps form.
Press dough into bottom of 9 inch tart pan with removable bottom. Pierce with fork and refrigerate for 1 hour.

Preheat oven to 450 degrees F. Bake crust until golden (about 15 minutes). Cool.

For the Banana Topping

Reduce oven temperature to 375 degrees F. Overlap banana slices on crust, covering completely. Brush melted butter over banana slices and sprinkle
with sugar. Bake until just warmed through (3 minutes). Drizzle with some caramel sauce (below). Sprinkle with macadamia nuts. Serve with ice cream
(vanilla or coconut) and pass extra caramel sauce around.

For Caramel Sauce

In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan. Keep warm.In a heavy saucepan, combine
the sugar and lemon juice until well mixed. Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes. Remove
the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes. While cooking, brush the sides of the
pan with a wet brush just above the bubbling sugar to keep crystals from forming. Stirring constantly, slowly pour the warm cream. Bring to a boil,
continuing to stir constantly. Cook until slightly thickened, about 3 minutes.

Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth. Serve immediately or cool to room temperature,
then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.

Calories: 521 Calories From Fat: 58%
Protein: 3g Carbohydrate: 53g
Cholesterol: 117mg Sodium: 268mg