CARAMELIZE­D BA­NANA CREAM PIE

Better Homes & Gardens - Best of Summer Recipes - - Loving Summer -

prep 1 hour chill 1 hour

2 cups packed light brown sugar

1 cup half- and- half or light cream

1/2 cup un­salted but­ter, cubed

1 Tbsp. kosher salt

2 Tbsp. vanilla

8 oz. white bak­ing choco­late, finely

chopped

3 egg yolks

3 Tbsp. gran­u­lated sugar

2 cups whip­ping cream

6 ba­nanas (about 21/2 lb.)

1 lemon

Bro­ken choco­late bars

12 Cookie Tart Shells

1. For caramel sauce, in a large heavy saucepan com­bine brown sugar, half- and- half, but­ter, and the kosher salt. Place over medium- low heat. Cook 5 to 7 min­utes or un­til bub­bly around the edges, whisk­ing gen­tly. Add vanilla; cook 1 to 2 min­utes more or un­til slightly thick­ened. Trans­fer to a serv­ing bowl; cool. Cover and chill up to 2 days. Let stand at room tem­per­a­ture for 1 hour be­fore us­ing.

2. For white choco­late cream, place white choco­late in a medium bowl. In a sep­a­rate bowl whisk egg yolks and sugar un­til pale, about 2 min­utes.

3. In a medium saucepan bring 1/2 cup of the whip­ping cream to a sim­mer over medium heat. Slowly whisk into yolk mix­ture. Re­turn to saucepan; cook and stir un­til mix­ture coats the back of the spoon. Pour through a fine mesh sieve placed over the bowl of chopped choco­late. Cover bowl with foil and let stand for 5 min­utes. Stir un­til nearly smooth (some pieces of white choco­late may not com­pletely melt). Cool 1 hour.

4. In a sep­a­rate bowl whip re­main­ing cream to al­most stiff peaks. Fold half into white choco­late mix­ture to lighten. Fold in re­main­ing whipped cream. Cover; chill un­til set, about 1 hour.

5. To as­sem­ble, slice ba­nanas 1/4- inch thick and place in a medium bowl. Stir in the juice of one lemon and 1/4 cup of the caramel. Fill each tart shell with ba­nanas, top with white choco­late cream, caramel sauce, and bro­ken choco­late bars. Makes 12 tarts.

cookie tart shells In a large bowl knead two 16.5- oz. rolls re­frig­er­ated sugar cookie dough and 1/2 cup all- pur­pose flour un­til com­bined. Trans­fer to a floured sur­face. Roll dough, half at a time, un­til 1/4 inch thick. Us­ing a fluted cut­ter, cut into twelve 41/2- inch rounds. Press rounds into 4- inch pie or tart pans. Bake in a 350° F oven 12 to 15 min­utes or un­til edges are golden brown (dough will puff in pans but fall dur­ing cooling). Cool com­pletely on wire racks. Use a small sharp knife to loosen edges from pans; care­fully re­move from pans. Set aside un­til ready to as­sem­ble or store in air­tight con­tain­ers up to 2 days. per tart 911 cal, 48 g fat (25 g sat. fat), 140 mg chol, 737 mg sodium, 117 g carb, 3 g fiber, 89 g sug­ars, 8 g pro.

COF­FEE WITH A KICK Tim spikes af­ter- din­ner iced espresso with cof­fee- in­fused tequila and a splash of milk and sugar.

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