AMARETTO CREAM TART WITH CARAMELISED BANANAS

  • AMARETTO CREAM TART WITH CARAMELISED BANANAS

AMARETTO CREAM TART WITH CARAMELISED BANANAS

Description

(makes eight 10cm tarts)



INGREDIENTS

8 Almond Pastry Shells
Amaretto Cream

4 bananas (firm but ripe)
juice of 1 lemon
Caramel

1L vanilla ice cream (optional but worthwhile)

METHOD

  • Lay Almond Pastry Shells onto a heatproof tray.
  • Divide Amaretto Cream between shells or till shells are three-quarters full.
  • Slice bananas on the diagonal, sprinkle with lemon juice and arrange decoratively on top of Amaretto Cream.
  • Sprinkle each Tart evenly with approx. 1/2 tsp caramel crystals.
  • Using a chef's torch brulee crystals until golden brown, or place tarts under a hot grill for a very short time to melt and brown crystals. Garnish with Caramel designs. If you wish, serve with a scoop of vanilla ice cream.
  • Serve as soon as possible so caramel does not dissolve and pastry remains crispy.