Banana Fosters Tartlets Recipe

How to make it

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• See tart dough recipe below
• 1-2-3 Dough
• Cream together the butter, sugar, and vanilla extract by hand or on medium speed using the paddle attachment of an electric mixer until very light and fluffy, about 5 minutes.
• Add the egg and beat until fully incorporated, scraping down the sides as necessary.
• Add the lemon zest and flour, and mix until just incorporated.
• Shape the dough into a disk and chill in the refrigerator for 1 hour before using.
• On a lightly floured surface, roll the dough out to 1/2-inch thickness.
• Cut eight 4-inch rounds out of the dough, and line 8 greased 3-inch tartlet pans with the dough. (If you cannot get 8 rounds after rolling out the dough the first time, gather up the scraps, re-roll the dough to 1/2-inch thickness, and cut out the needed rounds.)
• Trim any excess dough from the tartlet pans.
• Line the dough with 4-inch squares of parchment paper and fill the bottom of the tartlet pans with dried beans or pie weights.
• Chill the dough for 10 minutes in the refrigerator before baking.
• Preheat oven to 350°F.
• Bake the tartlets for 12 minutes, or until par baked.
• Remove the beans and the parchment paper and return the tartlet shells to the oven for 5 minutes, or until the shells are golden brown.
• Allow the shells to cool to room temperature.
• See pastry cream recipe below:
• Pastry Cream
• Combine the milk with half the sugar in a saucepan and bring to a boil.
• Combine the remaining sugar with the cornstarch, add the eggs, and mix until smooth.
• Temper the egg mixture into the hot milk and bring to a full boil, stirring constantly.
• Remove from the heat and stir in the vanilla and butter.
• Transfer to a clean container, place a piece of plastic wrap directly on top the pastry cream, and let cool.
• Store any unused cream in a covered container in the refrigerator; let cool thoroughly before storing.
• .
• Whip the pastry cream until smooth if it has been refrigerated.
• Whip the heavy cream to soft peaks.
• Combine the pastry cream and whipped cream, and spoon the mixture into the tartlet shells, filling each 3/4 full.
• Refrigerate the shells, covered, until ready to use.
• Sauce:
• Heat the butter in a medium-sized skillet over medium-high heat.
• Add the sugar and cook until the sugar has started to darken slightly.
• Add the lemon juice and swirl it into the butter mixture.
• Remove the pan from the heat, and pour in the rum and the banana liqueur.
• Return the pan to the heat and bring to a simmer. (If desired, you can “flame” the rum with a match. This is not essential, however.)
• Keep the sauce warm.
• Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash.
• Spread the coals in an even bed.
• Peel the bananas and cut into rounds or on the diagonal about 1/2 inch thick.
• Grill the bananas until just softened, about 1 to 2 minutes, basting with the sauce once.
• Cut the bananas in half so that each slice is 1/4inch thick.
• Divide the bananas evenly among the tartlet shells, shingling the bananas, if desired.
• Drizzle the remaining sauce over the bananas.
• Garnish with the toasted macadamia nuts and serve immediately.