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1
In a large saute/fry pan, heat the butter.
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2
Stir in the brown sugar and cinnamon.
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3
Add in the bananas and baste them with the syrup for 2 min.
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4
Pull the saute/fry pan off the burner.
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5
Carefully add in the banana liqueur and rum.
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6
Place the pan back on the stove and shake the pan a couple of times.
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7
The pan should flame, if not, ignite the pan with a match.
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8
Shake the pan back and forth till the flame dies, basting the bananas continuously.
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9
Remove from the heat and cold completely.
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10
In a food processor, fitted with a metal blade, add in the banana mix and puree till smooth.
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11
In another saucepan, add in the cream.
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12
Bring the liquid to a gentle boil.
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13
Whisk the egg yolks together.
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14
Whisk 1 c. of the warm cream into the egg mix.
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15
Mix thoroughly.
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16
In a steady stream, slowly add in the egg mix to the warm cream mix.
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17
Continue to cook for 4 min, stirring occasionally.
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18
Remove from the heat and cold completely.
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19
Whisk the banana mix into the cream mix.
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20
Mix thoroughly and cold completely.
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21
Add in the banana/cream mix to the electric ice cream machine.
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22
Process according to manufacturer's directions.
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23
Place a Tbsp.
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24
of the caramel over each tart shell.
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25
Spread a heaping 1/2 c. of the ice cream over the caramel sauce, filling each tart shell completely.
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26
Place the tarts in the freezer till frzn, about 1 hour.
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27
In the bowl of an electric mixer, fitted with a wire whip, whip the egg whites till soft peaks form.
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28
Add in the sugar and continue to beat to stiff peaks.
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29
Remove the tarts from the freezer and spread the meringue over ice cream.
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30
Place the tarts on a baking sheet and place in the oven.
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31
Bake till the meringue is golden, about 4 to 5 min.
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32
Remove from the oven and serve.
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33
This recipe yields 12 servings.
