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1
Tart Crust:Preheat oven to 380 degrees.
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2
Line a sheet tray with parchment paper and brush with clarified butter.
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3
Place first sheet of phyllo dough over the parchment paper, brush with clarified butter, sprinkle with cashews and cover with second sheet of phillo dough.
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4
Flatten with the back of a heavy pot.
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5
Cover with the third sheet over, brush with clarified butter, add in the fourth phyllo sheet and flatten again with a pot.
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6
Cut into rounds with a 5 inch circle cutter.
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7
Place each round inside a 4 inch tart circle pressing the dough against the sides.
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8
Refrigeratein refrigerator for 10 min, and then bake 6 to 7 min, or possibly till golden brown.
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9
White Chocolate Mousse:In a double boiler, heat chocolate to 120 degrees and set aside.
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10
In a mixing bowl, whip the cream and mix in melted chocolate.
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11
Line a sheet pan with parchment paper and spread the mix proportionately over it.
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12
Freeze till hardened.
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13
Cut out 8 circles using a 4 inch circle cutter.
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14
In a saute/fry pan, heat butter, add in sugar and combine well.
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15
Add in bananas, pour in rum and flambe the bananas.
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16
Passion Fruit Sauce:In a saucepan, bring passion fruit puree and half and half to a boil.
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17
In a mixing bowl, beat egg yolks with sugar till smooth and add in to passion fruit mix.
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18
Cook over medium heat for 10 min, strain through a fine sieve and cold in refrigerator.
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19
Assembly:Layer flambeed banana slices over the phyllo inside tart circle over the phyllo crust.
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20
Cover with a layer of white chocolate mousse.
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21
Refrigerateand un-mold once set.
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22
Decorate with a chocolate piece made-on marble and a sprig of mint, drizzle passion sauce around rim of tart.
