Caramelized-Banana Cream Tortes Recipe

Name: Caramelized-Banana Cream Tortes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1-1/2 cups butter, melted; 1-1/2 qt. graham cracker crumbs; 1/2 cup dark brown sugar, firmly packed; 1-1/2 Tbsp. curry powder; 2 tsp. ground cinnamon; Filling; 20 each large bananas, each cut into 11 slices; 3/4 cup granulated sugar; - PHILADELPHIA Original Cream Cheese, softened; 2-2/3 cups dark brown sugar, firmly packed; 1-1/2 cups half-and-half; 2-1/2 Tbsp. vanilla; 4 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09; Meringue; 3 cups water; 3 cups granulated sugar; 24 each pasteurized egg whites in the shell; 1 tsp. cream of tartar

Servings: persons

Crust
1-1/2 cups butter, melted
1-1/2 qt. graham cracker crumbs
1/2 cup dark brown sugar, firmly packed
1-1/2 Tbsp. curry powder
2 tsp. ground cinnamon
Filling
20 each large bananas, each cut into 11 slices
3/4 cup granulated sugar
- PHILADELPHIA Original Cream Cheese, softened
2-2/3 cups dark brown sugar, firmly packed
1-1/2 cups half-and-half
2-1/2 Tbsp. vanilla
4 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
Meringue
3 cups water
3 cups granulated sugar
24 each pasteurized egg whites in the shell
1 tsp. cream of tartar

1
Crust: Mix all ingredients.
2
Press evenly onto bottoms of 20 (4-1/2-inch) springform pans (or onto bottoms of five [4-1/2-inch] springform pans for trial recipe), using about 1/2 cup of the crumb mixture for each crust.
3
Refrigerate while preparing filling.
4
Flling: Spread banana slices into single layer on bottom of foil-lined full-sheet pan (or on bottom of foil-lined half-sheet pan for trial recipe).
5
Sprinkle with granulated sugar.
6
Use blow torch to evenly caramelize the slices.
7
Cool.
8
Meanwhile, beat cream cheese and brown sugar in 12-qt.
9
bowl of electric mixer fitted with paddle attachment on medium speed until well blended (or in 6-qt.
10
bowl for trial recipe).
11
Add half-and-half, vanilla and lemon zest; mix well.
12
Place 7 banana slices on bottom of each Crust.
13
Top each with 1/2 cup of the Filling and 4 of the remaining banana slices.
14
Cover evenly with remaining filling, using about 1/2 cup of the filling for each torte.
15
Refrigerate while preparing Meringue.
16
Meringue: Bring water and sugar to boil in saucepan on medium-high heat until sugar is dissolved, stirring occasionally.
17
Cook until mixture registers 275 degrees F on candy thermometer.
18
(Mixture will be a light amber color.)
19
Remove from heat.
20
Beat egg whites in 12-qt.
21
bowl of electric mixer fitted with wire whisk on high speed until foamy (or in 6-qt.
22
bowl for trial recipe).
23
Add cream of tartar; beat until soft peaks form.
24
Gradually add sugar mixture in steady stream, continuing to beat on high speed until stiff peaks form.
25
Spread about 1-1/3 cups of the Meringue over each torte.
26
Brown meringues with torch.
27
Cool.
28
Refrigerate until ready to serve.

2699

kcal

Calories

Fat

394

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust, 1-1/2 cups butter, melted, 1-1/2 qt. graham cracker crumbs, 1/2 cup dark brown sugar, firmly packed, and more.

Yes, Caramelized-Banana Cream Tortes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramelized-Banana Cream Tortes

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