Caramelized-Banana Tartlets With Bittersweet Chocolate Port Sauce Recipe

Name: Caramelized-Banana Tartlets With Bittersweet Chocolate Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature; 1/2 cup powdered sugar; 1/2 cup hazelnuts, lightly toasted, ground; 1 teaspoon finely grated orange peel; 1/2 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup all purpose flour; 4 tablespoons (1/2 stick) unsalted butter, divided; 6 medium-size slightly under-ripe bananas, peeled, each cut on diagonal into 1/2-inch-thick slices, divided; 1/2 cup sugar, divided; 6 tablespoons warm water, divided; 1 pint premium vanilla ice cream

Servings: persons

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup powdered sugar
1/2 cup hazelnuts, lightly toasted, ground
1 teaspoon finely grated orange peel
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all purpose flour
4 tablespoons (1/2 stick) unsalted butter, divided
6 medium-size slightly under-ripe bananas, peeled, each cut on diagonal into 1/2-inch-thick slices, divided
1/2 cup sugar, divided
6 tablespoons warm water, divided
1 pint premium vanilla ice cream

1
Using electric mixer, beat first 6 ingredients in medium bowl to blend. Add flour; beat until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
2
Preheat oven to 350u00b0F. Divide dough into 6 equal pieces. Press 1 piece evenly onto bottom and up sides of each of six 4 1/2-inch-diameter tartlet pans with removable bottoms. Bake crusts until deep golden brown and cooked through, about 25 minutes. Cool crusts completely in pans on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.)
3
Melt 2 tablespoons butter in large nonstick skillet over medium-high heat until beginning to brown. Add half of bananas to skillet in single layer; cook until bananas brown on bottom, about 45 seconds. Using thin spatula, turn slices over; sprinkle 1/4 cup sugar evenly over bananas. Cook until sugar dissolves and turns golden, occasionally swirling pan, about 3 minutes. Turn banana slices over; add 3 tablespoons warm water and continue cooking until caramel thickens slightly, swirling pan, about 2 minutes. Arrange banana slices in each of 3 tartlet crusts; spoon any caramel from skillet over. Clean skillet, then repeat procedure with remaining butter, bananas, sugar, and water. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature. Warm in 350u00b0F oven 10 minutes before continuing recipe.)
4
Top each tartlet with scoop of vanilla ice cream. Drizzle each tartlet with Bittersweet Chocolate-Port Sauce and serve.

776

kcal

Calories

Fat

101

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 12 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, room temperature, 1/2 cup powdered sugar, 1/2 cup hazelnuts, lightly toasted, ground, 1 teaspoon finely grated orange peel, and more.

Yes, Caramelized-Banana Tartlets With Bittersweet Chocolate Port Sauce 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 Tartlets With Bittersweet Chocolate Port Sauce

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