banana-butterscotch cream tarts

These. are. RIDICULOUS.  Not just a little.  They are majorly ridiculous.

You want to make these.  Today.  Right now.  Seriously.

Remember how enthusiastic I was about those ginger-molasses lemon cookies?  That’s kinda how I feel about this.  Only … they are totally not the same.

Where the cookie is chewy and sweetly tart, these tarts are creamy and sweet.  Really sweet.

Bananas.  Butterscotch.  Whipped cream.  Winner … Oh yes.  Holy heck yes!

I would tweek one thing about this recipe … the size.  Holy heck – 4-inch tarts are too big.  It took 5 of us to eat one.  Mind you we’d all just eaten some monkey bread … but still.  2-inch tarts would do.  They would hit the spot.  They would be perfect to offer on your holiday buffet.  How about you make these for tomorrow night.  You know you want to impress people, but you don’t want to spend another entire day in the kitchen slaving away.  So don’t.  Make these and get outside.  Enjoy the snow.  Or curl up with that book you got for Christmas.  Basically – this is the perfect dessert to make, assemble and then … chillax.

Let’s do it!

Be forewarned – this tart is made in three steps.  Steps one and two can be completed very quickly and can be refrigerated up to 2 days before finishing it.  The third step needs to be done the same day as you are serving this dessert.  So plan accordingly.

fyi – this is another David Lebovitz recipe.  His genius astounds me.  Oh how I heart his book, website, recipes.  I hope you have started to heart him too.

banana – butterscotch cream tarts

ingredients:

crust

1 1/2 c. crushed chocolate cookie crumbs and graham cracker crumbs (combo)

3 tbsp sugar

4 tbsp butter, melted

Preheat your oven to 350 F.  Generously spray your mini tart pans (or a 10-inch pie plate) with non-stick spray.  Set aside.

In a medium bowl, mix together the graham cracker crumbs, chocolate cookie crumbs, sugar and melted butter together.  You’re looking to get a moistened, almost muddy texture (take it from a sandy texture to a muddy one).  If making small individual tarts (12 x 2-inch mini, 5 x 4-inch medium), evenly divide the cookie base between them – patting the mixture into the bottoms and sides of each tart pan.  If making the larger tart, simply pat the mixture evenly across the base of the pie pan and up the sides.

Refrigerate or freeze for 30 minutes.

Bake the crust until it feels slightly firm, about 6 minutes (mini), 8 minutes (medium), and 10 minutes (large).

Let cool completely.

Make the filling.

filling:

1 c. packed brown sugar

2 tbsp butter

3 tbsp cornstartch

1 1/2 c. whole milk

1/2 tsp salt

3 egg yolks, whisked together

2 tsp rum (sailor jerry’s of course)

1 tsp vanilla

3 ripe bananas, peeled and sliced into 1/4-inch thick pieces

Combine the brown sugar and butter together in a small saucepan.  Stir while the butter melts.  Once melted, pour into a large bowl.  Set a strainer across the top of the bowl.  Set aside.

Grab a small bowl.  Whisk together the cornstarch with just enough of the milk to make a smooth slurry (David’s words … not mine.  Basically you want the cornstarch to dissolve and create a thin paste – similar to thick honey, not tomato paste).

Now … grab your medium saucepan (I promised easy – not easy on the dishes!) and heat the remaining milk and the salt.  When the milk gets hot, stir in the cornstarch – whisking everything together.  Cover over medium heat, stirring constantly, until the mixture begins to thicken and boil.  It doesn’t smell great … not at this point anyway.

Whisk a small amount of the milk/cornstarch mixture into the beaten egg yolks.  Whisk quickly and drizzle the warm mixture slowly … it’ll prevent curdling of the egg yolks.  Once tempered, return the egg-yolk mixture into the medium saucepan – returning it to the heat.

Cook, again, stirring constantly until the mixture comes to a boil and resembles mayonnaise (thickness).  Pour it through the strainer into the brown-sugar butter mixture (the strainer will catch any of those lumps and curdled pieces).

Add the vanilla and rum.  Whisk to combine.

Scatter the slices of banana in the base of the tart pans.

Pour the butterscotch filling into the crust, covering the bananas.  Cover the tarts and refrigerate for at least 2 hours (I left mine overnight).  This is when you should (1) go play outside or (2) curl up with a book.  Relax.  You’re almost done.

When you are ready to serve the tart – work on the topping.  You need to pull out your rum for this portion as well :0)

topping:

1 c. heavy cream

1 tbsp powdered sugar

2 tbsp rum (again… sailor jerry’s)

1 tsp vanilla

chocolate sprinkles to garnish

You haven’t had to use a stand-mixer or hand-mixer yet.  Now you do … unless you’d like to whisk.  If you do – then by all means … giver!

In the bowl of your stand-mixer, whisk the heavy cream on high speed until it begins to forth.  Add the sugar, rum, and vanilla, continuing to whisk until the cream holds peaks.  You want a pretty stiff cream.

Spoon the whipped cream into a large piping bag.  Now pipe each tart … creating a beautiful, creamy topping.  Sprinkle with the chocolate sprinkles.

Done.

Festive and beautiful.  And not too difficult!  In the course of an afternoon you’ve created an amazing dessert AND enjoyed some quality relaxing time.

Brilliant.  Perfect to celebrate the end of 2010 and the beginning of a new year.

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One thought on “banana-butterscotch cream tarts

  1. oh my gosh, that looks so good!! right now (on my blog) i’m baking my way through a cook book but I can’t wait until I’m done that project and I can try recipes like this!! Yum!! Thanks for posting this!!

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