Caramelized-Banana Tartlets with Bittersweet Chocolate Port Sauce
Caramelized-Banana Tartlets with Bittersweet Chocolate Port Sauce might be just the hor d'oeuvre you are searching for. This recipe serves 6. One portion of this dish contains approximately 7g of protein, 23g of fat, and a total of 491 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up warm water, bittersweet chocolate-port sauce, premium vanillan ice cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
Preheat oven to 350°F. 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.)
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 350°F oven 10 minutes before continuing recipe.)
Top each tartlet with scoop of vanilla ice cream.
Drizzle each tartlet with Bittersweet Chocolate-Port Sauce and serve.