Bon Appetit/February 2006

Caramelized-Banana Tartlets with Bittersweet Chocolate-Port Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
CRUST: 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 FILLING: 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
BITTERSWEET CHOCOLATE-PORT SAUCE: 3/4 cup whipping cream 1/4 cup whole milk 1/4 cup (1/2 stick) unsalted butter
8 ounces bittersweet or semisweet chocolate, chopped 1/4 cup tawny Port



1 FOR CRUST: 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 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.
3 FOR FILLING: 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.
4 Top each tartlet with scoop of vanilla ice cream. Drizzle each tartlet with Bittersweet Chocolate-Por Sauce and serve.
5 Bring whipping cream, whole milk, and unsalted butter to simmer in small heavy saucepan. Remove saucepan from heat and add chopped chocolate. Whisk mixture until smooth. Stir in tawny Port.

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