Vanilla Tart with Caramelized Bananas

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Category: Dessert

There has been no greater gastronomical romance than that of vanilla and chocolate. According to Chef Lalanne, it’s more fun with rum! Any way you slice it, this amped-up version of Foster’s famous dish is, well, bananas. The simple crust paired with quality ice cream is a guaranteed hit.

Read the full story from our January/February 2013 issue here!

Number of Servings: 6-8
Ingredients: 3 cups Oreo cookie crumbs
1/2 cup melted butter
1/2 gallon vanilla ice cream
1 cup granulated sugar
1/4 cup heavy cream
1 cup semi-sweet chocolate chips, melted
4 bananas, sliced
splash dark rum
fresh raspberries for garnish
Directions: Mix cookie crumbs and butter and use mixture to line a tart or pie pan. Refrigerate 15 minutes. While the crust is chilling, allow vanilla ice cream to soften at room temperature. Fill tart crust with softened ice cream and freeze for one hour. In a sauté pan, caramelize sugar by adding sugar and 1/4 cup water to a heavy-bottomed pan. On high heat, stir consistently and bring to a boil. Lower the heat to medium and continue boiling without stirring for about eight minutes or until the mixture is amber in color. Remove from heat; slowly add heavy cream until a light sauce is formed. Finish with a splash of rum. Add sliced bananas; pour mixture over sliced bananas and drizzle with melted chocolate. Garnish with fresh raspberries.
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Nebraska Life July 2020 - July 2020
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