4 tb Butter; cut into cubes
1/2 c Brown sugar
1/2 ts Ground cinnamon
4 Ripe bananas; peeled and cut
; lengthwise into
; halves
1/4 c Banana liqueur
1/2 c Myers Rum
1 qt Cream
8 Egg yolks
12 Tart shells of graham
-cracker crust; (3-inch)
3/4 c Caramel sauce
4 Egg whites
1/4 c Sugar
In a large saute pan, melt the butter. Stir in the brown sugar and
cinnamon. Add the bananas and baste them with the syrup for 2
minutes. Pull the saute pan off the burner. Carefully add the banana
liqueur and rum. Place the pan back on the stove and shake the pan a
couple of times. The pan should flame, if not, ignite the pan with a
match. Shake the pan back and forth until the flame dies, basting the
bananas continuously. Remove from the heat and cool completely. In a
food processor, fitted with a metal blade, add the banana mixture and
puree until smooth. In another saucepan, add the cream. Bring the
liquid to a gentle boil. Whisk the egg yolks together.
Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In
a steady stream, slowly add the egg mixture to the hot cream mixture.
Continue to cook for 4 minutes, stirring occasionally. Remove from
the heat and cool completely. Whisk the banana mixture into the cream
mixture. Mix thoroughly and cool completely. Add the banana/cream
mixture to the electric ice cream machine. Process according to
manufactures directions. Place a tablespoon of the caramel over each
tart shell. Spread a heaping 1/2 cup of the ice cream over the
caramel sauce, filling each tart shell completely. Place the tarts in
the freezer until frozen, about 1 hour. In the bowl of an electric
mixer, fitted with a wire whip, whip the egg whites until soft peaks
form. Add the sugar and continue to beat to stiff peaks. Remove the
tarts from the freezer and spread the meringue over ice cream. Place
the tarts on a baking sheet and place in the oven. Bake until the
meringue is golden brown, about 4 to 5 minutes. Remove from the oven
and serve.
Yield: 12 servings
Yields
1 servings