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Banana Tart With A Passion Fruit Sauce

4 sheets phyllo dough
3 ounces clarified butter
3 ounces salted crushed cashews
1 ounce confectioners sugar

6 ounces whipped cream
1 cup white chocolate

3 tablespoons butter
1 tablespoon sugar
4 bananas, cut into 1/2 inch pieces
1 1/2 ounces rum

1 cup passion fruit puree
1 cup half and half
4 egg yolks
2 ounces sugar

Preheat oven to 380 degrees. Line a sheet tray with parchment
paper and brush with clarified butter. Place first sheet of phyllo
dough over the parchment paper, brush with clarified butter, sprinkle
with cashews and cover with second sheet of phillo dough. Flatten
with the back of a heavy pot. Cover with the third sheet over,
brush with clarified butter, add the fourth phyllo sheet and flatten
again with a pot. Cut into rounds with a 5 inch circle cutter.
Place each round inside a 4 inch tart circle pressing the dough
against the sides. Chill in refrigerator for 10 minutes, and then
bake 6 to 7 minutes, or until golden.

In a double boiler, melt chocolate to 120 degrees and set aside.
In a mixing bowl, whip the cream and fold in melted chocolate.
Line a sheet pan with parchment paper and spread the mixture evenly
over it. Freeze until hardened. Cut out 8 circles using a 4 inch
circle cutter. In a saute pan, melt butter, add sugar and combine
well. Add bananas, pour in rum and flambe the bananas.

In a saucepan, bring passion fruit puree and half and half to a
boil. In a mixing bowl, beat egg yolks with sugar until smooth
and add to passion fruit mixture. Cook over medium heat for 10
minutes, strain through a fine sieve and cool in refrigerator.

Layer flambeed banana slices over the phyllo inside tart circle
over the phyllo crust. Cover with a layer of white chocolate
mousse. Chill and un-mold once set. Decorate with a chocolate
piece made-on marble and a sprig of mint, drizzle passion sauce
around rim of tart.

Yield: 8 tarts


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