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Recipe courtesy of Emeril Lagasse, 2005

Preheat oven to 400

1 sheet Frozen puffy pastry, defrosted according to packaged instructions
4 tbs Butter
6 tbs Granulated sugar
5 Bananas
3 tbs Dark rum
1/4 c. Island Princess Baking/Snacking unsalted Macadamia Nuts lightly toasted and chopped
Chocolate Sauce - recipe at bottom

On a lightly floured work surface, roll the puff pastry to a thickness of 1/8 inch. Using a plate or cake pan as a guide. trim the pastry to for a 10-ince circle. Transfer pasty plate or small baking sheet and refrigerate while you prepare the bananas.

Place an ovenproof 10-inch saute pan over the medium-low heat and add butter to the pan. Once the butter is melted, sprinkle the sugar evenly over the bottom of the pan. Cook the butter and sugar until the butter begins to brown - about 3 minutes.

Add the bananas to the pan and arrange them in a tight, even, single layer. Cook the bananas without turning, for 2 minutes. Take the pan off the heat and add the rum to the pan. Raise the heat to medium-high and cook the bananas for additional 2 minutes.

Lay the cold puff pastry over the bananas and cut several slits in the pastry to allow steam to escape. Transfer the pan to the oven and bake until the puff pastry is golden and puffed, about 15 minutes.

Working very carefully, invert the tart onto a large serving plate and slice into 6 portions. Serve drizzled with chocolate sauce and garnish with Island Princess Macadamia Nuts.

Yield 1-1/4 c.

3/4 c. Heavy cream
1/2 lb Semisweet chocolate, chopped
1/2 tsp Vanilla extract

In a medium saucepan, heat the heavy cream until just about to boil. Remove the pan from the heat and add the chocolate and vanilla to the pan. Using a whisk, stir until the sauce is very smooth.