Banana Caramel Tart
Serving size: 12
Calories per serving: 296
Dulce de leche is a sweet Latin dessert made by slowly cooking down milk (usually sweetened, condensed) until it's thick and almost caramelized. Traditionally, it's spread on bread or crackers or used in pastries and cakes. But now you can get it in luscious ice cream, which we layered with fresh bananas over a no-bake pecan cookie crust.
Cook time:
Ingredients:
Shortbread Cookie Crust
18 pecan shortbread cookies
1 cup pecans, toasted
2 tablespoons butter or margarine, melted
Ice Cream Filling
2 pints dulce de leche ice cream, softened
4 ripe bananas
Directions:
# Prepare Shortbread Cookie Crust: In food processor with knife blade attached, pulse cookies and 1/2 cup pecans until very finely ground. With food processor running, drizzle in butter until blended.
# With hand, press cookie mixture evenly onto bottom and up side of 11-inch by 1-inch round tart pan with removable bottom. Place pan in freezer 15 minutes to firm crust. Meanwhile, coarsely chop remaining 1/2 cup pecans; set aside.
# Prepare Ice Cream Filling: Spread 1 pint ice cream over crust. Cut 3 bananas into 1/4-inch-thick slices and arrange them in 1 layer over ice cream. Cover tart with plastic wrap and return to freezer for 30 minutes.
# Spread second pint ice cream over banana layer. Slice remaining banana. Arrange banana slices, overlapping slightly, on ice cream in a ring 2 inches from edge of tart pan. Sprinkle top of tart with chopped pecans. Cover and freeze at least 6 hours or until firm. If not serving tart same day, wrap and freeze up to 2 weeks.
# To serve, uncover tart and let stand at room temperature 10 minutes to soften slightly for easier slicing. Remove side of pan and place tart on platter.
# With hand, press cookie mixture evenly onto bottom and up side of 11-inch by 1-inch round tart pan with removable bottom. Place pan in freezer 15 minutes to firm crust. Meanwhile, coarsely chop remaining 1/2 cup pecans; set aside.
# Prepare Ice Cream Filling: Spread 1 pint ice cream over crust. Cut 3 bananas into 1/4-inch-thick slices and arrange them in 1 layer over ice cream. Cover tart with plastic wrap and return to freezer for 30 minutes.
# Spread second pint ice cream over banana layer. Slice remaining banana. Arrange banana slices, overlapping slightly, on ice cream in a ring 2 inches from edge of tart pan. Sprinkle top of tart with chopped pecans. Cover and freeze at least 6 hours or until firm. If not serving tart same day, wrap and freeze up to 2 weeks.
# To serve, uncover tart and let stand at room temperature 10 minutes to soften slightly for easier slicing. Remove side of pan and place tart on platter.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
