Caramelized-Banana Tartlets with Bittersweet Chocolate Port Sauce

Ingredients

• •½ cup unsalted butter
• •½ cup powdered sugar
• •½ cup hazelnuts
• •1 teaspoon orange peel
• •½ teaspoon vanilla extract
• •½ teaspoon salt
• •1 cup all purpose flour
• •4 tablespoons unsalted butter
• •6 medium bananas
• •½ cup sugar
• •6 tablespoons warm water
• •1 pint vanilla ice cream
• •1 serving Bittersweet Chocolate-Port Sauce

Cooking Instructions

1. 1.

   Using electric mixer, beat first 6 ingredients in medium bowl to blend. Add flour; beat until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.

   30 min

2. 2.

   Preheat oven to 350°F. Divide dough into 6 equal pieces. Press 1 piece evenly onto bottom and up sides of each of six 4 1/2-inch-diameter tartlet pans with removable bottoms. Bake crusts until deep golden brown and cooked through, about 25 minutes. Cool crusts completely in pans on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.)

   25 min

3. 3.

   Melt 2 tablespoons butter in large nonstick skillet over medium-high heat until beginning to brown. Add half of bananas to skillet in single layer; cook until bananas brown on bottom, about 45 seconds. Using thin spatula, turn slices over; sprinkle 1/4 cup sugar evenly over bananas. Cook until sugar dissolves and turns golden, occasionally swirling pan, about 3 minutes. Turn banana slices over; add 3 tablespoons warm water and continue cooking until caramel thickens slightly, swirling pan, about 2 minutes. Arrange banana slices in each of 3 tartlet crusts; spoon any caramel from skillet over. Clean skillet, then repeat procedure with remaining butter, bananas, sugar, and water. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature. Warm in 350°F oven 10 minutes before continuing recipe.)

   15 min

4. 4.

   Top each tartlet with scoop of vanilla ice cream. Drizzle each tartlet with Bittersweet Chocolate-Port Sauce and serve.

   5 min