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My New Book
"Cook your way to a Happy Ending"
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FEBRUARY - BANANA CASHEW TART
- 1 STICK UNSALTED BUTTER, MELTED
- PHYLLO DOUGH
- CONFECTIONERS SUGAR
- 11/4 CUP PACKED BROWN SUGAR
- 1 CUP LIGHT CORN SYRUP
- 1 STICK UNSALTED BUTTER, MELTED
- 4 EXTRA LARGE EGGS
- BEANS FROM 2 VANILLA PODS SCRAPED
- ½ TEASPOON SALT
- 11/2 CUP ROUGHLY CHOPPED CASHEW NUTS, UNSALTED
- 2 RIPE, BUT FIRM BANANAS
PREHEAT OVEN TO 325 DEGREES. IN A 10 INCH SPRINGFORM PAN, LIGHTLY BUTTER, THEN LAY THAWED PHYLLO ALTERNATLEY WITH BRUSHED BUTTER AND DUSTING OF CONFECTIONERS SUGAR. USE UP TO 10 SHEETS PHYLLO, ALLOW PHYLLO TO HANG OVER TOP OF PAN. COMBINE IN A MEDIUM PAN, MELTED BUTTER, CORN SYRUP, BROWN SUGAR AND VANILLA BEANS. HEAT TO MELT SUGAR. GENTLY BEAT EGGS AND SLOWLY ADD TO MIXTURE JUST TO COMBINE. REMOVE FROM HEAT AND SET ASIDE. COVER BOTTOM OF CRUST WITH CASHEW NUTS AND THEN POUR SUGAR MIXTURE ON TOP. SLICE BANANAS ON SUGAR MIXTURE AND SPREAD EVEN. FOLD PHYLLO OFF EDGES, OVER FILLING AND BAKE ABOUT 1 HOUR SO FILLING IS SET. COOL BEFORE SERVING TO REMOVE FROM PAN. DRIZZLE WITH MAPLE SYRUP OR CHOCOLATE GANACHE FOR SERVING. MAKES 8-10 SLICES. SERVE WITH A CUP OF HOT CHI TEA. SIMPLY DELICIOUS!


