Banana miso butterscotch tartlet



-      3/4 Cup Heavy Cream

-      6 Tbl. Unsalted Butter, cut
        into pieces

-      1/4 Cup White Miso

-      3/4 Cup Brown Sugar

-      2 Bananas, Sliced



-      1 Cup Flour

-      2 Tbl. Sugar

-      Pinch Of Salt

-      5 Tbl. Unsalted Butter, cut
       into pieces and chilled

-      1 Egg



-      1 Tbl. Unsalted Butter

-      2 Bananas, Mashed (+ 2
       more, sliced, for topping) 

-      1 1/2 Tbl. Honey

-      1 Tbl. Lemon Juice

-      Pinch of Freshly Grated

-      3/4 Cup Heavy Cream

-      1 Tbl. Powdered Sugar



Makes 3 tartlets









Make the crust: Preheat oven to 350. In a food processor, combine flour, sugar and salt, and pulse to blend. Add the butter, and pulse until mixture resembles cornmeal. 


In a small bowl, beat the egg and add it to the processor, pulsing until well combined. Transfer the dough to a work surface, and gather into a ball. Divide into 3 equal pieces, and flatten into a 4" disk. Place in the fridge for 20 minutes.   

Lightly butter 3 - 4x1 ring molds, or tartlet pans with removable bottoms. 

Remove dough, and roll into 1/8" thick rounds. Place in the molds, and trim any overhang. Bake for 30 minutes, or until golden all around and cooked. Let cool before unmolding. 

Make The Filling: Melt butter in a medium skillet. Add the mashed bananas and honey. Cook over medium high heat, stirring until hot and smooth. Add the lemon juice and nutmeg, then place in the fridge to cool. 

In a medium bowl, whip the heavy cream and powdered sugar until firm. When the banana mixture is cool, add to the whipped cream, and refrigerate until ready to use. 

Make The Butterscotch: Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts. 

Stir in the miso and sugar, and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes. Taste, and add a little more sugar if too salty. 

To serve: Fill each tartlet with the cream filling, and then top with the sliced bananas and drizzle with the miso butterscotch sauce. 

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