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Banana Split Tart

Published in Amherst Citizen - August 24,2000

Have any of you flown out of Manchester recently? I was dropping my husband off there today and I couldn't believe how much it has changed in the last ten years. You know you have lived somewhere for a long time when you can say 'do you remember when?' Well, I can remember holding my son (who is a freshman at B.G.) against the windows in the lounge, watching my husband walk out to the plane, one of the crop duster shuttles, while the airport crew were knocking the snow off the wings with a kitchen broom during a snow storm.

Manchester has certainly changed in that time. I felt as if I was driving into Logan and having to watch for terminal signs to make sure I didn't get in the wrong lane. It is now so much easier to fly from Manchester, and hopefully, please God, when all the construction is finished, there will be even more flights.

With all the people and traffic at Manchester today, one wouldn't believe that the end of summer was in sight. What summer I hear you say. Because of that, my recipe for you this time only uses bananas which are normally readily available. You can make the crust and filling the day before and just assemble 1-2 hours before the Labor Day party that signals back to school and normal routine.

Banana Split Tart

Crust

  • 1½ c flour
  • 1/3 c sugar
  • ¼ c almonds, pecans or walnuts, finely ground
  • 1 stick of butter melted
1. Mix together flour, sugar and ground nuts. Add melted butter and stir with a wooden spoon until mixture forms a lump. Depending on how carefully you measured ingredients, you will either get a solid lump or a crumbly mix.

2. Press mixture over bottom and up sides of 9" pie plate or equivalent tart pan. Place in preheated 375° oven for 15 -20 minutes until pastry is light golden brown and cooked through. Timing will vary depending on oven and pan used. Pastry will brown easily because of sugar.

Filling

  • 1 x 4 oz instant vanilla pudding
  • ½ x 8 oz Cool whip thawed
  • 1½ c milk (1% is ok)
  • 4 oz cream cheese, softened (lite is ok)
  • ½ stick butter, softened
  • ¼ c powdered sugar
3. Mix together softened butter, cream cheese and powdered sugar until smooth and creamy.

4. In an 8 c bowl whisk together vanilla pudding and milk until blended, then immediately mix in thawed cool whip.

5. Immediately add cream cheese mix and beat together with electric mixer until well blended and creamy. Leave to set for about 20 minutes.

Chocolate Sauce

  • 2/3 c semi sweet chocolate
  • ¼ c cream
  • 1 tbsp sugar
6. In a microwave safe bowl or small saucepan, gently melt chocolate, cream and sugar, stirring until mix forms a smooth sauce. Leave to cool.
  • 2-3 Bananas
  • 1 Heath bar crushed
  • Whipped cream

Assembly

a. Place cooked pie case on serving plate.

b. Spoon in creamy mixture and top with chocolate sauce saving 2 tablespoons of chocolate sauce.

c. Slice bananas and arrange attractively on top of chocolate.

d. Pipe with whipped cream, drizzle with the 2 tbsp chocolate sauce and sprinkle with crushed heath bar.

Indulge!

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, is a qualified teacher and offers a Personal Chef and Catering Service. She can be seen frequently on WMUR ABC's Channel 9 Cooks Corner. Contact Oonagh on 424-6412 or visit her web site at Geocities.com/CookingWithOonagh.
 

Send your questions or comments to CookingWithOonagh@yahoo.com
Last modified: Oct. 23, 2000
For more FREE recipes visit: http://www.Geocities.com/CookingWithOonagh