|
FERNA BANANA CARAMEL TART
CARAMEL FILLING
| Ingredients |
Quantity |
| Butter |
100 grams |
| Sugar |
85 grams |
| FERNA LIQUID GLUCOSE |
1-1/2 tbsp. |
| Cream |
1/8 cup |
| Cashew, chopped and toasted |
100 grams |
| Oatmeal |
30 grams |
PROCEDURE
1. Combine butter, FERNA LIQUID GLUCOSE, sugar
and cream in saucepan. Bring to boil.
2. Add cashew and oatmeal and cook over medium
heat for 2 minutes. Remove from heat.
3. Set aside and prepare graham crust.
GRAHAM CRUST
| Ingredients |
Quantity |
| Graham crackers crumbs |
120 grams |
| Sugar |
60 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
60 grams |
PROCEDURE
1. Mix crumbs and sugar in a bowl.
2. Add FERNA BUTTINA BUTTER SUBSTITUTE and mix
until well blended.
3. Press crust into a 9-inch pie pan.
4. Chill.
TOPPING
| Ingredients |
Quantity |
| Bananas, sliced |
4 pieces |
| Whipping cream |
1 1/2 cup |
| Cocoa powder for dusting |
|
PROCEDURE
1. Place caramel filling in graham crust.
2. Bake in preheated oven of 3000F for about
30 to 45 minutes until caramel filling is set.
3. Cool down and chill.
4. Lay banana slices on top of caramel filled
pie. Place whipped cream in a piping bag with
a star tip. Pipe whipped cream on top.
Dust with cocoa powder before serving.
|
