Carnival Bananas Foster Tarts Recipes

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CARNIVAL BANANAS FOSTER TARTS



Carnival bananas foster tarts image

Got this recipe from an old magazine, so old I can't even remember the date. Cooking these in the toaster oven will keep your kitchen cool.

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 9

one tube of six raw cinnamon rolls
flour
four bananas
4 ounces caramel sauce
2 tablespoons melted butter
dash of nutmeg
1/8 teaspoon rum flavoring
vanilla ice cream
1/4 cup salted spanish peanuts, crushed

Steps:

  • 1. preheat the oven to 350°. Place each cinnamon roll on a lightly floured surface and sprinkle top with flour. Use a rolling pin to make each cinnamon roll about 1/4 inch thick and 5 inches in diameter. Bake in preheated oven toaster oven or regular oven until cooked through, about eight minutes. Remove and reserve the cinnamon rounds.
  • 2. Raise the temperature of the toaster oven to 400°. Mix the caramel sauce, butter, nutmeg, and rum flavoring. Drizzle across the top of the tart. Bake for another four minutes until bananas are heated through and begin to caramelize. Serve at once with vanilla ice cream and a sprinkle of the salted peanuts pieces. Serves six

BANANAS FOSTER TART



Bananas Foster Tart image

I love this! This recipe was a $2,000.00 winner in the 38th Pillsbury Bake-Off in 1998. I wasn't sure how my co-workers would like it but it was gone before 11am when I took it to work. Such a great blend of flavors. Of course you could use your own favorite pie crust recipe if you've got a knack with crust. I've included the 1/2 hour cooling time in the prep time.

Provided by ReeLani

Categories     Pie

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

1 pillsbury refrigerated pie crust, softened as directed on package (from 15-oz. pkg.)
2 medium bananas, cut into 1/4 inch thick slices
4 1/2 teaspoons light rum
2 teaspoons orange zest
2/3 cup chopped pecans
2/3 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon vanilla

Steps:

  • Heat oven to 450 degrees F.
  • Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan.
  • If using tart pan, trim edges if necessary.
  • Bake for 9-11 minutes or until light golden brown and cool 5 minutes.
  • In small bowl, combine bananas and rum; toss to coat.
  • Sprinkle orange peel evenly in bottom of baked pie shell.
  • Arrange bananas in single layer over peel.
  • Sprinkle with pecans.
  • In heavy medium saucepan, combine brown sugar, whipping cream and butter; cook and stir over medium-high heat for 2-3 minutes or until mixture comes to a boil.
  • Cook an additional 2-4 minutes or until mixture has thickened and is deep golden brown, stirring constantly.
  • Remove saucepan from heat; stir in vanilla.
  • Spoon warm filling over bananas and pecans.
  • Cool 30 minutes.
  • Serve warm or cool with ice cream.
  • Store in refrigerator.

Nutrition Facts : Calories 285, Fat 18.1, SaturatedFat 6.2, Cholesterol 20.4, Sodium 134.5, Carbohydrate 29.2, Fiber 2, Sugar 17.4, Protein 2.2

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2010-01-07 Cool 5 minutes. 2. In small bowl, mix bananas and rum to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in …
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  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool 5 minutes.
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