Product Recipes
- 3 bananas
- 1/4 cup water
- 1 tbsp imitation rum extract
- 3 tbsp sugar
- 1/2 cup sour cream
- dark sweet cherries
- In a saucepan combine 3 bananas, peeled and sliced, with 1/4 cup water and the sugar and simmer the mixture for 15 minutes, skimming off the foam that rises to the top.
- Force the mixture through a fine sieve or puree it in a blender.
- Stir in sour cream and rum. Line 6 tart pans with sweet tart pastry and prick the pastry well with a fork.
- Line the shells with wax paper and fill them with rice.
- Bake the shells in a moderate oven (350° F) for about 15 minutes, or until they are golden brown.
- Discard the rice and paper. Remove the shells from the pans and, while they are still warm, fill them with the banana cream.
- Garnish each tart with pitted dark sweet cherries.
