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Submitted by Hidemi Walsh
Sweet salty nutty flavored tart which has creamy, crispy and crunchy texture. In a sweet salty crust, creamy slightly almond flavored cream cheese custard, salty citrusy bananas and top with miso caramel almond which also has sweet salty and nutty flavor.
1 and 3/4 cups finely crushed honey graham crackers
5 tablespoons salted butter, melted
8 oz. kosher cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/3 cup unsweetened almond milk
1/2 tablespoon unsalted butter
2 bananas, total about 8 oz.
1 teaspoon lemon juice
1/8 teaspoon kosher salt
1/3 cup whole roasted unsalted almonds
1/3 cup brown sugar
1 tablespoon water
2 teaspoons white miso
Preheat oven to 350 degrees F. Butter and flour an 8-inch fluted non-stick tart pan.
In a bowl, mix together graham crackers and melted butter. Put the mixture into the prepared tart pan and bake in the oven for 9-10 minutes or until set.
In another bowl, beat together cream cheese and granulated sugar. Add egg and whisk until combined. Whisk in almond milk until combined. Transfer the mixture into a saucepan. Turn on the heat to medium and whisk constantly. When small bubbles start to appear, reduce heat to medium-low and keep whisking until slightly thickened (5-6 minutes). Add butter to the saucepan, turn off the heat and stir to melt butter. Remove the saucepan from the stove and set aside
Peel and slice bananas thinly (1/6-1/4 inch thick) diagonally then put into another bowl. Add lemon juice and kosher salt, and toss to coat. Arrange the salt banana slices over the cream cheese custard.
Chop almond coarsely. In a nonstick skillet, put brown sugar, water and miso. Turn on the heat to medium. When some bubbles start to appear, stir to dissolve miso. When the miso is dissolved and mixture is smooth, turn off the heat and stir in almond. Put the miso caramel almond over the banana slices.
Refrigerate until chilled (2-3 hours).
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