Sunday, October 11, 2009

Strawberry Banana Mini Tarts with Fresh Whipped Cream

You may remember the raspberry mini tarts I made a while ago. I changed it up and did strawberry-banana this time, and they were awesome! I used 40 of the mini phyllo cups (sold in the freezer section). Thaw them (it only takes 10-15 minutes or so), put a small layer of cream cheese on the bottom, and then a small piece of banana and a small piece of strawberry.

Next you will top with the glace, which will keep the banana from turning brown by keeping it from the air.
To make homemade whipped cream, I used a stand mixer, but you can use a handheld mixer or even a whisk. Beat on medium the heavy whipping cream (either pasteurized or ultra-pasteurized works fine). When soft peaks start to form, add in 2 Tbsp powdered sugar for every cup of cream you are whipping. Continue beating on medium speed until heavy peaks form. It looks like this.
I then used a mini-size ice cream scooper to place a scoop of the whipped cream on top of the glace and garnished with another slice of strawberry.
Here's the glace recipe:
Mashed strawberries to make 1 cup
1/2 banana mashed
1 cup sugar
3 Tbsp corn starch
1/2 cup water
Mix the corn starch and sugar in a saucepan. Slowly mix in the mashed fruit and water. Heat, stirring constantly, over medium heat until the mixture boils and thickens. Boil and stir for one minute. Remove from heat and let cool.
If you have extra whipped cream and don't want to waste it, you can freeze it! Put spoonfuls on waxed paper and place them in the freezer for about an hour until they are frozen. Remove them from the waxed paper and put them into a Ziploc bag. They are good for about 2 weeks, and are great to put on ice cream, in hot chocolate, or on whatever else you want some whipped cream.

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