PREPARATION:
PEANUT BUTTER LAYER:
Using an electric mixer, beat the cream cheese and powdered sugar until smooth.
Add the peanut butter, milk and peanuts. Beat the mixture until smooth. Fold
half of the whipped cream into the peanut butter/cheese mixture. Spoon the filling into the tart shell
and place tart into the refrigerator for one hour to firm. Set aside the remaining whipped cream in the
refrigerator.
BANANA LAYER:
In a teflon skillet, heat the butter and sugar and brandy together until the ingredients have formed a
carmelized glace'. Add the banana rounds and gently coat all surfaces of the bananas with the glace'.
Let cool to room temperature and arrange the banana slices onto the top of the firmed up Peanut Butter
layer.
SERVING AND GARNISH:
Place a piece of the tart in the center of a plate. Garnish the tart with
whipped cream, chopped peanuts, shaved chocolate, chocolate sauce, powdered
sugar, Nasturtium blossoms and mint sprigs.
Yield: 8 servings
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