Chef Paul Barron runs a catering company on the shoreline where he also offers cooking classes. He's showing us how to make Caramelized Banana Ricotta Tart. Visit to learn more and be sure to follow him on social media! Caramelized Banana Ricotta Tart For Tart Shell: - 8 TBSP Unsalted Butter / Room Temperature - 1/4 Cup of Sugar - 1/2 tsp vanilla extract - 1 Large egg yolk - 1 1/2 cups cake flour, sifted Instructions for Tart Shell: 1.) In mixer, cream together butter, sugar and vanilla. 2.) Add egg yolk, blend until smooth. 3.) Add flour (all at once), mix on low until just blended 4.) Press dough gently into disk. Wrap tightly. Refrigerate for 20 minutes. 5.) Roll out. Place in tart pan. 6.) Cook in preheated 400 degree oven about 10 minutes. Let cool. For Filling: - 1 quart ricotta - 2 Vanilla beans, scraped - 1 cup of confectionary sugar - 8 bananas - Sugar as needed (about 3 cups) Instructions for Filling: 1.) Combine ricotta, vanilla, confectionary sugar 2.) Fill tart shells 3.) Slice bananas (1 per tart), coat in sugar, place into ricotta mixture

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