I got this recipe from Good Housekeeping Magazine. It is very easy to make. These days Dulce de leche Ice Creams are found in the Ice Cream section of the grocery stores here in USA. Hope people like it.
Dulce de leche is a sweet Latin dessert made by slowly cooking down milk (usually sweetened, condensed) until it's thick and almost caramelized (reminds me of making dudh ka malai when I was growing up in dear Patna). Traditionally, it's spread on bread or crackers or used in pastries and cakes. But now you can get it in luscious ice cream, which we layered with fresh bananas over a no-bake pecan cookie crust.
For 4 Person(s)
Shortbread Cookie Crust
- 18 piece(s) pecan shortbread cookies (about 14 oz.)
- 1 cup(s) pecans, toasted
- 2 tablespoon(s) butter or margarine, melted
Ice Cream Filling
- 2 pint(s) dulce de leche ice cream, softened
- 4 medium bananas
Banana-Caramel Tart Directions
- In food processor with knife blade attached, pulse cookies and 1/2 cup pecans until very finely ground. With food processor running, drizzle in butter until blended.
- With hand, press cookie mixture evenly onto bottom and up side of 11-inch by 1-inch round tart pan with removable bottom.
- Place pan in freezer 15 minutes to firm crust.
- Meanwhile, coarsely chop remaining 1/2 cup pecans; set aside.
- Spread 1 pint ice cream over crust.
- Cut 3 bananas into 1/4-inch-thick slices and arrange them in 1 layer over ice cream.
- Cover tart with plastic wrap and return to freezer for 30 minutes.
- Spread second pint ice cream over banana layer.
- Slice remaining banana.
- Arrange banana slices, overlapping slightly, on ice cream in a ring 2 inches from edge of tart pan.
- Sprinkle top of tart with chopped pecans.
- Cover and freeze at least 6 hours or until firm. If not serving tart same day, wrap and freeze up to 2 weeks.
- To serve, uncover tart and let stand at room temperature 10 minutes to soften slightly for easier slicing. Remove side of pan and place tart on platter.