Taste of Puna 10^th Annual Cook-Off
Keaau Shopping Center, March 18, 2006

Overall Winner Best Of Show Honerable Mention Runners-Up Other Photos

Best of Category Winner – Dessert

Photo by S. Raniada

Banana & Lilikoi Cream Won Ton Tarts
Recipe submitted by Donna Williams- Crane – Keaau, Hawaii 

            Banana & Lilikoi Cream Won Ton Tarts 

This decadent dessert will thrill your palate and have you craving for just "one more bite".  Light and crispy fried won ton wrappers form the bottom and the top of this luscious delight.  But nestled in between, is a thin coating of a heavenly, home-made fudge sauce; topped with Puna-sweet apple banana slices and a generous squeeze of a very delicate and smooth Lilikoi cream.  To finish off the top won ton for presentation, is a dollop of whipped cream; another slice of apple banana;  fresh, minced strawberry with sprig of mint; a light sprinkle of crushed macadamia nut and a healthy drizzle of tart but buttery Lilikoi curd.  With all the ingredients prepared ahead of time (the won tons and fudge sauce set aside and the Lilikoi curd and cream refrigerated), these wonderful won ton tarts come together in minutes to "wow" your family & friends! 

FUDGE SAUCE:

3 STICKS BUTTER 
1 - 12OZ. CAN EVAPORATED MILK
3 TEASPOONS VANILLA
3  CUPS  POWDERED SUGAR
1 HEAPING TEASPOON SALT
 2 - 12 OZ. PACKAGE SEMI-SWEET CHOCOLATE CHIPS

Cook butter, milk, salt, in pan on Medium heat.  Add sugar and bring to full boil (10 minutes) (stringy consistency, if dropped in water).  Remove from heat; stir in chocolate chips till melted.  Add vanilla, beat until smooth and glossy. Cool.  Refrigerate unused portion. 

LILIKOI CURD:  (MAKES 3 CUPS)

1 CUP FRESH LILIKOI JUICE
1 1/3 CUP GRANULATED SUGAR
4 LARGE EGGS PINCH OF SALT
1 3/4 STICKS OF UNSALTED BUTTER (CUT INTO 14 TABLESPOONS)

Whisk together juice, sugar, eggs, salt in 2 qt. heavy saucepan.  Add butter and cook over med. Low heat-whisking constantly until curd starts to bubble (10 to 15 min.)  Pour through a fine sieve into bowl.  Cool down; then refrigerate in air tight container.  (When I make this, I usually double this recipe because this curd is so "onoliscious" I put it on everything!...ice cream….cheesecake……buttered toast). 

LILIKOI CREAM:

1 - 16 oz. container sour cream
1 - 8 oz. container "lite" Coolwhip
1/2 cup Lilikoi curd

Place all ingredients in deep, chilled bowl and whisk together until well blended. Cover in air tight container and refrigerate.

WON TON CRISPS:

Cut won ton skins in half and deep fry in hot oil until lightly browned and crisp.  Cool on wire rack and set aside until ready to assemble dessert. 

TO ASSEMBLE TARTS:

Take one won ton strip and spread a thin coating of fudge sauce on top.  Then put a layer of apple banana slices and top that with a hefty spoonful of Lilikoi cream; and top it with another won ton skin.  For final presentation, add a tablespoon of whipped cream, a slice of banana, a teaspoon of minced strawberries, a sprig of mint and pinch of crushed macadamia nuts.  For the Lilikoi curd, put into a squeeze bottle, and squeeze a generous amount back and forth over the entire dessert.