Gingered Banana Tarts with Coconut Ice Cream

Gingered Banana Tarts with Coconut Ice Cream

Gingered Banana Tarts with Coconut Ice Cream

Prep Time
30 Minutes
Cook Time
40 Minutes
Warm slices of gingered bananas top crisp puff pastry for a simply spectacular dessert. Homemade coconut ice cream is a creamy, exotic complement. If short on time, purchased ice cream is a great alternative. Try our Flavour Forecast 2012 recipe today.
  • For the Coconut Ice Cream:

  • 4 egg yolks

  • 100 gram (4 ounce) granulated sugar

  • 350 millilitre (12 fluid ounce) double cream

  • 400 millilitre (13 fluid ounce) coconut Milk

  • 1 Vanilla Pod

  • Gingered Banana Tarts:

  • 125 gram (5 ounce) butter, melted

  • 125 gram (5 ounce) brown sugar, divided

  • 2 teaspoon Ground Ginger

  • 4 small firm ripe bananas, sliced diagonally into ½ cm (¼ inch) slices

  • 1 sheet frozen puff pastry, thawed and quartered 23cm (9 inch) square

  • 25 gram (1 ounce) desiccated coconut, toasted


  • 1 For the ice cream, beat the egg yolks and sugar in a medium saucepan with a wire whisk for 1 to 2 minutes or until pale yellow and thickened. Add cream and coconut milk; whisk until well blended stirring constantly. Cook on medium heat for 8 to 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Strain custard into a medium metal bowl and add the seeds from the Vanilla Pod. Place bowl over an ice water bath and stir occasionally until cooled.
  • 2 Refrigerate for at least 3 hours or until well chilled. Pour into an ice cream maker and freeze according to manufacturer’s directions.
  • 3 For the tarts pre-heat the oven to 200°C, 400°F, Gas Mark 6. Pour 2 tbs butter each into 4 shallow individual baking dishes or ramekins. Sprinkle each evenly with 2 tbs of the brown sugar and ½ tsp of the Ginger. Layer 1 sliced banana in each dish, overlapping slices as necessary and top with puff pastry, tucking corners in. Place baking dishes on shallow baking pan.
  • 4 Bake in the oven for 20 to 25 minutes or until pastry is puffed and golden brown and the filling is bubbly. Invert each tart onto a dessert plate. Cut each tart in half to make 2 servings. Serve with the coconut ice cream and sprinkle with the toasted coconut.