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Gingered Banana Tarts with Coconut Ice Cream
Ingredients
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For the Coconut Ice Cream:
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4 egg yolks
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100 gram (4 ounce) granulated sugar
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350 millilitre (12 fluid ounce) double cream
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400 millilitre (13 fluid ounce) coconut Milk
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Gingered Banana Tarts:
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125 gram (5 ounce) butter, melted
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125 gram (5 ounce) brown sugar, divided
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2 teaspoon Ground Ginger
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4 small firm ripe bananas, sliced diagonally into ½ cm (¼ inch) slices
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1 sheet frozen puff pastry, thawed and quartered 23cm (9 inch) square
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25 gram (1 ounce) desiccated coconut, toasted
Key Products
Instructions
- 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.
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