Warm slices of gingered bananas topped with 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.
Ingredients
Serves 24
- 4 each Egg yolks
- 125 ml (750 milliliters) Granulated sugar
- 375 ml (2 1/4 liters) Whipping (35%) cream
- 425 ml (2 3/5 liters) Coconut milk
- 10 ml (30 milliliters) Club House ® Vanilla Extract, Pure
Step 2 | Serves 24
- 125 ml (750 milliliters) Melted butter
- 125 ml (750 milliliters) Packed brown sugar
- 10 ml (30 milliliters) Club House ® Ginger, Ground
- 4 each Ripe bananas
- 1 (6 pieces) Frozen puff pastry
- 50 ml (375 milliliters) Flaked coconut
Procedure
- For the Ice Cream: Beat egg yolks and granulated sugar in medium saucepan with wire whisk 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 8 to 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat.
Strain custard into medium metal bowl. Stir in vanilla. Place bowl over ice water bath. Stir custard occasionally until cooled. Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Churn according to manufacturer's directions.
- For the Tart: Pour 30 mL butter into each of 24 shallow individual baking dishes or ramekin. Sprinkle each evenly with 30 mL of the brown sugar and 2 mL of ginger. Layer 1 sliced banana in each dish overlapping slices as necessary. Top with puff pastry tucking corners in. Place baking dishes on shallow baking pan. Bake in preheated 400°F (200°C Gas Mark 6) oven 20-25 minutes or until pastry is puffed and golden brown and filling is bubbly.
