Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Banana Tarts With Toffee Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

30 Milk
1 Vanilla pod
8 Egg yolks
100 Gram(s) Caster sugar
225 Gram(s) Toffee
125 Double cream
250 Gram(s) frozen puff pastry
4 Bananas, peeled and sliced
Custard Put the milk and vanilla pod in a saucepan and warm gently. In
a large bowl, whisk the egg yolks and caster sugar until thick and
creamy. Whisk the warm milk into the egg mixture, return to the heat,
stir continuously without boiling, until the mixture coats the back of
the spoon. Strain the custard and cool. Place the toffee in a bag and
using a rolling pin, bash into small pieces. Transfer 6 tablespoons of
the custard to a small dish and put to one side. Pour the remaining
custard into a freezerproof container and partly freeze for 5 hours.
Whisk the double cream until soft, then fold into the custard with the
toffee pieces. Return to the freezer overnight, stirring occasionally.
Ice Cream 3. When the ice cream is frozen, roll out the pastry to 5mm
thick and cut 8 small circles, approximately 10 cm in diameter,
generously prick the surface of each disc, then place on a lightly
greased baking sheet. Leave in the refrigerator for at least half an
hour. Preheat the oven to Gas Mark 7 / 425°f / 220°c. 4. Divide the
reserved custard between the 8 pastry circles and then arrange the
banana slices in a circle, leaving a tiny gap around the edge. Brush
each tart with a little butter and dredge with icing sugar. Place in
the preheated oven and cook for 15 minutes, or until thoroughly
browned. 5. Puff pastry needs a quick hot temperature. 6. To serve,
place the tarts on serving plates and arrange scoops of ice cream by
the side. Dust with icing sugar Converted by MC_Buster. NOTES :
Chef:Amanda Grant Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 418
Calories From Fat: 204
Total Fat: 22.7g
Cholesterol: 186mg
Sodium: 210.8mg
Potassium: 301.4mg
Carbohydrates: 48.2g
Fiber: 2.7g
Sugar: 17.8g
Protein: 6.9g

Scale this recipe to Servings [?]