4 small, firm, ripe bananas, sliced diagonally into ½ cm slices
1 sheet frozen puff pastry, thawed and quartered into 23 cm squares
20 g desiccated coconut, toasted
Procedure
For the ice cream, beat egg yolks and granulated sugar in a medium saucepan with a wire whisk for 1 to 2 minutes or until pale yellow and thickened. Add the cream and coconut milk and whisk until well blended. Stirring constantly, cook on a medium heat for 8 to 10 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat. Strain the custard into a bowl and stir in the vanilla. Place the bowl over an iced water bath and stir occasionally until cooled. Refrigerate for at least 3 hours or until well chilled. Pour into an ice cream maker and freeze according to manufacturer’s directions.
For the tart, pour 30g of the melted butter into each of 4 shallow individual baking dishes or ramekins. Sprinkle each evenly with 30g of the brown sugar and ½ teaspoon of the ginger. Layer 1 sliced banana into each dish, overlapping slices as necessary. Top with puff pastry, tucking the corners in. Place baking dishes onto a shallow baking tray.
Bake in preheated 400°F (200°C, Gas Mark 6) oven for 20 to 25 minutes or until pastry is puffed and golden brown and filling is bubbly. Invert each tart onto a dessert plate, cut each tart in half to make 2 servings. Serve with coconut ice cream and sprinkle with toasted coconut.
