Banana Tarts With Toffee Ice Cream Recipe

  1. Custard
  2. 1.
  3. Put the lowfat milk and vanilla pod in a saucepan and hot gently.
  4. In a large bowl, whisk the egg yolks and caster sugar till thick and creamy.
  5. Whisk the hot lowfat milk into the egg mix, return to the heat, stir continuously without boiling, till the mix coats the back of the spoon.
  6. Strain the custard and cold.
  7. 2.
  8. Place the toffee in a bag and using a rolling pin, bash into small pcs.
  9. Transfer 6 Tbsp.
  10. of the custard to a small dish and put to one side.
  11. Pour the remaining custard into a freezerproof container and partly freeze for 5 hrs.
  12. Whisk the double cream till soft, then fold into the custard with the toffee pcs.
  13. Return to the freezer overnight, stirring occasionally.
  14. Ice Cream
  15. 3.
  16. When the ice cream is frzn, 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.
  17. Leave in the refrigerator for at least half an hour.
  18. Preheat the oven to Gas Mark 7 / 425 f / 220 c.
  19. 4.
  20. 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.
  21. Brush each tart with a little butter and dredge with icing sugar.
  22. Place in the preheated oven and cook for 15 min, or possibly till thoroughly browned.
  23. 5.
  24. Puff pastry needs a quick warm temperature.
  25. 6.
  26. To serve, place the tarts on serving plates and arrange scoops of ice cream by the side.
  27. Dust with icing sugar

milk, vanilla pod, egg yolks, sugar, toffee, cream, pastry, bananas

Taken from cookeatshare.com/recipes/banana-tarts-with-toffee-ice-cream-77766 (may not work)

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