Try this Banana Tarts with Toffee Ice Cream recipe, or contribute your own.
Suggest a better descriptionMMMMM-------------------------ICE CREAM------------------------------ 225 g Toffee 125 ml Double Cream 250 g Frozen Puff Pastry; -(defrosted) 4 lg Bananas; (peeled and sliced ; diagonally Custard 1. 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. 2. 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 / 425F / 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 NOTES : Chef:Amanda Grant
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 8 servings | ||
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Calories: 594 | ||
Calories from Fat: 366 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.6g | 54 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 17.2g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 1696.6mg | 522 % | |
Sodium 159.5mg | 5 % | |
Potassium 493mg | 13 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 28.1g | ||
Protein 29.1g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 594
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