Banana, Coconut and Honey Cream Tarts

 

INGREDIENTS:

1 Sheet of Short Pastry

Filling

1⁄4 cup sugar

1⁄4 cup honey

2 tablespoons cornflour

1⁄4 teaspoon salt

2 1⁄2 cups milk

2 egg yolks, beaten

1 tablespoon unsalted butter

1 tablespoon vanilla extract

1 cup heavy cream

Topping

4 bananas cut into smaller pieces

2 tablespoons plus

2 teaspoons sugar

Toasted coconut flakes

Honey for drizzling

METHOD:

Preheat the oven to 200 ̊C. Line 8 mini tart pans with the short pastry and prick the bottom of each with a fork. Blind bake for 12 to 15 minutes or until tart shells are golden brown. Remove from the oven and cool for about 20 minutes before removing from molds and continuing to cool on cooling racks.

Pour sugar, honey, cornflour, salt, and milk into a saucepan and whisk together. Place saucepan over medium-low heat, stirring frequently, until mixture simmers. Whisk 1 cup of the scalding milk mixture into the egg yolks, then pour the mixture back into the saucepan. Continue to cook the mixture over medium-low heat, constantly stirring, until the pudding is thick enough to coat the back of a wooden spoon. Remove from heat, place over an ice bath and stir in butter and vanilla.

Once pudding has cooled down, whip the heavy cream until medium peaks form and fold into the pudding. Press 1 teaspoon of sugar evenly over the cut-side of each small banana half. Using a brulee torch, gently brulee the sugar atop each banana half until fully caramelized and a hard shell forms. Fill each tart shell with honey-cream and top  each with a bruleed banana half. Finish each tart with a sprinkle of toasted coconut flakes and a drizzle of honey. Serve.