Name: Caramel banana tartlets with raisin ice cream
Yield: 6 servings
Cuisine: Dessert
Ingredients: 300.00 ml milk; 150.00 ml cream; 100.00 ml sugar; 3.00 eggs just the yolks; 75.00 g raisins seedless; 50.00 ml rum; 250.00 g sugar; 100.00 ml water cold; 100.00 ml water boiled; 6.00 bananas; 20.00 ml butter; 110.00 ml sugar; 200.00 g puff pastry defrosted; fresh mint and icing sugar, to garnish

Recipe Disclaimer

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Ingredients (14)

300.00 ml	milk
150.00 ml	cream
100.00 ml	sugar
3.00	eggs — just the yolks
75.00 g	raisins — seedless
50.00 ml	rum

CARAMEL SAUCE

250.00 g	sugar
100.00 ml	water — cold
100.00 ml	water — boiled

CARAMEL BANANA TARTLETS

6.00	bananas
20.00 ml	butter
110.00 ml	sugar
200.00 g	puff pastry — defrosted
	fresh mint — and icing sugar, to garnish

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Method:

RAISIN ICE CREAM: Heat the milk and cream until lukewarm and beat in the sugar and egg yolks.
Heat, stirring continuously over boiling water or in a double boiler until the mixture thickens.
Remove from the heat. Pour into o container and freeze until nearly frozen.
Add the raisins soaked in rum, mix well and freeze until solid. Stir occasionally during the freezing process.
CARAMEL SAUCE: Slowly melt the sugar and cold water until the sugar has melted.
Boil slowly until the mixture begins to turn a caramel colour, remove from the heat and slowly stir in the boiling water.
Heat slowly while stirring until the caramel has dissolved.
Keep the sauce warm over hot water.
CARAMEL BANANA TARTLETS: Preheat the oven to 220 °C and line four 10 cm diameter tartlet tins with baking paper. Spray with non-stick spray.
Cut the bananas into 2,5 cm thick slices and set aside. Melt the sugar over low heat in a heavy-based saucepan until it turns a caramel colour.
Immediately remove from the heat and pour into each of the tartlet tins. Arrange the bananas in a flower pattern in the tartlet tins and spoon 5 ml (1 t) butter on top.
Roll out the pastry until slightly thinner and cut out circles large enough to cover the tartlet tins.
Place the pastry on top of the bananas and trim the edges.
Bake for 20 minutes or until the pastry is golden brown and done. Cool the tartlets slightly before turning out onto a plate.
Carefully remove the baking paper. Spoon a scoop of ice cream on top of each tartlet and finish with caramel sauce.
Garnish with fresh mint and a dusting of icing sugar.