Individual banana tarte tatin with white chocolate custard

Method

1. For the banana tarte tatin: preheat the oven to 190C/gas5.

2. Put the rum and water in a heavy-bottomed pan and sprinkle over the sugar. Heat, without stirring, until the sugar melts then turns golden. Stir in the butter and pour the mixture into 2 baby blini pans (or an ovenproof frying pan to make one large tarte).

3. Thickly slice the bananas and pack tightly into the pans. Roll out the pastry and cut into 2 circles. Press over the top of the pans and trim the edges. Brush the tops with a little beaten egg.

4. Bake in the oven for 15-25 minutes, until the pastry is well risen and golden. Meanwhile make the custard.

5. For the custard: whisk the yolks and sugar until pale and creamy.

6. Put the milk and vanilla seeds into a pan and bring it really slowly to just below the boil. Take off the heat, pour over the egg mix and whisk it well.

7. Return to the heat and stir in the chocolate. Cook very gently, stirring, for 5 minutes or until thickened.

8. Turn out the tarts onto plates and serve with the custard.

Comments                        add a comment

Incredibly sweet. Also be sure to cook the custard for around 10 minutes longer than stated. Is a bit risky reheated afterwards as eggs in custard tend to scramble. Very nice though.

Ingredients

For the banana tarte tatin

30ml rum
50ml water
100g caster sugar
25g Butter
3-4 Bananas
200g ready rolled Puff pastry
1 egg, beaten

For the white chocolate custard

6 egg yolks
125g Sugar
400ml Milk
1 vanilla pod, seeds scraped
150g white chocolate, (preferably milky bar)

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Afternoon tea, curry cookery courses and more!
Save money on shopping bills