A sweet winter dessert lifted by the hint of tartness in the ice cream.
CUT THE DATES IN TWO, REMOVE THE PIT, THEN ADD THEM TO THE BANANAS IN THE FRYING PAN. Add the pieces of dried mango at the same time.
PLACE THE PUFF PASTRY DOUGH ON TOP OF THE FRUIT, TUCKING THE EDGES INTO THE SIDE OF THE PAN.
MEANWHILE, MIX THE CRÈME FRAÎCHE WITH THE SUGAR. Pour this mixture into the bowl of the ice cream maker and start the churn cycle.
TAKE THE TART OUT OF THE OVEN AND LET IT COOL FOR A FEW MINUTES (BUT NO LONGER). Turn it out onto a deep plate so it catches the caramel. Serve it with the just-set ice cream.
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