Banana tart with raisin syrup and rum cream

Name: Banana tart with raisin syrup and rum cream
Yield: Serves 8
Ingredients: 1 egg + 1 egg yolk; 100 g ground almonds; 300 ml double cream; 20 g plain flour; 1 tablespoon icing sugar; icing sugar; very soft unsalted butter; 170 g sugar; 40 g sultanas; 8 small, ripe but firm bananas; 500 g fresh puff pastry; 2 tablespoons dark rum; 100 g unsalted butter, at room temperature; 100 g caster sugar

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

The butter for brushing over the banana slices must be very soft, but not melted as that would not give a thick enough coating. If not cooking immediately, cover the tarts with cling film and keep in the fridge; the bananas may discolour a bit, but don’t worry, they will still bake to an appetizing golden brown.

Ingredients

500 g fresh puff pastry
8 small, ripe but firm bananas
very soft unsalted butter

Pie
Spring
Vegetarian

Method

For the raisin syrup, put the sultanas into a small saucepan, cover with water and bring to the boil. Remove from the heat and leave to soak overnight to plump up. Drain and set aside.

Roll out the puff pastry until very thin (about 3 mm). Cut out 13 cm discs and set them on baking trays li