Banana tart with raisin syrup and rum cream

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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Spring

Matthew Cockerill

4 years ago from United Kingdom

Bored of banoffee pie or baked bananas with sugar, butter and rum (great as they are)? This banana tart recipe takes the sophistication up a level, without being too technically challenging. It worked a treat!

The licensor does not allow printing of this title