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Gingered Banana Tarts with Coconut Ice Cream

Gingered Banana Tarts with Coconut Ice Cream

Warm slices of gingered bananas top crisp puff pastry for a simply spectacular dessert. Homemade coconut ice cream is a creamy, exotic complement. If short on time, purchased ice cream is a great alternative. Photo credit: Katie Goodman from Good Life Eats.
  • 30m

    prep time

  • 40m

    Cook Time

  • 667


  • 11



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Coconut Ice Cream

Gingered Banana Tarts

  • 8 tablespoons butter, melted, divided
  • 8 tablespoons packed brown sugar, divided
  • 2 teaspoons McCormick® Ground Ginger
  • 4 small firm ripe bananas, sliced diagonally into 1/4-inch slices
  • 1 sheet frozen puff pastry, thawed and quartered (1/2 of 17.3 ounce package)
  • 1/4 cup flaked coconut, toasted


  • For the Ice Cream, beat egg yolks and sugar in medium saucepan with wire whisk 1 to 2 minutes or until pale yellow and thickened. Add cream and coconut milk; whisk until well blended. Stirring constantly, cook on medium heat 8 to 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Strain custard into medium metal bowl. Stir in vanilla. Place bowl over ice water bath. Stir custard occasionally until cooled.

  • Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer's directions.

  • For the Tarts, preheat oven to 400°F. Pour 2 tablespoons butter into each of 4 shallow individual baking dishes or ramekins. Sprinkle each evenly with 2 tablespoons of the brown sugar and 1/2 teaspoon of the ginger. Layer 1 sliced banana in each dish, overlapping slices as necessary. Top with puff pastry, tucking corners in. Place baking dishes on shallow baking pan.

  • Bake 20 to 25 minutes or until pastry is puffed and golden brown and filling is bubbly. Invert each tart onto a dessert plate. Cut each tart in half to make 2 servings. Serve with Coconut Ice Cream and sprinkle with toasted coconut.

Nutrition information (per Serving)



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