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
CALORIES
11
INGREDIENTS
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
CALORIES
11
INGREDIENTS
Ingredients 8 Servings
- Coconut Ice Cream
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 1/2 cups heavy cream
- 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 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
INSTRUCTIONS
- 1 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.
- 2 Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer's directions.
- 3 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.
- 4 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)
Ingredients 8 Servings
- Coconut Ice Cream
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 1/2 cups heavy cream
- 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 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
INSTRUCTIONS
- 1 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.
- 2 Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer's directions.
- 3 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.
- 4 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.
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