Gingered Banana Tarts with Coconut Ice Cream

Name: Gingered Banana Tarts with Coconut Ice Cream
Prep time: 30 min
Cook time: 40 min
Yield: 8
Cuisine: Caribbean,
Ingredients: 4 egg yolks; 1/2 cup granulated sugar; 1 1/2 cups heavy cream; 1 can (13.66 ounces) Thai Kitchen® Coconut Milk; 2 tsps McCormick® Pure Vanilla Extract; 8 tbsps butter, melted, divided; 8 tbsps packed brown sugar divided; 2 tsps McCormick® Ginger, Ground; 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

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

Servings: 8

Ingredients

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

KEY PRODUCTS

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.