Recipe Banana tarte tatin with rum custard : Practical and Delicious

Recipe Banana tarte tatin with rum custard : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Banana tarte tatin with rum custard. You are currently reading Recipe Banana tarte tatin with rum custard : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Banana tarte tatin with rum custard requires 6, cook 6 and serve 6. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Turn your taste buds upside down with this sensational banana tarte tatin.

Ingredients:

7 Ingredients

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  375g block puff pastry
  
  
  


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  240g caster sugar
  
  
  


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  20g unsalted butter
  
  
  


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  4 bananas, sliced lengthways
  
  
  


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  3 egg yolks
  
  
  


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  300ml pure (thin) cream
  
  
  


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  1/4 cup (60ml) dark rum
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C. Roll out pastry on a lightly floured surface to 5mm thick. Using a 24cm Tatin dish or ovenproof frypan as a guide, cut a circle of pastry slightly larger than the dish. Lay pastry on a lightly floured tray. Chill for 15 minutes.
  
  
  


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  Step 2
  
  
  
  
  Stir 180g sugar and 50ml water in a heavy-based pan over medium-high heat until sugar dissolves. Simmer, without stirring, for 4 minutes until light caramel. Add butter and swirl until melted. Pour into the Tatin dish and allow to cool slightly. Lay bananas, cut-side down, over the caramel, then top with pastry, tucking in edges to seal. Bake for 20-25 minutes until golden.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, whisk yolks and remaining sugar in a heatproof bowl until pale. Heat cream in a pan to just below boiling point. Pour cream over egg mixture, whisking continuously. Pour into a clean, heavybased pan, return to low heat and stir for 3-4 minutes until mixture coats the back of a wooden spoon. Stir in rum, then remove from heat. (The custard can be served hot or cold. If serving cold, cover surface with baking paper, then chill.) Serve tart drizzled with custard.
  
  
  

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