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| General Category : Pastry-Sweet Pies and Tarts |
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| Food Group : Eggs, Fruits, Cheese/Other Dairy |
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| Preparation Method : Bake |
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Rum is the drink of choice in the entire Caribbean region and its flavour perfectly complements the bananas in this elegant tart.
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Ingredients
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1 pkg (450 g) frozen butter puff pastry, thawed |
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1 egg yolk |
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4 bananas |
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2 tbsp (30 mL) butter |
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1/3 cup (75 mL) packed dark brown sugar |
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2 tbsp (30 mL) dark or amber rum |
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Custard Filling: |
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2 cups (500 mL) milk |
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1 orange, rind only, cut into strips |
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4 whole cloves |
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1-1/2 tsp (7 mL) plain gelatin |
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3/4 cup (175 mL) granulated sugar |
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1 tbsp (15 mL) cornstarch |
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1/4 tsp (1 mL) nutmeg |
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Pinch salt |
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8 egg yolks |
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3 tbsp (45 mL) dark or amber rum |
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Preparation
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Custard Filling: In saucepan, bring milk, orange rind and cloves to boil; turn off heat. Ladle 1/3 cup/75 mL of the milk into small saucepan. Cover remaining milk and let steep for 20 minutes.
Meanwhile, in separate small saucepan, sprinkle reserved milk with gelatin; let stand for 5 minutes. Cook over medium-low heat, stirring, until gelatin is completely dissolved; scrape into heatproof bowl and set aside.
In large bowl, whisk sugar, cornstarch, nutmeg and salt until combined. Whisk in egg yolks until light and creamy. Strain milk in saucepan; whisk into egg yolk mixture. Transfer to saucepan; cook over medium heat, stirring constantly, until mixture is thickened and small bubbles start to form around edge. Strain through fine sieve into bowl with gelatin mixture; whisk until thoroughly combined.
Whisk in rum. Place in ice bath and let cool, stirring occasionally. Place plastic wrap directly on surface and refrigerate for at least 3 hours. (Make-ahead: Refrigerate for up to 2 days.)
Roll half of the puff pastry dough into 10-inch/25 cm square; place on parchment paper–lined baking sheet. Roll out remaining half; cut four 10-inch/25 cm and four 8-inch/20 cm long strips, each 1-1/2-in/4 cm wide. Beat egg yolk with 1 tbsp/15 mL water; brush edges of large piece and arrange strips along edges, fitting shorter strips in between longer ones, to make border, brushing top of each strip with egg yolk mixture.
Using fork, prick centre of dough all over and through to bottom. Bake in 425°F/220°C oven until golden brown and showing no traces of rawness between layers, about 18 minutes. Let cool on rack.
Thinly slice bananas diagonally. In large skillet over medium-high heat, melt butter; add sugar and cook, stirring, until melted. Add bananas and cook, stirring carefully, until tender, about 3 minutes. Add rum and shake pan lightly to mix. Remove from heat; let cool. Spread custard mixture over centre of pastry. Carefully arrange bananas over custard, scraping any juices left in skillet over bananas. If desired, brown top lightly with brûlée torch.
Makes 8 servings.
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Nutritional information
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Per serving: about 528 cal, 9 g pro, 24 g total fat (10 g sat. fat), 67 g carb, 2 g fibre, 265 mg chol, 251 mg sodium. % RDI: 10% calcium, 20% iron, 22% vit A, 7% vit C, 17% folate.
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Source
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Homemakers Magazine: Summer 2006
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