Banana Tarts With Toffee Ice Cream

INGREDIENTS

INSTRUCTIONS

Custard  Put the milk and vanilla pod in a saucepan and warm gently. In
a large  bowl, whisk the egg yolks and caster sugar until thick and
creamy.  Whisk the warm milk into the egg mixture, return to the heat,
stir  continuously without boiling, until the mixture coats the back of
the  spoon. Strain the custard and cool. Place the toffee in a bag and
using a rolling pin, bash into small pieces. Transfer 6 tablespoons  of
the custard to a small dish and put to one side. Pour the  remaining
custard into a freezerproof container and partly freeze for  5 hours.
Whisk the double cream until soft, then fold into the  custard with the
toffee pieces. Return to the freezer overnight,  stirring occasionally.
Ice Cream  3. When the ice cream is frozen, roll out the pastry to 5mm
thick and  cut 8 small circles, approximately 10 cm in diameter,
generously  prick the surface of each disc, then place on a lightly
greased  baking sheet. Leave in the refrigerator for at least half an
hour.  Preheat the oven to Gas Mark 7 / 425°f / 220°c.  4. Divide the
reserved custard between the 8 pastry circles and then  arrange the
banana slices in a circle, leaving a tiny gap around the  edge. Brush
each tart with a little butter and dredge with icing  sugar. Place in
the preheated oven and cook for 15 minutes, or until  thoroughly
browned.  5. Puff pastry needs a quick hot temperature.  6. To serve,
place the tarts on serving plates and arrange scoops of  ice cream by
the side. Dust with icing sugar  Converted by MC_Buster.  NOTES :
Chef:Amanda Grant  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 418
Calories From Fat: 204
Total Fat: 22.7g
Cholesterol: 186mg
Sodium: 210.8mg
Potassium: 301.4mg
Carbohydrates: 48.2g
Fiber: 2.7g
Sugar: 17.8g
Protein: 6.9g