Caramelized Banana Tartlet/coconut Ice Cream Pt 1

INGREDIENTS

INSTRUCTIONS

PASTRY SHELL
CHOCOLATE CUSTARD
COCONUT ICE CREAM
CARAMELIZED BANANAS
Assembly: Shredded coconut, toasted
Caramel topping (using a household propane torch): 6 heaping teaspoons
granulated sugar, divided
Caramel topping (using a broiler): 10 tablespoons light brown sugar,divided
Garnish: Mint leaves
Prepare the pastry shells:
Position a rack in the center of the oven and preheat to 400°F. Lightly
butter six 4-inch fluted tart rings and reserve on a baking sheet. On a
lightly floured work surface, roll out puff pastry into a 10" x 14"
rectangle, about l/8" thick. Cut puff pastry into 6 squares. Line each
tartlet pan, pressing the dough into the pans. Trim away any excess dough.
Prick each with the tines of a fork at 1/4" intervals. Press a square of
buttered aluminum foil inside each pastry-lined pan and fill with dried
beans, rice, or pie weights. Bake about 10 minutes, until the puff pastry
has set but has not begun to color. Remove from oven and remove the
aluminum foil squares and weights. Return the baking sheet to the oven and
continue baking the tartlets 5 to 8 minutes, until golden brown and cooked
through, check- ing 2 or 3 times to make sure the bottom does not rise
excessively. If it does, press the puff pastry down with the bottom of a
fork. Remove the tartlets from the oven and let cool on a wire rack.
Make the chocolate custard:
Position a rack in the center of the oven and preheat to 325F. In a
noncorrosive medium saucepan set over medium heat, cook the cream and sugar
until scalding. Slowly add the chocolate, stirring until combined. Remove
the pan from the heat. Cover the saucepan and let stand for 10 minutes. In
a medium bowl, vigorously whisk egg yolks for 1 to 2 minutes, until
thickened. Reheat the cream/chocolate mixture until scalding. Remove the
pan from the heat. Slowly whisk the hot cream mixture into the beaten egg
yolks just until blended. Return the mixture to the saucepan over medium
heat, stirring constantly, and return to just simmering. Strain the mixture
through a fine-meshed sieve into a l-quart measuring cup with a pouring
spout. Skim the surface of any air bubbles. Place a 9" cake pan inside a
highsided roasting pan large enough to hold it easily. Pour the mixture
into the cake pan and slowly pour the water into the roast- ing pan to come
halfway up the side of the cake pan. Bake the custard for 35 to 45 minutes,
until the edges are set and the center still quivers. Test for doneness by
inserting the tip of a small, sharp knife into the center; it should come
out creamy. Do not overbake; the custard will set completely after
chilling. Remove the cake pan from the water bath and place on a wire rack
for 30 minutes to cool. Refrigerate for at least 3 hours, until thoroughly
chilled. Strain the custard mixture through a fine-meshed sieve into a
medium metal bowl to ensure a smooth texture. Cover the surface with
plastic wrap and return to the refrigerator to chill. Make the coconut ice
cream: In a heavy, noncorrosive saucepan, combine the coconut milk and
cream. Using a small, sharp knife, split the vanilla bean in half
lengthwise. With the tip of the knife, scrape the small black seeds from
inside the vanilla bean and add them to the saucepan containing the cream
mixture. Add the scraped vanilla pods to the saucepan as well. Cook the
mixture over medium-high heat, until it comes to a gentle boil. Remove the
pan from the heat. In a medium bowl, whisk the yolks with the sugar until
blended. Gradually whisk about 1 cup of the hot cream mixture into the
beaten egg yolks until blended. Return this mixture to the saucepan.
Continue cooking over medium heat, stirring constantly with a flat-edged
wooden spoon, for 3 to 5 minutes, until the custard has thickened slightly.
It is done when you can run your finger down the back of the coated spoon
and the path remains in the custard. The custard will register 175°F. on an
instant-read thermometer. Remove the pan from the heat. Pour the
continued in part 2

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