| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Caribbean | Caribbean, Light | 1 | servings |
INGREDIENTS
| 250 | g | Puff pastry |
| 1 | Egg for eggwash | |
| 1 | Plantain | |
| Icing sugar | ||
| Gas torch | ||
| 25 | g | Pastry cream |
| 20 | g | Sugar |
| 3 | Sticks cinnamon | |
| 4 | dl | Creme fraiche |
| 600 | ml | Milk |
| 1 | Vanilla pod; split | |
| 4 | Egg yolks | |
| 75 | g | Caster sugar |
| 75 | g | Plain flour; sifted |
INSTRUCTIONS
PASTRY CREAM Roll out the puff pastry to 1mm thickness and rest for 1 hour. Cut out each disc 15cm in size and place a 1cm band strip around its edge. Cut through the edge at 1cm intervals and fold one square corner to it, diagonal opposite, obtaining triangle shapes. Brush with egg yolk and bake at 200c for 25 minutes. Allow to cool. Pastry cream: Bring the milk to the boil over a gentle heat with the split vanilla pod. Whisk the egg yolks and sugar together well until pale and creamy. Add the flour and mix to a smooth paste. Pour on half the boiling milk and mix well. Return this mixture to the saucepan with the remaining milk, stirring constantly, and boil for 1 minute. Pass through a fine sieve. Generously spread the pastry cream into the centre of the tarts. Steam plantain till half cooked. Remove the skin of the plantain and slice very thinly. Take 12 slices and place them in a 8cm circle, overlapping each other. Sprinkle with icing sugar and caramelise with a gas torch. Allow to cool. Place each caramelised plantain disk onto the pastry cream. Decorate the edges with icing sugar. Add the sugar and cinnamon sticks to creme fraiche and reduce by half. Remove the mix. Pour the cinnamon, creme fraiche around. Garnish with mint. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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