INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 1974
Calories From Fat: 1038
Total Fat: 115.6g
Cholesterol: 720.4mg
Sodium: 1941.6mg
Potassium: 368.4mg
Carbohydrates: 200.8g
Fiber: 10g
Sugar: 22.4g
Protein: 35.9g