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Banana tarte tatin with rum and raisin ice cream
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Prep Time:
400 minutes
Cook Time:
25 minutes
Total Time:
425 minutes
Make this recipe ahead of time for perfectly chilled ice cream.
Ingredients:
  • 150g raisins
  • 125ml (1/2 cup) dark rum
  • 300g caster sugar
  • 12 egg yolks
  • 500ml (2 cups) milk
  • 500ml (2 cups) cream
  • 1 roll frozen butter puff pastry, thawed
  • 6 large bananas
  • 250g caster sugar
  • 80ml (1/3 cup) dark rum
  • 60ml (1/4 cup) cream
  • 1 egg, beaten, for egg wash
Instructions:
  • Soak raisins in rum overnight to infuse them with rich and boozy flavor for the ice cream.
  • Whisk sugar and egg yolks in a bowl. In a large saucepan, heat milk and cream almost to a boil. Gradually whisk the hot milk into the egg mixture. Return to saucepan over medium heat. Stir constantly with a wooden spoon until custard thickens. Strain through a sieve, cover with plastic wrap, and chill in the fridge until cold.
  • Churn the chilled ice-cream mixture in an ice-cream machine until fully churned, then fold in rum and raisins before freezing.
  • Preheat your oven to 220C. Grease a 26-28cm ovenproof frying pan with butter. Cut the puff pastry to match the size of the pan and keep it ready. Slice bananas thickly on the diagonal after peeling them.
  • In a small saucepan, mix sugar and 60ml (1/4 cup) water. Heat gently until sugar dissolves. Increase heat and cook without stirring until syrup darkens to caramel. Remove from heat, cautiously stir in rum. Return to heat, stir in cream, and bring to a boil until smooth.
  • 1. Drizzle caramel into the pan base. Layer sliced banana in circular pattern, then place the puff pastry circle on top. Coat pastry with beaten egg, making sure it stays on top. Bake until pastry turns golden, about 10-12 minutes.
  • While the tart is still hot, gently flip it onto a serving plate. Serve topped with the delicious rum and raisin ice cream.

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