Banana, coconut and caramel combine to create this elegant and seductive dessert
Light brown sugar 150g
Butter (cubed) 125g
Water 1 tablespoon
Salt 1/4 teaspoon
Cinnamon (powder) 1/2 teaspoon
Vanilla extract 1 teaspoon
Orange zest 1 orange
Bananas (firm) 5 each
Puff Pastry Fit for vessel
Vanilla Ice Cream Optional
Grated coconut Optional
Heat oven to 180C.
In a skillet, heat up brown sugar, once it begins to caramelise, stir in butter.
Butter is likely to separate, add a spoon of water to re-emulsify the caramel.
To the mixture, add salt, cinnamon, and vanilla, once properly incorporated, finish with orange zest.
Spoon 1 tablespoon of the caramel mixture into cupcake mould, ramekins, or individual cylindrical silicon moulds.
Slice bananas crosswise into into 1 centimeter rounds and arrange them into moulds tucking the edges to the sides, and leaving room on top for the pastry.
Cut pastry into the shape and shape to the mould's top, then place on top of the bananas
Place in to oven for 20-25 minutes, until puff pastry puff and is golden brown.
Allow tart to rest for 5 minutes, and turn it over onto a tray.
Serve with vanilla ice cream and grated coconut