Banana Tart Flambéed with Aged Rum and Soursop SorbetTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: 25 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:199.5 kcal
Proteins:1.6 g
Fats:9.6 g
Carbohydrate:21.2 g
Fibers:1.9 g
Sugar:9.8 g
Cholesterol:17.6 mg
Sodium:49.6 mg
Calcium:18.3 mg
Energy:742 kcal
Proteins:6.1 g
Fats:35.8 g
Carbohydrate:78.9 g
Fibers:7.2 g
Sugar:36.6 g
Cholesterol:65.4 mg
Sodium:184.6 mg
Calcium:68 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
150
g
puff pastry
4
bananas
50
g
brown sugar
50
g
butter
50
g
pastry cream
50
g
almond cream
20
g
icing sugar
200
ml
amber rum
125
ml
soursop pulp
1
lemon
1
sprig of fresh thyme
banana essence (optional)
1
soursop or a can of soursop pulp
METHOD
- Line the tart molds with pastry and bake them blind for a few minutes; this will keep the pastry from getting soggy once filled;
- sauté the bananas in the foamy butter with the whole thyme sprig; add the sugar and half the rum;
- fill the tart shells with the pastry cream, almond cream and 50 ml (3 tbsp.) rum; top with sliced bananas without their juice;
- bake in a moderate oven for 15-20 minutes;
- place the tarts on plates with a ribbon of cooking liquid around them and a scoop of sorbet;
- reheat the remaining rum and flambé in front of your guests.
Preparing the soursop sorbet
- peel and seed the soursop;
- place in an ice cream maker with the lemon juice, icing sugar and banana essence;
- freeze and wait at least 2 hours before serving.
SOMMELIER
An Inniskillin ice wine from the Niagara region
