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Banana Tart Flambéed with Aged Rum and Soursop Sorbet Recipe
Banana Tart Flambéed with Aged Rum and Soursop Sorbet
Jean-Pierre Challet, The Fifth, Toronto
Flavors of Canada
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: 25 minutes
Difficulty: Average
Ingredients for 4 servings
- 150 g (5 oz.) puff pastry
- 4 Bananas
- 50 g (1/4 cup) brown sugar
- 50 g (3 tbsp.) butter
- 50 g (2 oz.) pastry cream
- 50 g (2 oz.) almond cream
- 20 g (2 1/2 tbsp.) icing sugar
- 200 ml (3/4 cup) amber rum
- 125 ml (1/2 cup) soursop pulp
- 1 lemon
- 1 sprig of fresh thyme
- Banana essence (optional)
- 1 soursop or a can of soursop pulp
  1. Line the tart molds with pastry and bake them blind for a few minutes; this will keep the pastry from getting soggy once filled;
  2. sauté the bananas in the foamy butter with the whole thyme sprig; add the sugar and half the rum; 
  3. fill the tart shells with the pastry cream, almond cream and 50 ml (3 tbsp.) rum; top with sliced bananas without their juice; 
  4. bake in a moderate oven for 15-20 minutes;
  5. place the tarts on plates with a ribbon of cooking liquid around them and a scoop of sorbet;
  6. reheat the remaining rum and flambé in front of your guests.

Preparing the soursop sorbet    

  1. peel and seed the soursop;
  2. place in an ice cream maker with the lemon juice, icing sugar and banana essence;
  3. freeze and wait at least 2 hours before serving. 
An Inniskillin ice wine from the Niagara region
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