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Banana tarte Tatin with nutmeg ice-cream


You'll need

175 gm caster sugar 50 gm unsalted butter, diced 6 bananas 2 sheets frozen puff pastry   Nutmeg ice-cream 500 ml (2 cups) milk 1 tsp ground nutmeg 125 gm egg yolks, from 7-8 eggs 110 gm (½ cup) caster sugar 125 ml (½ cup) pouring cream

Method

  • 01
  • First, make the nutmeg ice-cream. Bring the milk and nutmeg to a simmer in a small saucepan, then turn off the heat and leave to infuse for 30 minutes. Whisk the egg yolks and sugar in a bowl until thick and pale, then stir into the milk. Cook the custard over low heat, stirring constantly, until it is thick enough to coat the back of a spoon. Strain the custard into a bowl sitting in a larger bowl full of ice, so that it cools rapidly. Stir in the cream, then churn in an ice-cream machine according to the manufacturer’s instructions.
  • 02
  • Preheat the oven to 180C. Make the caramel base for the tarts by combining the sugar and 50ml of water in a small heavy-based saucepan over high heat. Cook the syrup until it is golden, then remove the pan from the heat and whisk in the butter. Divide the caramel among 6 tarte Tatin pans. Cut the bananas into 5mm slices and place them on top of the caramel, arranging the slices in a single, slightly overlapping layer. Cut out 6 puff pastry rounds to fit the tarte Tatin pans and place one in each pan, tucking the edges in, then bake for 20 minutes or until golden. Gently turn out each warm tarte Tatin by turning the pan upside-down and tapping the bottom; it should slide out. Place a tart in the centre of each plate, top with a scoop of nutmeg ice-cream and serve immediately.

The ethereal combination of flaky puff pastry, caramelised bananas and creamy nutmeg ice-cream is sublime. In the kitchen at Aria, we use small cast-iron frying pans as tarte Tatin moulds, but any round tart tins about 8-10cm wide and 2cm deep would do.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Look towards a leaner, sweeter wine from a cool-climate region, such as Tasmania. Iced rieslings from the Coal River Valley have succulent honeysuckle on the palate and a vibrant acidity.

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