250 g Puff pastry
1 Egg for eggwash
1 Plantain
Icing sugar
Gas torch
25 g Pastry cream
20 g Sugar
3 Sticks cinnamon
4 dl Creme fraiche
-PASTRY CREAM-
600 ml Milk
1 Vanilla pod; split
4 Egg yolks
75 g Caster sugar
75 g Plain flour; sifted
Roll out the puff pastry to 1mm thickness and rest for 1 hour. Cut out each
disc 15cm in size and place a 1cm band strip around its edge. Cut through
the edge at 1cm intervals and fold one square corner to it, diagonal
opposite, obtaining triangle shapes. Brush with egg yolk and bake at 200c
for 25 minutes. Allow to cool.
Pastry cream: Bring the milk to the boil over a gentle heat with the split
vanilla pod. Whisk the egg yolks and sugar together well until pale and
creamy. Add the flour and mix to a smooth paste.
Pour on half the boiling milk and mix well. Return this mixture to the
saucepan with the remaining milk, stirring constantly, and boil for 1
minute. Pass through a fine sieve.
Generously spread the pastry cream into the centre of the tarts. Steam
plantain till half cooked. Remove the skin of the plantain and slice very
thinly. Take 12 slices and place them in a 8cm circle, overlapping each
other. Sprinkle with icing sugar and caramelise with a gas torch. Allow to
cool.
Place each caramelised plantain disk onto the pastry cream. Decorate the
edges with icing sugar. Add the sugar and cinnamon sticks to creme fraiche
and reduce by half. Remove the mix.
Pour the cinnamon, creme fraiche around. Garnish with mint.
Yields
1 servings