Preparation time 10 minutes
Cooking time 25 minutes + 1 hr churning time
4 well-ripened bananas
75 g (2½ oz) lightly salted butter
150 g (5½ oz) caster (superfine) sugar
3 soft fresh dates (Medjool if possible)
3 pieces of soft dried mango
1 ready-to-use sheet of puff pastry
For the ice cream
500 g (1 lb 2 oz) crème fraîche
100 g (3½ oz) caster (superfine) sugar
Ice cream maker
1 Preheat the oven to 180°C (350°F/Gas 4). Peel the bananas. Melt the butter with the sugar in a high-sided round cake tin or a cast-iron ovenproof frying pan. Let it caramelise for 1 minute, then add the bananas to brown in the caramel.
2 Cut the dates in two, remove the pit, then add them to the bananas in the frying pan. Add the pieces of dried mango at the same time.
3 Place the puff pastry dough on top of the fruit, tucking the edges into the side of the pan. Bake for 25 minutes, until the pastry is well puffed up and golden.
4 Meanwhile, mix the crème fraîche with the sugar. Pour this mixture into the bowl of the ice cream maker and start the churn cycle.
5 Take the tart out of the oven and let it cool for a few minutes (but no longer). Turn it out onto a deep plate so it catches the caramel. Serve it with the just-set ice cream.
Recipes and Images from 100 Desserts to Die For by Trish Deseine. Published by Murdoch Books.