These little tarts are so delectable – and a hint of pink peppercorns just elevates this dessert. Serve with runny cream or ice cream, or drizzle with caramel sauce.
Ingredients
| 2-3 sheets | puff pastry |
| 2 | very ripe bananas |
| 1 cup | freshly grated or desiccated coconut |
| 4 | ripe bananas, peeled |
| ½ tsp | pink peppercorns |
| ½ tsp | black peppercorns |
| 100g | butter, melted |
| 2 Tbsp | raw sugar |
| To serve | cream, caramel sauce (recipe below, optional) |
Caramel sauce
| 120g | salted butter |
| 170g | brown sugar |
| 6 Tbsp | double cream |
Directions
- To make the caramel sauce, if using: Gently melt the butter, sugar and cream in a saucepan until the sugar has dissolved. Bring to a simmer. Keep stirring, increase the heat to bring to a boil until the sauce is thick and luscious. Remove from the heat.
- Preheat the oven to 200°C.
- Place the pastry sheets on a lightly floured surface and cut out four 10cm rounds. Place on a lined baking tray and set aside.
- Peel and mash the first two bananas with the coconut and spread over each of the pastry rounds.
- Slice the four remaining bananas into 3cm-thick angled slices and place a few on top of each mashed banana and coconut-topped pastry.
- Crush all the peppercorns in a mortar and pestle.
- Brush each pastry all over with the melted butter (retain some butter for later), then sprinkle with the crushed peppercorns and raw sugar.
- Bake for 25 minutes or until the pastry is golden and the bananas are caramelised. Remove from the oven, brush with the remaining butter and bake for another 2–3 minutes.
- Serve hot with a dash of cream or drizzle with caramel sauce, if using.
Saffron Swirls & Cardamom Dust by Ashia Ismail-Singer, photography by Christall Lowe, published by Bateman Books, RRP$49.99,