Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF
Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys bananas foster tarte tatin, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Great recipe for Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF. An upgrade to the classic Bananas Foster recipe. . An upgrade to the classic Bananas Foster recipe. An upgrade to the classic Bananas Foster recipe. .

To begin with this recipe, we have to prepare a few ingredients. You can cook vickys bananas foster tarte tatin, gf df ef sf nf using 8 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF:
  1. Take 300 g gluten-free puff pastry
  2. Take 100 g gold foil Stork block margarine
  3. Prepare 150 g soft brown sugar
  4. Get 1/2 tsp ground cinnamon
  5. Prepare 4 ripe bananas cut in half lengthways
  6. Get 1 tbsp vanilla extract
  7. Make ready 30 ml dark rum
  8. Prepare ice cream to serve - see my posted free-from recipes

Immediately before serving, fill tart shell with pastry cream until three-quarters full, and smooth top. In a small bowl, combine mascarpone and caramel milk. Beat at medium-high speed with a mixer until smooth and creamy. In a small sauté pan, combine butter, brown sugar, dark rum, water, cinnamon, and salt over medium heat, and cook, stirring until butter and sugar melt and mixture is blended.

Instructions to make Vickys Bananas Foster Tarte Tatin, GF DF EF SF NF:
  1. Preheat the oven to gas 5 / 190C / 375F
  2. Roll or pat out the pastry on a piece of parchment paper to an 9 inch square
  3. Chill in the fridge for 20 minutes
  4. Meanwhile, melt the margarine in a frying pan
  5. Stir in the sugar and cinnamon until dissolved
  6. Add the bananas to the pan and let cook for 3 minutes
  7. Pour the rum over and the vanilla. Let cook a further minute until the caramel has thickened
  8. Carefully transfer to an 8 inch square cake tin or glass dish, line the bananas up as neatly as you can and pour the caramel over
  9. Place the pastry square on top. It'll shrink a bit while cooking so tuck it in as it's a bit larger than the dish
  10. Bake for 30 minutes until the pastry is puffed and the sauce is seeping through the edges
  11. Let stand for 10 minutes to settle then turn out
  12. Serve cut into squares with ice cream. I have a few free-from ice cream recipes posted in my profile

Beat at medium-high speed with a mixer until smooth and creamy. In a small sauté pan, combine butter, brown sugar, dark rum, water, cinnamon, and salt over medium heat, and cook, stirring until butter and sugar melt and mixture is blended. Place dishes on a rimmed baking sheet. Add a dash of rum if you like.(optional). Check the bananas by turning one with a wooden spoon.

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