Banana Tarte Tatin

This recipe is from The Balthazar Cookbook....one of my favorite restaurants on earth.

4large egg yolks
1 1/4 cups sugar
1/4 cup dark rum
2 bananas, over ripe and smoothly mashed PLUS 6 firm bananas, thinly sliced
1/4 cup creme fraiche
1/2 cup heavy cream
2 sheets of puff pastry
vanilla ice cream, for serving

Make the Banana Sabayon
In a heatproof bowl, combine the egg yolks, 1/4 cup sugar and the rum and set over simmering water and whisk vigorously until the mixture becomes frothy and doubles in volume, about 5-8 minutes.  Add the 2 mashed bananas and continue to whisk for another minute to incorporate.  Cool the mixture and then transfer to the refrigerator to set, about 1 hour.  Fold in the creme fraiche and the heavy cream and refrigerate the sabayon until needed.

Preheat the oven to 350 degrees.
Combine the remaining 1 cup sugar with 3/4 cup water in a saucepan.  Set over medium-high heat.  Cook without stirring until the mixture begins to bubble and turn a light amber.  Swirl the pan and remove the pan from the heat.  Spoon 2 tablespoons of caramel into each tart pan (use 6- 4" tart pans), tilting the pans to completely coat the bottom of each.

Roll out the puff pastry sheets to 1/4" thick.  Using a sharp knife, cut the pastry into 6 circles that are slightly larger than the top of the individual tart pans.  Prick the dough several times with the tines of a fork.  Arrange the banana slices in the tart pans (1 banana per pan).  Cover the banana layers with the precut rounds of puff pastry.  (The tarts can be prepared up to this point and then refrigerated for 1 day).

Bake the tarts for 20-25 minutes, until the pastry is brown and puffy.  Remove from the oven and invert onto plates using a spatula.  Spoon the cool banana sabayon over the tarts and serve with vanilla ice cream alongside.