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This is a delightful dessert which is very simple to make. The tarts can be prepared 3-4 hours in advance and, once churned, the ice cream will keep for a couple of days in the freezer. You will need to take the ice-cream out of the freezer 5 minutes before it?s needed just to allow it to soften a little before scooping.
Preheat your oven to 190 degrees Celsius. First roll out the puff pastry to a square of just over 30cm. Place in the fridge to rest for 30 minutes. Once rested, cut out 4 circles of 15cm each, using a large saucer or side plate as a guide and place onto a large baking sheet. Peel the bananas and cut them into slices on an angle. Lay the slices of banana over the top to completely cover the pastry.
In a small saucepan, warm the 150g honey with the lime juice. Brush about two thirds of this over the top of the bananas and bake the tarts for 20 minutes in the pre-heated oven. To make the ice cream, simply whisk the fromage blanc together with the honey and lime juice then stir in the chunks of honeycomb. Churn in an ice cream machine. Once the banana tarts are cooked brush them with the remaining honey and lime mixture, sprinkle the over the lime zest and serve with the ice cream on the side.
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