• 1 quantity pâte sucrée (see page 11), chilled
  • 25 g (1 oz) butter
  • 125 g (4 oz) light muscovado sugar
  • 125 g (4 oz) golden syrup
  • 3 eggs, beaten
  • 1 teaspoon ground ginger
  • 4 teaspoons chopped glacé or stem ginger
  • 1 banana
  • grated rind and juice of 1 lime
  • 300 ml (½ pint) double cream
  • 2 tablespoons icing sugar
  • 4 tablespoons white or dark rum
  • 4 tablespoons desiccated coconut, plus extra for sprinkling

Roll the pastry out thinly on a lightly floured surface, then stamp out 12 × 10 cm (4 inch) circles with a fluted biscuit cutter and press into a buttered 12-section muffin tin, rerolling the pastry trimmings as needed. Prick the bases of each tart 2–3 times with a fork, then chill for 15 minutes.

Bake the tarts blind (see page 15) for 5 minutes. Remove the paper and beans and cook for a further 2–3 minutes. Remove from the oven, and reduce the oven temperature to 180°C (350°F), Gas Mark 4.

Add the butter, sugar and syrup to a medium saucepan and heat gently until the butter has just melted, then leave to cool slightly. Beat in the eggs, then the ground and chopped ginger. Spoon into the tart cases and bake for 12–15 minutes. Leave to cool in the tins – the filling will sink and firm up as it cools.

Loosen the tarts with a knife, lift out of the tin and put on a wire rack, if still warm, or a plate if cold. Make the coconut rum cream by whipping the cream and icing sugar together until it forms soft swirls, then fold in the rum and coconut. Spoon over the top of the tarts.

Peel and slice the banana, then toss with the lime juice. Arrange slices at angles in the cream and sprinkle with lime rind a little extra coconut.

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