Banana Tart Flambéed with Aged Rum and Soursop Sorbet, a recipe from the Worldwide Gourmet

Ingredients

• - 150 g (5 oz.) puff pastry
• - 4 Banana
• - 50 g (1/4 cup) brown sugar
• - 50 g (3 tbsp.) butter
• - 50 g (2 oz.) pastry cream
• - 50 g (2 oz.) almond cream
• - 20 g (2 1/2 tbsp.) icing sugar
• - 200 ml (3/4 cup) amber rum
• - 125 ml (1/2 cup) soursop pulp
• - 1 lemon
• - 1 sprig of fresh thyme
• - Banana essence (optional)
• - 1 soursop or a can of soursop pulp