Iced Banana Soufflé on a Chocolate Tart with Shaved Mangoes

To make the soufflé: In a double boiler over simmering water, whip the egg whites and sugar together. Cook until the sugar has dissolved, then remove from heat. Beat mixture at high speed until stiff peaks form. Puree the bananas with the lemon juice in a blender or food processor. Beat the cream until soft peaks form. Fold the banana puree into the egg white mixture, then fold in the whipped cream. Place six paper drinking cones in tall glasses. Fill a pastry bag fitted with a large plain tip with the soufflé mixture and pipe into the cones, filling them nearly to the top. Set in the freezer and freeze for at least 3 hours.

To make the tart shells: In a large mixing bowl, sift the flour and sugar together. Add the egg yolks, salt, vanilla, and butter. Work the mixture together with your hands until a dough forms (the mixture may be turned out on a work surface when working it together if preferred). Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
On a lightly floured surface, roll the dough out to 1/8-inch thickness and cut four 7-inch circles. Press the circles into 5-inch tart pans. Run the rolling pin across the top of each tart pan to remove excess dough. Set tarts aside on a baking sheet to let the dough rest while preparing the coconut filling.

To make the coconut filling: Preheat the oven to 350 F. In a medium bowl, beat the egg yolks, sugar, coconut milk, and cream. Sprinkle 1/4 cup of coconut flakes in the bottom of each tart shell, then fill with the coconut filling. Bake the tarts for 20 minutes, or until a knife inserted in the center comes out clean. Remove from oven and let cool.

To make the chocolate glaze: In the top of a double boiler over barely simmering water, melt the chocolate. Let the chocolate cool slightly, then brush onto each tart just covering the sides. Let chocolate harden slightly.

To serve: Put the creme anglaise and caramel sauces in separate squeeze bottles. On each serving plate, squeeze a strip of creme anglaise around the edge of the plate to form a circle. Squeeze another circle of caramel sauce inside the creme anglaise. Using a toothpick or the point of a sharp knife, pull through the circles in a spiral motion, creating a swirled design all the way around. Place a tart in the center of each plate. Dip the banana soufflé cups into warm water to loosen them. Invert a frozen soufflé on top of each tart, and pull off the paper cups. Place mango slices around each cone like petals to form a flower. Garnish the edges of the tarts with a strawberry half, banana slices, and sprig of mint. If using chocolate cigarettes, criss-cross two in front of each cone, resting them on the cones.