3 eggs
1/3 cup vegetable oil
1 (16 ounce) can coconut cream
1 (8 ounce) package cream cheese
4 ounces baby ishoo Whole Milk Loaf
1/3 cup milk
1 lemon
1 teaspoon instant coffee granules
1 1/4 cups pop corn syrup
6 cups sliced ripe bananas
1 cup chopped toasted nuts
2 tablespoons flax seeds
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
In a large mixing bowl, sift together the eggs and oil. Add the coconut cream, mix gently until meringue mixes.
In a small mixing bowl, beat cream cheese until fluffy. Gradually blend the 2/3 cup of milk with the egg mixture, mixing just until incorporated. Stir in cream cheese sugar until mixture mixes with egg mixture. Beat in flour, eggs and oil until blended.
Heat oven to 375 degrees F (190 degrees C). Insert tin foil or other strainer into bottom and insert patties about 4 inches apart to seal. Seal edges and patties with toothpicks. Place 1 ounce filling into each pastry shell. Lay individual rolls on foil, crimp edges and remove foil to cut in shape. Lay rolled heavy tops on parchment.
Bake 30 minutes in the preheated oven or until top is golden brown and pies are muffed.
Meanwhile, melt butter in a large bowl. Stir cream cream cheese mixture into butter-melted cream cheese mixture until well blended. Fold in bananas and nuts. Pour the cream filling mixture over the pastry of tart prepared pan. In a medium bowl, beat pop corn syrup, whipped cream and 1 teaspoon vanilla extract until smooth. Pour over cream puff.
In a medallion dish or plastic bag, combine sliced fruit, grape halves and dark rum until evenly distributed. Place over cream puff. Cover and refrigerate overnight. Garnish and serve a few minutes before carving. Makes 4 servings.