Using puff pastry from the freezer section, this yummy dessert will be a snap to make

1 package puff pastry
3 large bananas
1 jar Banana Rum Caramel Sauce by RiverHouse Creations
1 egg yolk
1 Tablespoon water
1 quart vanilla bean ice cream
powdered sugar to finish
whipping cream - optional

Directions:
Preheat oven to 400 degrees.  On a lightly floured work surface, unfold pastry.  
Cut into 4 squares approximately 4 3/4 inches each
Transfer to a rimless baking sheet.
Using the dip of a paring knife, score a 1/2 inch border around edges of squares, being careful not to cut all the way through the pastry.
Using a fork, prick holes inside the 1/2 inch border
Refrigerate about 10 minutes
Whisk egg yolk and water together.

Peel bananas - using approximately 1/2 to 3/4 banana for each tart.
Place bananas on the tart shell, inside the 1/2 border
Using a brush, brush the puff pastry border with the egg wash and you can sprinkle edges with sugar if desired.
Place in oven for approximately 20-25 minutes, so puff pastry has risen but top not gotten to dark.

5 minutes before taking puff pastry banana tart from oven, heat Banana Rum Caramel in microwave oven, just until it is easy to stir, approximately 20 seconds or so depending on microwave oven.  Stir.
Place back in microwave for about 10 more seconds if needed.

Remove tarts from the oven -
You can cool for about 10 minutes, then put on serving plates, drizzle with Banana Rum Caramel Sauce, put a scoop of vanilla bean ice cream on top and drizzle more Banana Rum Caramel Sauce.  
Garnish with a dash of whipped cream and a couple slices of banana and a sprinkling of powdered sugar, if desired! Yields 4 servings .