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Pastry Shells:.
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Keep dough refrigerated until ready to use.
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Preheat oven to 400F.
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Roll 1/2 lb into 9x13 rectangle about 1/8th inch thick.
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Place on a silpat covered baking sheet.
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Cover and place in fridge.
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Do the same with the other half.
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Keep airtight until ready to use.
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Can be frozen if made ahead.
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Cut 6 - 4 inch rounds from each rectangle.
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Cut 2 or 2 1/2 inch rounds fro the center of 6.
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Use the center for something else.
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Place 6 whole on a baking sheet and lightly brush with egg and place the rings on top.
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Brush again with egg.
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Prick only the center of each.
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If oven.
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is not ready, refrigerate.
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Put in lower third of oven and bake util the shells begin to brown, about 10 minutes.
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To allow more filling space, deflate bottoms by again pricking only the center with a fork.
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Reduce to 350F and bake until golden, 15-10 minutes.
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Remove and cool.
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Topping:.
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Whip to soft peak cream, sugar, rum and vanilla.
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Filling:.
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Stir gently together bananas, brown sugar, rum and lime juice.
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Assemble:.
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Divide banana mixture between the pastry shells.
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Spoon on some of the whipped cream on top and off to one side.
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Alternatively fold whipped cream and banana mixture together and fill pastries.
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Serve immediately!
