Preheat
oven to 375 degrees F. Combine blended sugars with cinnamon
and mix well. Brush puff pastry dough circles with beaten egg.
Sprinkle puff dough circles lightly with sugar/cinnamon mixture.
2.
Peel banana
and slice on a bias, about 1/4 inch thick. Arrange banana slices
in a circular pattern on top of pastry leaving a 1/4-inch border.
Brush with melted butter and top generously with sugar/cinnamon
mixture.
3.
Bake for
10 -15 minutes until golden brown. Remove from oven and cool.
For service, pool mango sauce on serving plates and drizzle
with caramel sauce.
4.
Place
banana tarts on plates. Top each banana tart with a dollop of
whipped cream and almonds. Garnish with mint sprigs and dust
with Confectioner's sugar.
