Place the honey into a frying pan and toss in three quarters of the paw paw and the stem ginger in it. When the paw paw has been coated with the honey allow to cool.

Roll out the sweet pastry to 3mm thickness. Use to line 4cm deep 8cm wide tartlet tins. Chill in the refrigerator for 20 minutes. Meanwhile preheat the oven to 180 °C.

Place the paw paw into the lined tins. Roll out the puff pastry and cut with a lattice cutter. Place over the top of the tart and brush with egg wash and rest for 15 minutes. Cool in a cold place. Bake for 25 minutes until nicely coloured.

Meanwhile, liquidize the remaining papaya and pass through a fine sieve. Add 100ml of stock syrup. Blend together the cream of coconut and the creme fraiche. Place the two sauces on the plate and marble them together.

Now make the ice cream. Boil the milk and cream of coconut. Mix the yolks with the sugar. Pour the boiling liquid onto the yolks, stirring vigorously. Mix and return to the heat. Cook out until it coats the back of a spoon. Do not reboil.

Take off the heat and pass through a fine sieve. Freeze the mixture in an ice cream machine according to the manufacturer's instructions.

Alternatively pour it into a large freezerproof bowl, cover and freeze until almost set. Transfer to a food processor and whisk until it is creamy and all the ice crystals have broken down. Return the mixture to the bowl, cover and place in the freezer again. Repeat this process twice then freeze the ice cream until firm. Place on the hot pies and serve with coconut ice cream. Garnish with mint.