Decadent Banoffee Tart
Using the homemade caramel sauce recipe is a fantastic way to make this recipe. I have altered a classic to make is richer and better looking tart. This recipe is complex, but each step is simple to make. It can be a work of art to be admired and enjoyed by all.
Pastry:
125g chilled butter
250g Flour
1/2 cup castor sugar
1t cinnamon
2-3T chilled water
Filling
One portion of homemade caramel sauce
Reserve 1/2 cup of caramel for this cream
Topping
1/2 cup brown sugar
1/2 cup whipping cream
1/4 cup golden syrup
2T butter
1t vanilla extract
1/2t cinnamon
4 large bananas sliced
Cream
2 cups of cream
1/2 cup homemade caramel sauce
Praline
100g sugar
1/2 cup pecan nuts
Pastry
Preheat the oven to 180C.
Mix the sugar, flour and cinnamon. Rub in the butter until it resembles bread crumbs. Add enough iced water to make the pastry come together without being sticky. Knead until smooth. On a floured surface roll out the pastry to fit a 20cm pastry tart tin. Cover with tin foil and weight it down with baking beans. Bake for 25 minutes until the pastry is crisp and golden. Remove the foil and trim the pastry overhang. Allow to cool.
Filling
Place the filling over the base and spread out until smooth. Place in the fridge to set. (Note: if you have made the caramel sauce ahead of time, return it to room temperature as it is easier to spread it out.)
Topping:
In a saucepan, mix all the ingredients, except the bananas. Heat to boiling over medium heat, stirring occasionally. Remove from the heat once boiled, and allow to cool slightly. Stir in the bananas and spread over the caramel.
Cream
Whip the cream. Slowly add the caramel sauce. Swirl over the tart.
Praline
Heat the sugar over a low heat in a pan. Remove once it turns brown.
Place the nuts on a lined baking sheet. Pour over the melted sugar and allow to set.
Once set, break up the praline and chop into pieces. Sprinkle over the top of the cream for extra crunch.
Keep in the fridge until 20 minutes before serving. Slice and devour!
Pastry:
125g chilled butter
250g Flour
1/2 cup castor sugar
1t cinnamon
2-3T chilled water
Filling
One portion of homemade caramel sauce
Reserve 1/2 cup of caramel for this cream
Topping
1/2 cup brown sugar
1/2 cup whipping cream
1/4 cup golden syrup
2T butter
1t vanilla extract
1/2t cinnamon
4 large bananas sliced
Cream
2 cups of cream
1/2 cup homemade caramel sauce
Praline
100g sugar
1/2 cup pecan nuts
Pastry
Preheat the oven to 180C.
Mix the sugar, flour and cinnamon. Rub in the butter until it resembles bread crumbs. Add enough iced water to make the pastry come together without being sticky. Knead until smooth. On a floured surface roll out the pastry to fit a 20cm pastry tart tin. Cover with tin foil and weight it down with baking beans. Bake for 25 minutes until the pastry is crisp and golden. Remove the foil and trim the pastry overhang. Allow to cool.
Filling
Place the filling over the base and spread out until smooth. Place in the fridge to set. (Note: if you have made the caramel sauce ahead of time, return it to room temperature as it is easier to spread it out.)
Topping:
In a saucepan, mix all the ingredients, except the bananas. Heat to boiling over medium heat, stirring occasionally. Remove from the heat once boiled, and allow to cool slightly. Stir in the bananas and spread over the caramel.
Cream
Whip the cream. Slowly add the caramel sauce. Swirl over the tart.
Praline
Heat the sugar over a low heat in a pan. Remove once it turns brown.
Place the nuts on a lined baking sheet. Pour over the melted sugar and allow to set.
Once set, break up the praline and chop into pieces. Sprinkle over the top of the cream for extra crunch.
Keep in the fridge until 20 minutes before serving. Slice and devour!
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