Sunday, 6 July 2014
banana caramel tart
Sweet, sticky, warm caramel.
Hot, caramelised banana.
Flaky, buttery pastry.
Add a scoop of vanilla icecream, and you've got yourself the perfect dessert for those cold wintry nights.
It's not winter where you live and you still want to indulge in this treat? Ah, don't worry. Serve this tart cold - the caramel gets chewier the more it cools and it tastes just as good.
Banana Caramel Tart
2 sheets puff pastry, thawed
4 bananas, peeled and sliced into thirds lengthwise
1 cup sugar
1 cup heavy cream
2 tbsp butter
Preheat the oven to 220C. Spread the puff pastry sheets next to each other and pinch the two sheets together to make one big tart, then fold the edges over to make a crust. Poke holes in the dough using a fork to prevent it from puffing up too much, then bake the crust in the oven until crispy and golden, about 10 minutes.
While the crust is baking, make the caramel sauce. In a pan, add the sugar and heat over medium heat.When the edges start to caramelize, use a whisk to stir everything together. When the sugar has melted, add the cream. It will initially seize up, but just keep stirring over low heat until the sauce is smooth. This can take up to 5-7 minutes. Remove from the heat and add the butter to the caramel, whisking until sooth. Set the caramel aside.
Pour two-thirds of the caramel over the tart and lay the bananas over the caramel. Drizzle the remaining caramel over the top of the bananas. Bake for another 3-5 minutes until everything has melted together.
When you remove the tart from the oven, slice and serve hot or at room temperature.
Recipe source: http://heatherchristo.com/cooks/2013/02/19/banana-caramel-tart/