BANANA, CHO­CO­LATE AND SALTED CARAMEL TART

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins plus at least 3¼ hours chill­ing Cook­ing time 30 mins

Serves 10

Cook­ing oil, to grease

2 sheets frozen short­crust pas­try, par­tially thawed

240g dark cho­co­late, finely chopped, plus ex­tra grated cho­co­late, to serve

375ml cups cream

2 Tbsp un­salted but­ter

¾ cup caster sugar

Juice of ½ lemon

Gen­er­ous pinch sea-salt flakes

3 ripe ba­nanas Dou­ble cream, to serve

STEP 1 Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Grease a 22 x 4cm deep loose-based tart tin.

STEP 2 Join pas­try sheets along 1 edge, press­ing firmly to seal. Press into base of pre­pared tin. Trim edges then chill pas­try shell for 15 min­utes. Line shell with foil and fill with bak­ing beans or un­cooked rice. Bake for 20–25 min­utes or un­til deep golden. Dis­card beans or rice. Place tin on a wire rack to cool.

STEP 3 Mean­while, put chopped cho­co­late in a medium heat­proof bowl. Com­bine cream and but­ter in a medium saucepan and bring to the boil over a medium heat. Pour over cho­co­late, stir­ring, un­til cho­co­late has melted and mix­ture is smooth.

STEP 4 Put sugar in a small saucepan. Heat over a high heat for 3–5 min­utes or un­til sugar melts and is a deep-brown caramel. Re­move from heat. Stir in cho­co­late mix­ture, lemon juice and salt (take care as mix­ture may spit). Puree with a stick blender un­til very smooth.

STEP 5 Slice ba­nanas. Ar­range over base of tart. Pour cho­co­late mix­ture over top. Chill for 2–3 hours, or overnight, un­til firm. Re­move tart from tin. Serve sprin­kled with ex­tra cho­co­late and with cream on the side.

Banana, cho­co­late and salted caramel tart I re­worked this recipe I learned 20 years ago as a young pas­try chef and it gives big re­ward for ef­fort. You’re wel­come!

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