Philip Johnson whips up a banoffee tart
60g 60g macadamiaicing sugar nuts, roughly chopped 200g plain flour, sifted 200g unsalted butter 1 egg, lightly beaten 3 x 380g tins Nestlé Top’n’Fill Caramel 6 firm, ripe bananas 500ml thickened cream, whipped to peaks 150g dark couverture chocolate, melted
1. Blend macadamia nuts and icing sugar in a food processor until nuts resemble coarse breadcrumbs. Add flour and butter and continue to process until dough begins to come together. Turn out onto a floured surface and bring together using your hands – do not overwork. Rest pastry for 1 hour in fridge. 2. Preheat oven to 180°C. Roll out rested pastry 3mm thick and gently ease into a 28cm x 2.5cm shallow fluted flan tin. Rest a further 30 minutes in fridge or freezer. Line pastry shell with non-stick baking (or silicone) paper and fill with pastry weights such as raw rice or split peas. Bake for 20 minutes. Remove weights and paper, brush with beaten egg. Reduce oven temperature to 160˚C and bake for a further 10 minutes. Remove from oven and set aside to cool. 3. Fill pastry case with caramel, using a spoon dipped in hot water to smooth over top. Cut bananas into large pieces, scatter over caramel. Top generously with whipped cream. Dip a spoon into melted chocolate, then drizzle over entire tart. Serve immediately.