The Chef

The Courier-Mail - QWeekend - - UPFRONT - PHILIP JOHN­SON

Philip John­son whips up a banof­fee tart

I NGREDIENTS

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

METHOD

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.

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