Banoffee Tarts

A banana, salted caramel and chocolate ganache tart finished of with whipped cream and chocolate matchstick.

Ingredients:

Pastry:

• 150g cold butter
• 30g ground almonds
• 95g icing sugar
• 60g eggs
• 250g plain flour
• 1/2 tsp vanilla paste

Salted Caramel:

• 200g granulated sugar
• 50ml water
• 60g salted butter, cut into small pieces
• 170ml double cream
• 1 teaspoon coarse sea salt

Dark Chocolate Ganache:

• 150g dark chocolate
• 150ml double cream

Fillings & Toppings:

• 2 banana’s
• 4 salted caramel matchsticks

Makes 4

Method:

Pastry:

1. Mix the ground almond, icing sugar and the vanilla bean paste.
2. Grate in the butter, whilst mixing in a stand mixer with the paddle attachment.
3. Then combine in the egg and continue to whisk until all combined.
4. Add in the flour and whisk for 10 another second on a slow speed until it start to form together.
5. When it starts to clump together, pat together with your hands into a ball, clingfilm tightly and refrigerate for 1 hour.
6. Then allow to warm slightly at room for 30 mins.
7. Roll out to the thickness of a pound coin and cut out using the perforated cutter.
8. Reroll the remaining pastry, and slice 2mm lines of pastry and press in to the mould.
9. Freeze for 30 minutes before placing in an oven at 160°C for 15 minutes or until the edges are golden.

Salted Caramel

1. Add the sugar and water to a pan on a medium heat.
2. Simmer the sugar mixture until it reaches a deep amber colour.
3. As soon as the caramel reaches this point, remove the pan from the heat, add in the double cream and swirl in the pan until it reaches a light amber colour.
4. Follow the cream by adding small chunks of the butter and whisk until a smooth caramel is formed.
5. Sprinkle in the salt and leave to one side.

Dark Chocolate Ganache:

1. Chop the chocolate into small pieces and place in a bowl.
2. Heat the double cream until it begins to simmer and then pour over the chocolate.
3. Allow to sit for 2-3 minutes and then stir with a whisk until silky and smooth.

Assembling;

1. Slice the banana’s and place in the bottom of the tart cases.
2. Pour over the salted caramel and place in the fridge to set.
3. Then pour the dark chocolate ganache and place back in the fridge to set
4. Pipe on the cream which are whipped to soft peaks and place a two half matchstick in the corner on the tart.
5. Serve & enjoy!