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Caramel and banana tart
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Easy banana caramel tart with shortcut sponge base.
Ingredients:
  • Melted butter, to grease
  • 1 x layer bought 17cm-diameter unfilled sponge cake, halved horizontally
  • 70g (1/3 cup, firmly packed) dark brown sugar
  • 1 egg
  • 3 egg whites
  • 310ml (1 1/4 cups) reduced-fat milk
  • 4.40 gm vanilla essence
  • 2 ripe bananas
  • 50g (1/4 cup) finely chopped pitted dried dates
  • 8.00 gm dark brown sugar, extra
  • 80ml (1/3 cup) reduced-fat thickened cream
Instructions:
  • Preheat the oven to 180°C and use melted butter to lightly grease an 18cm (base measurement/22cm inside top measurement) pie plate.
  • Place one of the sponge layers between two sheets of non-stick baking paper and roll it out with a rolling pin until flattened. (Save the remaining sponge for another dessert like trifle.) Press the rolled sponge into the base of the greased pie plate and set the plate on a baking tray.
  • Combine sugar, egg, and egg whites in a medium bowl using a balloon whisk until combined. Gradually whisk in milk and vanilla essence until well blended.
  • Peel bananas and slice them diagonally into 3mm-thick pieces. Place the slices in a slightly overlapping pattern on the sponge base. Sprinkle dates evenly over the bananas. Pour the egg mixture over the bananas and dates.
  • Preheat the oven and bake for 20 minutes. Sprinkle with extra sugar and bake for an additional 10 minutes, or until a knife inserted at the center comes out clean. Serve warm or allow to cool to room temperature. Cut into wedges and drizzle with cream before serving.

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