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Caramel banana tart
Caramel banana tart
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Creamy cheese-filled tart with crunchy hazelnut topping.
Ingredients:
  • 1 sheet (29 x 29cm) frozen ready-rolled shortcrust quiche pastry, just thawed
  • 300g fresh ricotta
  • 1 x 110g pkt goat's cheese
  • 60g (1/3 cup) icing sugar mixture
  • 40g butter
  • 55g (1/4 cup, firmly packed) brown sugar
  • 60ml (1/4 cup) thickened cream
  • 3 small bananas, peeled, thinly sliced diagonally
  • 45g (1/4 cup) dry roasted hazelnuts, coarsely chopped
Instructions:
  • Preheat the oven to 200°C. Divide the pastry in half and use one half to line a 2.5cm deep, 11 x 34cm tart tin with removable base. Prick the base all over with a fork and chill in the freezer for 5 minutes. Bake for 15 minutes or until the pastry is crisp and golden.
  • Whip together the ricotta, goat cheese, and icing sugar with an electric beater until velvety. Combine butter, brown sugar, and cream in a small saucepan. Gently cook over low heat, stirring consistently, until melted and well mixed, approximately 5 minutes. Let it cool slightly before using.
  • Fill the pastry case with the ricotta mixture and use a spoon to create a smooth surface. Arrange the banana slices on top, slightly overlapping. Transfer to a serving platter, drizzle caramel sauce over it, sprinkle with hazelnuts, and serve right away.

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