Tuesday, January 27, 2009

Banoffee tart

Ingredients (serves 4)
* 1 sheet frozen ready-rolled shortcrust pastry, partially thawed
* 380g can Top 'n' Fill Caramel
* 2 bananas
* 1 tablespoon lemon juice
* double cream, to serve

1. Place a flat baking tray in oven. Preheat oven and tray to 200°C. Use pastry to line base and sides of a 3cm deep, 20cm (base) loose-based fluted tart pan. Trim excess pastry. Place in the freezer for 20 minutes or until frozen.
2. Place tart pan on hot baking tray. Bake pastry for 15 to 18 minutes or until light golden. Transfer to a wire rack. Cool completely in pan. Remove pastry case from pan and place on serving plate.
3. Using a balloon whisk, whisk caramel in a bowl until smooth. Spoon into pastry case. Peel bananas and cut into 1cm-thick slices. Drizzle with lemon juice, turning gently to coat. Arrange banana slices on tart just before serving. Serve with cream.

Notes & tips
* Note: Top 'n' Fill is a thick caramel filling made from milk and cane sugar. You will find it in the baking aisle of the supermarket, near the cooking chocolate.

Super Food Ideas - Page 85
Recipe by Dixie Elliott


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