Recipe

Cream Topped Caramelized Banana Tart Recipe


Cream Topped Caramelized Banana Tart Recipe
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Chef Nathan Van de Belt at Chef's Pencil gives a little background for this really lovely dessert.According to him it is a simple and easy dessert to make, the sugars caramelise when this is baked and you get this great golden, sweet glaze over the ... More

Mystic_rive

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Ingredients
  • 2.6 oz. Butter
  • 1.3 oz Brown Sugar
  • 1.3 oz Sugar
  • 4 Ripe Banana
  • juice of 1 Lemon Juice
  • --
  • Base
  • --
  • 6.2 oz Self Raising Flour
  • 1 ripe mashed banana
  • 2 tblsp Creme Fraiche
  • 1 tsp Vanilla Essence
  • 6.2 Sugar
  • 2.6 Butter
  • 2 Eggs

Directions
  1. This can be made as one large tart or individual portions.
  2. Depending on whether making the large or the small, grease your cake tin or your ramekins and preheat the oven to 350F
  3. Melt the butter in a saucepan and add the sugars, stir until well dissolved then spoon into the cake tin or ramekins
  4. Slice the Bananas into rounds and arrange in overlapping circles in the tin or just one circle in the ramekins
  5. Brush a little of the lemon juice on the Bananas to prevent them from browning
  6. ---
  7. The Base
  8. ---
  9. Mash the Banana in a mixing bowl with a fork add the creme fraiche and the vanilla essence and mix well
  10. Cream the butter, add the sugar and beat until light and fluffy, add the eggs one at a time and mix well
  11. Gently fold in the flour and banana mixture alternatively
  12. Spread the base evenly and carefully over the Bananas
  13. Bake in the preheated oven for approx 40 mins or until a skewer comes out clean or 15 mins for ramekin size. Again test with a skewer
  14. Rest for 5-10 mins then turn out so the Banana side is face up serve with cream and butterscotch sauce.

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Comments


Lovely banana tart.....great pict....thx for the post mystic.....


Gorgeous and sounds so tasty. Great post and a high 5.


FIVE


Oh yum! It's hard to find banana recipes like this. Thanks for posting!


Very elegant and beautiful, thanks!


55555, JM.. :)


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