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Photo by Julie O’Malley

Caramel Banana Tart

1 sheet shortcrust pastry, thawed
300g fresh, reduced-fat ricotta
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

After rolling out pastry, line a 11 x 34cm tart tin with removable base. Don’t trim the top as it will shrink during baking, you can cut off excess after. Prick all over the base with a fork and place in the freezer for 5 minutes to rest.

Bake for approx 15 minutes or until crisp and golden. Remove from the oven and carefully trim off excess pastry. Remove from the tin and remove the base. Place on a serving plate and set aside to cool.

Meanwhile, use an electric mixer to beat the ricotta, goats cheese and icing sugar until smooth.

In a small saucepan, place butter, brown sugar and cream. Cook over low heat, stirring for about 5 minutes or until melted and combined. Set aside to cool slightly.

Spoon the ricotta mixture into the pastry case and use the back of a spoon to smooth the surface. Layer the banana slices, overlapping slightly, over the top. Drizzle the caramel sauce over the top. Sprinkle with the nuts and serve immediately with a little more of the sauce if desired.

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